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When I started out on this lactofermentation journey this year, the very first ferment that I made was fermented garlic. It was so easy to do and the results were amazingly delicious. The cloves lost their heat and almost became buttery in texture. The flavors were strongly garlic, but they were more complex than just your normal clove of raw garlic. I was hooked and have kept a jar on hand at all times since. You can see that I’ve already eaten half of the jar above and I really need to make more!
I was hooked and have kept a jar on hand at all times since. You can see that I’ve already eaten half of the jar above and I really need to make more! The brine can be used in salad dressings for an amazing garlic kick. The cloves can be used just like you would fresh garlic. If they are kept in raw form, you’ll retain the probiotic goodness, but they add such amazing flavor to cooked dishes that I use them all the time. I highly recommend making these, if you haven’t already. Did I tell you I use them all the time? I’ve lost count of how much garlic I’ve eaten since the beginning of the year, but I think on average, I consume about a quart of
The brine can be used in salad dressings for an amazing garlic kick. The cloves can be used just like you would fresh garlic. If they are kept in raw form, you’ll retain the probiotic goodness, but they add such amazing flavor to cooked dishes that I use them all the time. I highly recommend making these, if you haven’t already. Did I tell you I use them all the time? I’ve lost count of how much garlic I’ve eaten since the beginning of the year, but I think on average, I consume about a quart of
I highly recommend making these, if you haven’t already. Did I tell you I use them all the time? I’ve lost count of how much garlic I’ve eaten since the beginning of the year, but I think on average, I consume about a quart of lactofermented garlic per month. Yowzah! Surprised my husband still kisses me! 😉
Since my original recipe was made using the old Mason jar method, I figured it was time to update the recipe for the anaerobic jars that I have now switched to. I recommend the jar systems from The Probiotic Jar. For those of you who are now fermenting in these vessels, here’s how to do it.
First, a few tips:
- Only use organic garlic for this — commercial garlic has most likely been sprayed to reduce or eliminate the risk of the heads sprouting.
- Take your time with the skins, as not to damage the flesh of the garlic clove.
- Do not cut off the root end.
- Make sure you allow plenty of time for peeling. This can sometimes take awhile, but trust me, the work is worth it!
How to Make Lactofermented Garlic
1. Determine how much garlic you want. Because the number of cloves in a head of garlic varies so much, it’s hard to tell you exactly how many heads you’ll need. I usually start with about 12-16 heads and see how far that gets me (usually about a 1-liter anaerobic fermenting jar).
2. Remove and separate all of the cloves from the root end of the head. Leave the skins on.
3. Prepare your brine – 2% (19 grams of salt per 4 cups of water).
4. To remove the skins, use this cool trick – How to Peel a Head of Garlic in 10 Seconds.
5. Once all of the skins have been removed, place the cloves in your anaerobic fermenting jar. Don’t pack past the shoulder of the jar.
6. Add your weight. Top with your 2% brine, up to the shoulder of the jar.
7. Add your airlock and close the lid. Wrap the jar with a towel to keep the light out (remember, UV light destroys the goodness we’re trying to cultivate).
8. Leave at room temperature for one month. Make sure you check your airlock every so often to ensure it doesn’t dry up.
9. Move to cold storage to continue aging for two more months. If you can hold off, try to wait the full fermentation period before eating. The flavor will be out of this world. But, I do know that it’s hard to wait that long, so if you must, you can start using right away. But, you will thank me if you do let it go for a couple more months before eating. It will keep upwards of a year+ in the fridge. I highly doubt it will last that long though!
Note: If your garlic turns blue or green, don’t be alarmed! The color change happens when the anthocyanins and/or the sulfur compounds react with the acidity or minerals in the water. Many times, it’s the reaction of the garlic to copper in the water. It is still totally edible and won’t hurt you.
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I was wondering why you say not to damage the garlic cloves? I did one jar where I peeled all the cloves by hand and 1 jar where I used the 10 second skin removal method. The jar where I used the 10 sec. method seemed to get “fizzier” within a day or so. I tried the garlic from both at 6 days but it was still real pungent. I was going to try it again tomorrow as that will be 10 days – I am using an airlock system. Love your posts and recipes! Thanks for sharing them!
