SOMETHING ABOUT GARLIC

Garlic is one of the most common flavorings used around the world, considered a dietary staple in many countries; it is also known as a potent herbal medicine.

Garlic is a food that is mineral-rich. It is a good source of antioxidants, vitamin B-6, vitamin C, manganese, and selenium. It has well-documented antibacterial and antiviral properties and also helps to boost the immune system.

But would you believe that garlic can get even more healthy?

You can acquire garlic in many forms—fresh, dried, infused into oil, minced—but none of these quite have the same effect on the palate and the body as lacto-fermented garlic cloves.

Fermenting garlic makes all of those minerals even more accessible to the body during digestion, and it also adds phenomenal probiotics to your diet.

Fermenting garlic might seem like alchemy, but it is quite easy.

You'll simply make a brine with salt and water, then let it sit for a month or two and open the jar daily.

The recipe fills a one-pint jar with garlic cloves, and you likely won't need all of the brine.

By maintaining the 1/2 teaspoon of salt for each cup of non-chlorinated water in the brine, you can also scale it up or down for any size jar and make as much lacto-fermented garlic as you like.

You can use fermented garlic anywhere you would use fresh garlic.

After fermentation, one clove almost works as well as two raw cloves.