Fermented Garlic (Pickled Garlic)
Pickled garlic, or lacto fermented garlic, is easy to make. Use it in your favorite sauce or pickle recipe or eat it raw and enjoy its health benefits.
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Servings: 16 servings
Calories: 25kcal
Equipment
- Pint-Sized Mason Jar + Lid
- Small Mixing Bowl
- Measuring Cup
- Spoon
Ingredients
- 2 cups garlic cloves peeled
- ¼ cup kombucha see notes below
- 1 tablespoon salt
- ¼ cup water filtered or spring water
Instructions
- Take your heads of garlic and separate each clove. Peel the garlic cloves entirely. You do not need to cut off the ends.
- Put the whole, raw cloves of garlic into the pint-sized jar. Leave at least an inch of space at the top of the jar.
- In a liquid measuring cup, measure ¼ cup of the starter liquid you chose. If you do not have a starter liquid, use ¼ cup of water and double the salt you add.
- Add one tablespoon of pure sea salt to the starter liquid and stir them together. The brine may foam or fizz as it reacts to the salt.
- Add ¼ cup of the water to the brine (or water) and mix until the salt dissolves.
- Now add the brine to the pint jar of garlic. Be sure to leave an inch of headspace in the jar. Add more water, if needed.
- Keep garlic under the liquid level. You may need a weight to keep the garlic down. But, I prefer my method of shaking the jar periodically for the first three days.
- Leave the pint jar of garlic on the counter at room temperature for at least three days, shaking it periodically.
- You can use fermented garlic immediately, as the flavor tastes good after only three or four days. Or, you can store it in the refrigerator or cool storage at a stable temperature of 55℉ or lower. It will last for six months to a year when stored properly.
Notes
- You can use other starter liquids such as kombucha, kefir, sauerkraut juice, fermented pickle juice, whey or the liquid strained from yogurt.
- During these first few days, you may see fizz or bubbles forming. This reaction of the fermentation process will calm down, indicating when it is ready to use or store.
- Store fermented garlic in the refrigerator or cool storage at a stable temperature of 55℉ or lower.
- Fermented garlic will last for six months to a year when stored properly.
Nutrition
Serving: 1tablespoon | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.002g | Sodium: 439mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 0.3mg
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