Hi Kris – Thanks for stopping by. I learned about the need to not damage the cloves on the Pickl-It website. Apparently, when there is damage to the cloves, it can set off a chain of chemical reactions that can actually destroy some of the nutrients in the garlic. Here is the page where they talk about that: http://www.pickl-it.com/blog/524/garlic-is-the-1-herb/. It goes into some pretty in-depth info, some of which, my eyes glazed over on! I used to use that 10 second method, but since I learned not to brush or cut into the cloves, I stopped. Now that you mention it, my garlic doesn’t get as fizzy as it used to. I don’t know if that is directly related, but it’s interesting. Thank you for your kind words!!! 🙂
Thanks for the info – sounds like sound advice. I will try the water method you posted about next time. My garlic is still very pungent – it has been 11 days and when I tried it yesterday it was still like biting into raw garlic. Any ideas on how much longer I should let it go on the counter. The air lock seems to still be functioning (meaning the inner part is getting pushed to the top by the escaping gases).
Kris – you want to leave it out on the counter until the active fermentation stops. You’ll know when that happens when there are no more bubbles being released in the jar. If you’re not sure, tap on the outside of the jar and look for any bubbles to go floating up to the top. Once that stops, you can move it to the fridge. The duration for active fermentation will vary, depending on the temp of your house. Mine took right at 7 days. My house runs warm, so yours might take longer if it’s cooler. The really nice flavor won’t start developing until about a month down the road from what I’ve experienced. The longer it ages, the better it tastes! 🙂
Jessica,
For the cold storage phase, do you change to a Fido lid or just keep it as is?
I’ve never let garlic go that long. I need to get some started. 🙂
Amanda
Hi Amanda – When I am done with the initial ferment, I just switch out the Pickl-It lid with a regular Fido lid. They are interchangeable, and since I only have two PI jars, I try to free them up as quickly as possible! I need to start another batch ASAP, because I don’t have much left! Does that help?
That sounds good, Jessica. It would be easier to store them too without the air lock. I still ferment in lesser vessels when I’m not using a pottery crock, but this makes a PI strategy more reasonable.
Amanda
Yeah – I stock up on Fidos whenever I can find them and then just switch lids around. It definitely makes it much more cost effective! 🙂
I noticed in the directions it says a 2% brine but in the ingredients you list a 3%. I just wanted to clarify rather than assume it is 3%. B/c we all know where that leads 😉
Whoops! Typo! It should be 2% brine. And yes, I know all to well where assumptions lead. heh heh 🙂 Thanks for letting me know!
So a 3% brine in this case.. would not be 19 grams of salt per 4 cups of water then?
In another fermented garlic recipe I’ve found, it says for a 3% salt bring you need 28.5 grams. Is that correct?
Thanks in advance~
Hi Dana – it’s a 2% brine for the garlic – 19 grams sale to 4 cups of water. Some recipes call for 3%, but I have asked 5 different fermenting experts and they all say 2%, which is why I went with that. Hope that helps! 🙂
SUPER helpful! Thanks so much (just bought garlic so perfect timing)!
Do you know if the fermenting stops you smelling of garlic? I LOVE garlic, but work close up with people so have to be careful how much I eat.
I do not find that it reduces the smell of the garlic, but it helps round out the flavors and take away some of the “heat” that garlic has. I definitely keep a bottle of peppermint mouth drops on hand at all times. These are the best drops ever: http://www.luckyvitamin.com/p-21224-wow-lick-a-drops-034-oz-formerly-peppermint-breath-freshener. One drop and bad breath is zapped!
Hi, interesting stuff! I’ve never done any of this before so Im not totally clear on a thing or two regarding the procedure. The brine; is that just the water and sugar? And what makes it “3%”.
Also not sure about step 11. Sounds like theres some basic stuff that I need to first know before understanding all of this.
Do you have another article for beginners on the whole fermenting game maybe?
Thanks 🙂
Hi Bob – Thanks for stopping by! Let’s see if I can answer each question:
1. The brine is salt and water. You would never make a out of sugar for veggie ferments.
2. The 2% brine is 19 grams of sea salt (by weight) to 4 cups of water (step 3 in the recipe). Having a kitchen scale is very handy for fermenting, because you will need different percentage brines for various ferments. I got mine at Bed Bath and Beyond for $10.
3. For ferments that tend to have floaters, or pieces that rise to the top or above the brine, it’s a good idea to use a weight to hold everything down. Whenever food in a ferment peeks out of the brine, it (a) doesn’t end up fermenting correctly, and (b) lends itself to spoilage. You can buy glass weights for fermenting vessels, but I just used the lid of one of my .2L Fido jars and it works perfectly. I already had one, so I saved money!
4. I don’t really have any beginner articles about fermenting. Mine are really all recipes that discuss the process within the post. For some good overviews of fermenting, how-tos, etc., I recommend the following resources:
http://www.pickl-it.com/faq/fermenting/ – This FAQ section is awesome and is a great place for beginners to start!
http://www.picklemetoo.com/articles-on-fermentation/
http://www.cookingtf.com/category/foodmatters/lactofermentation/
I think there is plenty of information in there to get you started! Does that help? :):)
Perfect. Yes it does! 🙂 Thanks a lot. Im gonna get started.
