Blog, Fermentation Recipes, Fermented Food, Recipe Box

Lacto-Fermented Garlic Recipe

Amber Shehan October 23, 2016

If you ever find yourself with a spare clove or two of garlic, consider trying a super-simple method of preserving it by fermenting it in a salt brine! Lacto-fermented garlic is awesome. The fermentation process makes the flavor and medicinal qualities of the garlic more available. Fermented garlic cloves dice up and cook down just like…

fermented-garlic

If you ever find yourself with a spare clove or two of garlic, consider trying a super-simple method of preserving it by fermenting it in a salt brine!

Lacto-fermented garlic is awesome. The fermentation process makes the flavor and medicinal qualities of the garlic more available. Fermented garlic cloves dice up and cook down just like fresh garlic, and you won’t waste those last few cloves from a used garlic bulb.

My favorite part about making lacto-fermented garlic is the left over garlic infused, salted brine. A few drops of the garlic brine find their way into just about every savory recipe I make, from dressings to Bloody Mary cocktails!

Want to learn more? Check out my whole article with a recipe on About:

http://foodpreservation.about.com/od/LactoFermentation/r/Lacto-fermented-Garlic-Recipe.htm

Amber Shehan

Hi! I'm Amber Pixie, and this is my site. Enjoy the recipes, information, posts, and please feel free to message me if you have questions!

2 Comments

  1. JoAnne Simms on January 2, 2017 at 9:34 am

    I make a Garlic sauce of 3 Heads of garlic. Separate all the cloves from the 3 heads. Peel and put in the blender use 1 pinch of salt, 3/4 cup of fresh squeezed lime juice …Blend and pour in slowly 1 cup of olive oil. I use this on roasted chicken. You can dip strips of chicken in the sauce. Could it be done with vinegar and make a fermented sauce or would the lime juice kill it? OH store in glass jar in refrigerator. I also use it on top roasted pork sprinkle with pepper. Thanks for the sight.

    • Amber Shehan on January 8, 2017 at 2:04 pm

      That sauce sounds delicious! Now, you could add vinegar and that would be one thing, but fermentation is different. If you wanted to ferment that recipe, you could either make your garlic puree (without the oil) and add salt and let it sit and bubble (harder to judge when ready) OR you could make fermented garlic like in this recipe and then use those cloves for your current recipe. 🙂 I don’t think the lime juice would kill anything. I’ve fermented with lemons before, and they bubble away happily!

      Sorry for my delay in response, since I just updated my site, I stopped getting notifications of comments. Whoops!

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