Did you know that Lacto-fermented garlic far exceeds the nutritional value of fresh garlic? Studies have shown that the fermentation process significantly increases its medicinal properties and bioavailability. Nutrients in fermented foods like garlic are much easier for the body to digest and assimilate.
Why Fermented Garlic Is Better
One study found that garlic fermentation increased antioxidant properties by up to 13 times that of control garlic.
Studies also show that fermented garlic contains high levels of hydrogen peroxide created during fermentation. Hydrogen peroxide can destroy harmful bacteria, viruses, and fungi. As a result, fermented garlic is one of the most powerful antibiotics in nature.
In 2004, the Journal of Agricultural and Food Chemistry published a study that found that garlic that was “pickled” with brine fermentation has more nutrients than raw garlic.
The fermentation process significantly increases the levels of most amino acids and other nutrients such as riboflavin (vitamin B2), alpha-tocopherol (vitamin E), glutamic acid and arginine.
How To Make Fermented Garlic
- 3 garlic heads
- Filtered water
- Kosher salt (or another non-iodized salt)
How To Make
Peel as many cloves as you need to fill the jar. Place the cloves of garlic in a mason jar, leaving an inch and a half of space at the top.
Generate salt brine by dissolving the salt in the water. For each cup of filtered water, use ½ teaspoon of sea salt.
Add the brine to the jar to cover the cloves.
Gently place the lid on the jar and place it on the kitchen counter.
Open the jar once a day to release the pressure created by fermentation.
There will be fermentation from a few days to a week. You can tell when you see tiny bubbles in the brine. The brine will also start to get a nice golden brown color.
Leave it on the counter for a few days. You have a few choices at the moment – you could allow the fermentation to last up to a month or more.
When you are done, wrap the lid tightly and place it in the refrigerator for storage.