I love garlic and tried to ferment garlic on the counter. After 17 day…I noticed there’s a white film floating on top. The white film looks a lot like thin layer of fat solidified in meat broth. Since it’s just garlic fermented in 3% salt water I am wondering what caused the white layer. I live in Phoenix and room temp here is around 83 degree. Is safe to eat the garlic? Since it’s warm here… shall I ferment on the counter for 15 days instead of a month? Thank you again for the post & inspiration!
Hi Pei – Thanks for stopping by! You know, I’m not sure what that film could be. It could be kahm yeast, but without seeing it, it’s hard to know. Since your house is warmer, things are going to ferment faster. The ideal room temperature for fermenting is between 68 and 72-degrees Fahrenheit. You could also do what I do during the summer and move your ferments to the basement (if you have one). The warmer the temp, the quicker things will ferment. I hope that helps! 🙂
This looks fabulous! I’m starting it as soon as I can acquire the Pickl-It device… given my insane love of all things garlic, this is a must! Thank you!
It is amazing! I hope you enjoy it!! 🙂
When it’s done fermenting and ready for cold storage,can you remove the finished product to say, a mason jar and store it in the fridge that way so that you can keep using your fido/pickle it jars? BTW, I’ve just started fermenting and am happy to have some across your site; very informative and enlightening! I appreciate the fact the you present all sides and thoughts of fermenting and it’s various methods and procedures, i.e. mason jar vs. pickl-it/fido jars. I’m ordering some fido jars today and am thinking that they will be my main course of action for fermenting;)
Hi Maggie – Thank you for your kind words! I am so glad you found me! 🙂 We’re all learning and not all at the same speed. I like to present the information as I see it and encourage everyone to make their own decisions! For your ferments, I would recommend keeping it in the same jar, but you can switch out the Pickl-It lids with the Fido lids. Whenever I have a ferment that is ready to go to the fridge, I put a clean Fido lid on the jar, so that I can keep my PI lid free. I only have 2 PIs, but a gazillion Fidos. Does that help? 🙂
Hi Jessica. Could I use this recipe without a Pickl-It jar?
Hi Dana – You could make it in a different type of jar, though I only recommend true anaerobic fermentation and for right now, the PI jar is the only thing that provides that, other than the Harsch crock. My reasoning for this is in this post here: https://www.deliciousobsessions.com/2012/05/52-weeks-of-bad-a-bacteria-week-18-fermenting-methods-weve-had-it-all-wrong. Happy fermenting! 🙂
Thanks for the fast response Jessica!
I always get confused with the percentage of brine/ how much salt to put in per liter. I will follow your instruction “(19 grams of salt per 4 cups of water)” – thanks so much. I was also confused about the two recipes (with and without Pickl-It) so I wanted to be sure!
I’ve read all the articles imaginable about fermenting in various vessels and about the possible mold that can form when oxygen is in your vessel (spent almost 1/2 my day yesterday reading that!) and thanks again for your article. I’m taking Katz advice and will ferment with glass jars (Fido, if I can find them here in France… If not, I’m not going to worry about it), making sure veggies are covered in brine (and scraping off any mold on the top, if there is any). I want to be able to open the jars and test the flavor since I’ve never fermented (other than kimchi, which I’ve been doing for 2 years- in a plastic container! I’m still alive and kicking).
I hope to try the airlock way as well; that will be my upcoming DIY project for 2013 (I’m not spending money I don’t have buying Pickle-It stuff and getting it shipped to France when it’s so easy to make myself). I have read comments saying the DYI isn’t not 100% safe and I simply don’t agree (just stating this bc I have a feeling that comment was coming! I agree on the point that it won’t be 100% germ free if it’s not air locked with the best possible engineered system, like Pickl-It. I just don’t agree on being a germaphobe).
Sorry for the long comment!
Hi Dana – Thanks for swinging back by! 🙂 The brine percentages are always hard for me to remember. They do vary for certain things, depending on what you’re fermenting. They have their brochure on their site in PDF format. Here is the link: http://www.pickl-it.com/faq/howto/#faq_492. There are 3 salt brine formulas. You know, we are all learning and we have to do the best we can with what we have. Keep me posted on your journey! 🙂
Thanks again Jessica for all of the help and the uber-fast responses!
