Fermented Garlic Recipe

Fermented Garlic

Sweet, mellow fermented garlic cloves that transform through lacto-fermentation into a subtle, umami-rich ingredient. The fermentation process mellows the pungent bite while developing complex depth.

Yield: Approximately 2 cups | Prep time: 15 minutes | Fermentation: 2–4 weeks

Ingredients

• 3–4 heads fresh garlic
• ¼ cup unrefined sea salt
• 2 cups filtered water
• 1 tablespoon black peppercorns
• 2 bay leaves
• Optional: fresh herbs (rosemary, thyme)

Preparation

1. Separate and peel: Separate garlic heads into individual cloves. Peel each clove, keeping them whole.

2. Prepare brine: Dissolve salt in filtered water.

3. Layer jar: Add peppercorns and bay leaves to the bottom of a quart-sized jar.

4. Fill with garlic: Layer peeled garlic cloves in the jar, packing snugly.

5. Cover with brine: Pour brine over garlic until completely submerged. Use a fermentation weight to keep them below the surface.

6. Ferment: Cover loosely and ferment for 2–4 weeks at room temperature (65°F–75°F / 18°C–24°C).

7. Taste and store: Sample after 2 weeks. Ferment longer for sweeter, mellower cloves.

Storage

Refrigerate for up to 6 months. Flavor continues to develop during cold storage.

Notes

By 4 weeks, the garlic becomes nearly black and extremely sweet. Fermented garlic can be eaten whole as a snack, added to dishes for subtle garlic flavor, or blended into dressings and spreads. The fermentation liquid (garlic brine) is also valuable for cooking.