How to Ferment Garlic

I am going to be doing this today since I have some that I need to use up.

Here is how to ferment garlic:

Why would a person want to ferment garlic?  I do it to preserve it as I always end up throwing some out.



From this thread: https://permies.com/t/45284/kitchen/lacto-fermented-garlic

Leila Rich said It's delicious!
The fermentation takes away the 'raw' taste, but it stays crunchy.
I use the really small garlic bulbs I don't want to store/plant.

Here are her instructions which are very clear:

Cut the bottoms off the bulbs, separate the cloves, put in a bowl and cover with boiling water gor 30 seconds and drain.
This will loosten the skin; don't leave longer or the garlic will cook!
-I only peel the cloves with tough outer skins, and I don't get too fussy about it.
-mix the garlic, salt and water in the bowl to make a salty brine
- tip into a jar, making sure the brine is well over the garlic and put a lid on.
-ignore for a few weeks, then test. I find it's not an active, bubbling ferment like sauerkraut
-I've kept the finished ferment at room temperature for over a year and it was still crunchy

I've made it with chillies, star anise and ginger before, but I'm keeping this plain.

These airlocks help but they are not necessary:




Here is Trace's 1st ferment:

https://permies.com/t/135644/kitchen/garlic-ferment

And his picture:

Loving this info! I'll have a ton of garlic this summer. Last year I fermented it in honey (super-easy) and am still eating it whenever I get a scratchy throat or whatnot. But I can't wait to try this recipe, too. Thank you!


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Thanks for the great video link. I'm always on the hunt for videos and articles to post to my FB Check Your Preps page. It's where I try to baby step  people into a more sustainable life style.