I checked out the link (very nice FAQ, thanks!) but cannot find the 3 salt brine formulas. :-\
Hi – Dana – you will need to download the PDF from that link (http://www.pickl-it.com/faq/howto/#faq_492), where it says “Pickl-It Instruction Bundle”, there are two links: “Pickl-It Brochure – Front & Back Cover” and “Pickl-It Brochure – Inside two pages”. These PDFs will have the sale brine formulas in them. Does that help?
wonder is your garlic as healthy as black garlic
http://en.wikipedia.org/wiki/Black_garlic_(food)
Star – My lactofermented garlic is going to be very different than black garlic. Black garlic is fermented at very high heat. Because of the high heat, you lose a lot of the probiotic benefit. They are both going to have the nutritional properties of garlic, but my LF garlic will also be teeming with beneficial bacteria that black garlic would not have. Hope this helps! 🙂
Have you had any experience with the garlic cloves turning blue???
Or did I do something wrong????
Hi Matt – Nope, you did nothing wrong! I have had that happen and from what I have found through research, this happens when compounds in the garlic react with certain minerals in your water. Copper tends to be one that will cause a bluish greenish color in the cloves. There’s nothing wrong with them and they’re fine to eat. 🙂
Smurf Garlic! Cool!
HAHAHAHAHAHA! Awesome! Thanks for the chuckle! 🙂
I’m now on Day 29 fermenting garlic. I still find it has a very strong taste. There are a few bubbles when I tap/move the jar. Does this mean that it needs to sit longer. Thanks.
Hi Sue – The garlic will continue to mellow as it ages. It also depends on the batch. I find that sometimes I get some really fiery cloves and other times the garlic is more mild from the start. If there are still lots of bubbles, I’d let it go a few days longer, but if there are just a few, then I’d say it’s fine to move to the fridge. If you can let it go for the full three months, it will mellow in flavor a lot more. And don’t forget to use the brine in salad dressings. It’s amazing! 🙂
Hi,
Blue-ish garlic are fine to eat, yer most of my friends find them unappealing to say the least.
Any trick on how to avoid that please?
Thanks!
A.
Hi Adrien – The blue green tinge comes from minerals in the water. You could try using distilled water, but I prefer not to, just because I don’t like that it is devoid of minerals, though, if you’re using a high-quality sea salt, that will ensure there are some minerals in there. I use filtered water from my Berkey and I have not had a problem with the discoloration since that switch. I do see why some people would be a little freaked out about it though! 🙂 Let me know how it goes if you use the distilled.
Hi Jessica,
I did not want to use distilled water so I used filtered water. The garlic does not seem to turn greenish. Yet there seems to be a kind of molt slightly developping on top. I removed it with a spoon. Yet I wondr if it is time to stop… ANyway, how do I know my garlic is ready?
Thanks!!
Hi Adrien – I am not sure about the mold on the top of the ferment. I’ve never had that happen with my garlic. I normally do not eat ferments that have gotten moldy, as the mold spores spread throughout the ferment and will still remain, even after you’ve scraped off a layer. Fermented garlic needs to go one month at room temperature and then two months in the fridge. You can start using the garlic after the first month, but I find the flavor is much better after the three months. Hope that helps. 🙂
Hi,
Why do you think caused the molds? Maybe it is because I have been manipulating kefir and kombucha… Anyway I threw away the garlic!
Better luck next time I hope!
Thanks!!!
Hi Adrien – Not sure what caused the molds. It is possible that it may have gotten cross contaminated with another ferment. I have been told that you should keep your kombucha separate from other ferments, though it depends on how much space you have in your kitchen/house. As long as you practice good sanitary practices when preparing ferments, mold is typically not very common. But, sadly, it does rear its head sometimes. Such a bummer about that garlic! I am so sorry — I hate throwing food away 🙁
A couple of brine questions. I have never fermented before and want to make sure I’m doing it correctly before screwing up! First, what kind of salt is recommended for a brine, can I use kosher salt? Secondly, when making the brine, do you heat the water to make sure that all of the salt dissolves properly? Thanks!
Hi Katie – Sorry for the delay in responding. The salt that is recommended is the pink Himalayan salt. My friend Lisa just wrote a really great post about this: http://lisascounterculture.com/reviews-tips/stalk-your-salt. I do not recommend kosher salt. Yes, I dissolve my salt in hot water and then let it cool to room temp before adding it to the ferment. Have fun! 🙂
I have a couple questions since this is my first time making anything fermented the right way! The first question I have is that when making the brine do you heat the water up so that all of the salt melts, and then wait for it to cool? Or do you just mix the salt in with cold water.
