Fermented Garlic

Fermentation is a process that involves the breakdown of carbs by bacteria into alcohol or acids. The alcohol or acids are a natural preservative, giving fermented foods a distinct zest or tartness. Fermentation promotes the growth of beneficial gut bacteria and play a significant role in supporting immune function as well as digestive and heart health.

1.5 Cups

½ cup of chopped garlic
1 cup of organic white distilled vinegar

  1. Peel and chop or slice the garlic.
  2. In an air tight container, cover the garlic with the white cistilled vinegar.
  3. Leave out at room temperature, in a shady but not cold place for up to three days. (Temperature affects fermentation and time. If you live somewhere hot, check your garlic in two days. If you live somewhere cold, your ferment will take longer.)
  4. How do you know when it’s ready? You’ll know by reading the signs of your ferment. Now that it is alive, here is how it will show you: tiny bubbles (lactic acid) that begin to form at the top, aroma – should be and will be strong but pleasant. If your fermented foods smell rotten, throw them out. This recipe is good for a long time, kept under refrigeration in an airtight container.