The Bluster and the Burrow

5 from 1 vote

Lacto Fermented Garlic

Fermented garlic is easy to make and great for your gut. Within a few weeks, you'll have delicious, mild garlic teeming with bacteria!

Prep Time:1

Cook Time:0

Total Time:1

Peel 10-15 garlic bulbs
Cut off the end and any blemishes on the cloves
Put into your clean glass jar
Put fermenting weight on top of cloves
To make the brine, mix 2 tablespoons grey, pink Himalayan, or sea salt and 4 cups filtered water
Pour brine slowly over garlic cloves. If they end up floating up it’s ok.
See where the water line is and add more filtered water until the cloves are submerged. Leave a headspace of about an inch.
Secure the fermenting lid on the jar
Place in a cool, dark place such as a cabinet for 3-6 weeks
After the fermentation is done, store the jar of garlic cloves in the refrigerator
In the future when making more fermented garlic, use the brine from an old batch to inoculate your batch with the bacteria in it. It gives you a head start.

The garlic may experience a color change while fermenting. They may turn green or blue over time in the brine. This is because the sulfur compounds in the garlic are reacting with the acidity produced in the salt water brine. This is normal and no cause for concern.
Fermenting garlic is completely safe, but if you are concerned, you can use a pH test strip on the brine after it has fermented. The pH strip should be below 4.5.
To ferment, garlic is kept at room temperature. Depending on the season, fermenting can happen faster or slower. In the winter, it will take longer to ferment. In the summer, it may not take as long depending on the temperature of your home. Keep an eye on it to be sure you’ve fermented to your liking.

Course: Appetizer

Cuisine: American

Keyword: Fermented Garlic, Staple Ingredient

Servings: quart

Calories: 45kcal

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