My second question is that I have read other comments with people saying they open the jar after 10 days or so, does this stop the fermentation process? Are you supposed to keep the jar shut for the full 3 months? And when you move the jar from the counter to the fridge, do you remove the airlock?
Thanks so much for your help and your wonderful posts!
Katie
Hi Katie – Thanks for stopping by. I mix my salt with hot water until dissolved and then let it cool to room temperature before starting my ferment. It is recommended that you keep the jar closed for the full month that the initial ferment requires. This will help keep oxygen from entering the jar. I personally prefer to let the garlic go for the full three months before using, because I find the taste is much better at three months than one month. But, you can certainly start using after the first month. Do the initial ferment (1 month) at room temp, and then move to cold storage for the other (2 months). When I move the jar to cold storage, I remove the airlock and use one of the little pluggers to seal off the hole in the lid. Does that help? 🙂
I tried making fermented garlic back in November and then I forgot about it. It has been sitting in a Pickl-It jar since then, not in the fridge. Is it still ok to eat? I’ve been afraid to try. If it was bad, how would I know? Thanks
Hi Danielle – I am not sure. I honestly can’t way one way or the other. If there is any signs of mold, discoloration, changes in texture, smell, etc. I would toss it. I’d personally be hesitant to eat it at this point. Just my gut feeling.
Jessica,
In Russia, the recipe for the similar dish is to mix vinegar, salt, home made spice mixture made of different dried herbs, and water, and boil it. The garlic would also be boiled in slat water (separate from the mixture) for about 10 minutes. After the garlic is cooled off, it is put in plain glass jar, and is covered with the cooled off liquid. The garlic would be ready to be used in about 4 to 5 days. The difference between your recipe and what I am used to is that you don’t use any boiling of any kind. I am wondering if the boiling aspect affects the enzymes, and the fermentation isn’t the same high level? What are your thoughts?
Hi Olechka – Thanks for stopping by! This is interesting. I imagine that you would lose a lot of the beneficial bacteria and yeasts (and enzymes) in the garlic by cooking them first. Whenever you’re fermenting, you want your food to be alive and fresh as possible. All fruits and veggies come with their own “native” bacteria on and in them, which is what helps cultivate the wide range of probiotics found in ferments. This is also why I don’t use a ferment starter (like whey) anymore. While the end product is probably delicious, it’s going to be lacking much of the probiotic benefit of fermenting the 100% raw cloves. Does that help at all? 🙂
hi there Olechka !!
Your recipe sounds soooo delicious, would you mind sharing ?? 🙂
thanks to you and Jessica !!
Thanks for stopping by Antonia! 🙂
How do you store the jars after fermentation is complete? Can you switch the lid over to a mason jar lid without risk of explosion? I am just thinking I don’t want to utilize my expensive lid when the need for it is over.
Hi Michelle – I have both Fido jars and the Pickl-It jars, so when I’m done fermenting, I remove the Pickl-It lid and switch it out for a Fido lid. They are interchangeable. I don’t recommend fermenting, or storing ferments, in Mason jars at all. Hope that helps! 🙂
Hello
Thanks for information. I do have a question. Other recipes I have red call for whey or kefir grains. Any idea why this is?
Thanks!
Heather
Hi Heather – Many people were taught to use whey as a starter culture for ferments, but that is actually not needed. I learned to ferment from Nourishing Traditions, and Sally Fallon always used whey. After much research, I decided that whey is not needed and actually, you get a much better ferment without it. I wrote about it here: https://www.deliciousobsessions.com/2012/02/by-the-whey-side-why-ive-stopped-using-whey-in-my-vegetable-ferments.
Thank you so much for sharing this, my first batch came out perfect. I started my second batch and after about 3 weeks I noticed that my garlic is turning green, I don’t know what I did differently, is it now bad????? Thank you!!!! Happy New Year
Hi Lynn – You did nothing wrong and it’s not bad. It is actually some of the compounds in the garlic reacting with minerals in the water (usually copper). Still totally edible! 🙂
Thank you so much Jessica!!!! My first batch will be ready in about 2 weeks and I am so excited to try it. Thank you for sharing all your wonderful recipes! Happy New Year!
Hi Lynn – I hope you love it as much as I do! Happy new year to you as well! 🙂
Newbie to fermenting here. What about fermenting with PI, then storing in a Fido jar & lid? I’m about to start the Body Ecology Diet to heal my gut. I want to get a head start on fermenting foods. I ‘m hoping that if I have a variety of fermented foods on hand, BED will go a little easier. I’m searching out supplies (I have none) and trying to balance the cost of materials with safety and efficacy. Your input would be greatly appreciated.
