I’ve recently read about fermented garlic and how its incredible healing properties are enhanced by fermentation. Because it has anti-fungal, anti-viral, anti-bacterial, and anti-inflammatory properties, garlic is crucial to our diet.
Due to these qualities, garlic helps and strengthens the immune system. Unfortunately, cooking it reduces many of its beneficial properties rather than fermenting it, which increases them. Garlic has good levels of Vitamins C, B6, selenium, magnesium, potassium, calcium, manganese, and flavonoids in its raw state. Garlic that has been fermented has additional enzymes and beneficial bacteria that support the digestive system. My top priorities for my own health are a sound digestive system and a robust immune system, so after reading all this wonderful information, I made my own fermented garlic.
Making fermented garlic is really easy. This only took me 15 minutes to put together and it was ready in only 2-3 days.
Fermented Garlic
- 2 heads of garlic, separated and peeled
- water
- mason jar
- 2-3 teaspoons of sea salt
- 1 heaping teaspoon of water kefir grains (kefir whey or a culture packet can also be used)
Peel the garlic and put all of the cloves into a mason jar. Fill the mason jar with water to cover the garlic. Add the salt, and the kefir grains. Close the jar and gently move it around to mix it together. Let it sit for 2-3 days until it looks fizzy. Then store in the refrigerator until you are going to use it.
What can you do with fermented garlic?
- Hummus
- Add into smoothies (very strong taste! only a very small amount)
- Dips
- Puree and use in salad dressing
- Add to Guacamole
- Use in Pesto
Have you made fermented garlic? What do you use it in?
