How To Make Lactofermented Garlic

- Mar 02, 2018 -

1. Determine how much garlic you want. Because the number of cloves in a head of garlic varies so much, it’s hard to tell you exactly how many heads you’ll need. I usually start with about 12-16 heads and see how far that gets me (usually about a 1-liter anaerobic fermenting jar).


2. Remove and separate all of the cloves from the root end of the head. Leave the skins on.


3. Prepare your brine – 2% (19 grams of salt per 4 cups of water).


4. To remove the skins, use this cool trick – How to Peel a Head of Garlic in 10 Seconds.


5. Once all of the skins have been removed, place the cloves in your anaerobic fermenting jar. Don’t pack past the shoulder of the jar.


6. Add your weight. Top with your 2% brine, up to the shoulder of the jar.


7. Add your airlock and close the lid. Wrap the jar with a towel to keep the light out (remember, UV light destroys the goodness we’re trying to cultivate).


8. Leave at room temperature for one month. Make sure you check your airlock every so often to ensure it doesn’t dry up.


9. Move to cold storage to continue aging for two more months. If you can hold off, try to wait the full fermentation period before eating. The flavor will be out of this world. But, I do know that it’s hard to wait that long, so if you must, you can start using right away. But, you will thank me if you do let it go for a couple more months before eating. It will keep upwards of a year+ in the fridge. I highly doubt it will last that long though!

where to buy Garlic in brine .jpg

If you peruse the most popular pickled garlic recipes on the internet, nearly every single one contains vinegar and/or sugar. Even more problematic, the instructions frequently suggest using white vinegar and refined sugar.

Both of these ingredients are almost always GMO frankenfoods at least in North America! The vinegar is derived from glyphosate laced GMO corn and the white sugar usually from Roundup Ready GMO sugarbeets. If you thought the white or brown sugar at the store was cane sugar, guess again. Unless the packaging specifically says “cane sugar”, it’s all or partially derived from gut destroying GMO beets.


Even worse (if that’s possible), the recipes suggest to cook the garlic!


Unfortunately, this isn’t the optimal way to go about it – certainly not if you wish to enhance the natural anti-viral, anti-fungal, and antibiotic power of garlic.


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