I’ve just barely started digging into your site, but I think we are kindred spirits. 🙂 I have hypothyroid, adrenal fatigue (my cortisol crashes to 1.6 at noon), numerous food allergies/sensitivities & leaky gut. I am grateful for the research you have shared and your wonderful recipes. I have neither the concentration nor the energy to reinvent the wheel & I appreciate you path you have cleared. Peace, Joy and Love to you and yours in 2014.
Hi Tina – That is what I do, except, I don’t actually switch out the jars, I just switch out the lids since they are interchangeable between the PI and the Fidos. Switching out the whole jar would introduce too much oxygen, so it’s better to leave the jar alone and just switch the lids. Hope that helps regarding that. I’m also happy to hear that the info on the site is helpful for you! So many people out there are in pretty much the same position as you and I (and many don’t know it). Healing your gut is the first step in healing everything else! Once that is done, it is much easier to get everything else under control. Make sure you are also paying close attention to your blood sugar, in addition to your adrenal and thyroid health, as they all three go hand in hand. Most people have blood sugar dysregulation if they have thyroid and adrenal issues. Hope that helps! 🙂
Thank you, Jessica. Just to be sure…I can ferment in a Fido jar with a PI lid?
I read your posts regarding blood sugar and found them informative, thank you.
Yep! They are totally interchangeable. What I did to save a little money was buy a few of the smallest PI jars (for the lids) and then I stocked up on Fido jars since they are so much cheaper and then just mix and match as I need. Also, it makes it easy to take off the PI lid and toss on a Fido lid when the ferment is ready to go int he fridge. This keeps my PI lids open for more ferments. 🙂
Ok I’m officially blowing off trying fermentation now… those pickle it bottles are just too pricey. I really need the gut healing, but I don’t want to potentially make things worse using a Mason jar. 🙁
Hi Becky – I say start with what you have and can afford and then upgrade your tools as you can afford them. Don’t get overwhelmed and just have fun!
Hi I made fermented cauliflower 2 days ago in a mason jar. I put a few spices and fresh crushed garlic inside. I checked on it today and at the bottom of the jar there is a light blue color. I cannot tell if this is mold or if the garlic just turned blue. Sometimes when I cook with garlic and lemon the garlic turns blue/green from the acid. How can I tell if it is okay or not?! I noticed that there is a sour smell to it too (without even opening the had I could smell it) is this because I used a lacto fermented culture starter?
Hi Renee – It is most likely the garlic that has reacted with the minerals in your water (most often copper). When that happens, the garlic can turn a blue green color. Totally safe to eat though. I’m not sure about the sour smell. It could be because if the starter. 🙂
Thanks for this recipe! I was inspired to make a big jar of fermented garlic along with homemade pickles and sauerkrraut. Everything else turned out great, but my garlic batch turned pink. I know you mentioned that blue and green is OK, but I am not sure if I did something wrong if it turned pink 🙁 I added dried oregano for flavor. Not sure if that ruined it. or if I put too much salt? Has this ever happened to you or another reader?
Hi Leeann – Thanks for stopping by! I have never experienced a pink batch. That is odd. Are you on Facebook? If so, I highly recommend this group: https://www.facebook.com/groups/CounterCultures/. It’s run by several fermenting experts. They should be able to tell you what may have happened. I really don’t know! 🙁
Thanks Jessica for your response! Yea, I have no idea what happened. All the liquid inside is pinkish, maybe almost purple but I was afraid it went bad. I’ll check out that facebook group you mentioned. Thanks a lot!
Hopefully the can assist. I would hate to see a whole batch tossed. It would make me sad. 🙁 If you do find out what it is or what caused it, I’d love to know!
My garlic ferment is not quite a week old and my kitchen smells like garlic. Is it supposed to smell like that? My other ferments don’t. I had to move it to the basement because I couldn’t take the smell anymore. Not sure if it’s too cool there. Tell me what you think. Thanks!!!
Hi Nancy – Yes, the garlic can get a bit potent during its initial fermenting. What temp do you think your basement is at? Even if it’s a little on the cool side, it should be OK. It just might take longer to ferment.
Bizarre question… have you noticed less mosquito bites since eating fermented garlic regularly?
I have been told to eat raw garlic regularly leading up/during summer to make myself more skeeter-repellant. Wondering if the fermentation would make this theoretical home remedy more effective. (I am major skeeter bait and hate using the strong sprays, but I have found nothing else that works and I love being outdoors but hate looking like I have leprosy)
I personally have not noticed a change, but I don’t spend time outdoors during the high mosquito times (dawn and dusk), so I can’t really say for sure. I do know that garlic has long been used for mosquito repellent. I’d be interested to hear if you think it works for you!
So excited to make this! How long can you use it once it is opened and in the fridge? I’ve heard sauerkraut is a month, would it be the same?
Hi Candace! Yep! It will stay good pretty much indefinitely. I have a batch in my fridge that is over a year old and it’s still delicious. The flavor gets better with time. Have fun, I know you’ll love it! 🙂
I crated this using just a hermetically sealed jar. I didn’t notice that the probiotic jars have that additional plunger/air vent (?) piece. Will they still turn out (and be safe to eat) or did I waste an entire batch of garlic? :/
Hi Sarah – I think they should be just fine. I have fermented foods in the hermetically sealed jars before. You just have to use caution that it doesn’t build up too much pressure. That is why the probiotic jars that I use have the hole in the top for the airlock. I have always been told to go by smell. If the ferment smells bad or “off”, then it’s best not to consume. I think in the case of garlic, it’s a pretty forgiving ferment, so you should be good! 🙂
I made a small batch using your recipe, after a month I bit into a clove and holy crunchy and spicy, found another clove that looked like it was fermented more and it was great. Majority of the garlic doesn’t look done. Do you think I should leave it longer to ferment or put it in the fridge for another few months? Any advise would be wonderful.
Thanks,
Jeff
Hi Jeff – It sounds like it might need to go a little longer. Sometimes I’ve left mine out for 5-6 weeks. My house runs cool in the winter, so I think it just takes longer to ferment. Just keep an eye on it. Also, if you do move it to the fridge and just leave it alone for a few months, the flavor will continue to develop. I have some in my fridge that is over a year old and it is AMAZING in flavor!! I love using it in salads and salad dressings. It’s like a fine wine and gets better with age. 🙂
Thanks so much for the reply! I am letting it ferment longer and then I will have to hide it in the fridge for a few months.
Awesome! I hope it mellows out so you can enjoy the excellent flavor. It is by far my favorite ferment! 🙂
I recently purchased a anaerobic 1.5 L jar. It’s the only one of that type I have. I’d really like to try this garlic ferment process. I purchased 12 heads of garlic, would the size of my jar work for this recipe?
Hi Beverly – I usually make this in a one liter jar and it takes 12-16 heads, depending on how big they are. You can definitely use your 1.5 liter jar with the 12 heads, but it may only fill it up 1/2 to 3/4 full. That’s OK, just make sure you fill the rest of the space with brine and it should work just fine. On a plus side, the brine is AMAZINGLY delicious, so this just means you’ll end up with extra. It’s my secret ingredient in my homemade salad dressings. 🙂
This is my first time and before I saw your site I had already peeled my garlic. I noticed you say leave the root on….but I did not! Do I have to put this aside for cooking or can I go ahead and ferment them? I peeled A LOT of garlic in hopes to make enough to last about forever! hahaha Thank you for taking time to answer me and Blessings of wellness and abundance!!
Hi Katherine – No worries about the root end. The garlic will still be fine for fermenting. I would just use those root ends in your cooking, or save them for your next batch of broth or soup! Hope you enjoy!! 🙂
i so much thankful on your you post about how to do the things that can help anyone ,thank you so much
You’re welcome! Glad it was helpful! 🙂
So how would you use this garlic? Just like other cloves? I ask because when it gets cooked it will kill the microbes. Is this method mainly for the flavor? Thanks!
Hi Nikki – You will want to avoid heating it or you do lose the probiotic benefits. I use it in all sorts of cold dishes. Salads are my fave. The brine from the ferment makes and EXCELLENT addition to salad dressings! It’s my secret ingredient! 🙂
Anaerobic jars? Heard of botulism???
Hi Johana! I have! And I’m not concerned in the least. This is a great article that explains why it is not a concern in properly fermented foods: http://www.pickl-it.com/blog/342/what-about-botulism/. Cheers!
I have mine fermenting in the basement for four weeks but the whole basement smells of garlic. My airlock is sealed tightly so I’m wondering if that’s normal? I’m hesitant to move to cold storage i.e. my fridge, for fear of having the smell permeate all my food. Since I don’t see that anyone else has mentioned the smell, I’m assuming I did something wrong. Help!
Hi Zippy! Totally normal! Depending on the batch, it can get very potent smelling, even with the sealed lid and airlock. Garlic is powerful, especially when it is actively fermenting (i.e. releasing gas). 🙂 I find that once moved to the cold storage, the smell goes away. I don’t know the scientific reason for this, but I think that it is due to the active fermentation being stopped so that the garlic is not off-gassing like it does at room temperature.
Help. I made my first attempt with 2 jars of garlic and they started turning a bright blue-ish/green which I figured must be mold & that somehow I had contaminated both batches, so threw them out last night. Boy, do I wish I found your site sooner!! Is there anyway to prevent the colour change? Despite it being safe, I wouldn’t feel comfortable serving the garlic and would like a preventative measure before attempted this again (using air lock jars). Note, I used Brita filtered water that was then boiled and cooled for the salt brine, if that helps at all.
Thank you!
Oh no Crystal! I am so sorry you tossed them! 🙁 Yes, I remember the first time I made a batch and they turned green I freaked out a little too! In all of my research I have not found a way to avoid this happening. It’s a natural chemical reaction that happens from time to time. You could try switching out your water source and maybe using distilled or reverse osmosis water instead. I have found that it seems to only happen occasionally for me and not every batch. Happy fermenting!
I am Newbie, and just paid $25.00 Canadian from an organic farmer for a bottle of lacto-fermented Organic Garlic. he said is kills bacteria and was letting customers drink from the same bottle which I found a bit gross! LOL! My question is, is this worth that kind of money(something like $35.00 US), and justing having a teaspoon my belly is like a balloon in the morning(just 3 days in).
I am on Dr. JoshAxe. diet, to heal Leaky Gut(holes in the small intestine) so am off sugar, dairy, grains, soy and pretty much everything except organic protein(beef,chicken) Bone broth three times a day and tons of healthy fats(avocados, coconut oil, nuts, and seeds). I bought it because he said it has the highest amount of probiotics than anything. Apart from the great taste if one has digestive issues, IBS, IBD, Candida(yeast) etc, is this a good product to use.
I would certainly appreciate your opion and he says that when it is aged for 1-2 years it is the best! Thanks for your time. God bless! <3
Dianne Hayter
Hi Dianne – I can’t really say regarding the product you bought. I don’t know how it was made or what methods were used and I’m not a doctor so I am forbidden from giving anything that could be construed as medical advice. Because you are facing some specific health challenges, I would work with your practitioner on whether or not this product would be a good fit for you. I do know that some people can’t tolerate ferments very well until their gut heals some. Those with SIBO and Candida can often find ferments challenging. Also those with histamine issues as well. With homemade and store bought ferments alike, there is no true way to know how much probiotics it contains (without some pricey testing). Ultimately, it’s going to depend on what you are able to tolerate and what your practitioner feels is going to give you the biggest bang for your buck. I know all too well what it’s like to spend $$$ on things that I think are going to help me, only to have them either not help at all, or make things worse. Sorry I can’t be of more definitive help! Best wishes as you continue to heal! 🙂 <3
Hello Jessica,
Tried fermenting garlic for the second time using your suggestion of salt only, no whey. First time 2 years ago I did Nourishing Traditions method with whey. We liked it but had no other method to compare it to at the time. Made the mistake of not weighing my salt as I had no scale, but followed NT’s option to use 4 T. salt if not using whey. Garlic sat at room temp for 7 days using only a mason jar and it’s regular lid, then to cold storage. It is still so pungent! I now have a scale and learned that 1 T. salt (I use celtic sea salt) weighs about 19 g. UGH! Can I save this garlic or use it in another fashion if it can not be re-fermented???!!! Can I drain it and try again with the proper brine? I grew it myself, so it pains me to dump it. I will eat it, (I’ve had about 5 cloves so far and I’m still here!) so long as it is safe. I’m hoping to be able to purchase a Pikl-it jar soon.
Hi Amy! Thanks for stopping by! So glad you got a scale. You will find you start using it for all sorts of things now. 🙂 I know when I got mine I thought I’d only ever use it for weighing salt, but turns out it comes in handy for a ton of other stuff. I don’t think you can re-ferment that batch, but it may mellow out the longer it stays in cold storage (just a guess here). You could also probably pull it out and freeze it though if you want to avoid any risk of the batch spoiling and losing all of your crop. Perhaps puree it into a paste and then freeze in individual portions that can be used in different recipes. Hope that helps! 🙂
Hello,
I’ve seen you reply to comments and you bounced several times from 2% to 3%. I’m wanting to know which is it? I’ve seen a few people ask and it was different.
Hi Sonya – It’s 2%. I had updated the recipe a loooooooooooong time ago, but apparently my comments never got updated. I’ll go do that now. 🙂
Thanks for the recipe!
First time fermenting garlic.
After about 36 hours it started to bubble.
Now entering day 6, and there no activity (no bubbling at all)
Is this normal?
Thanks
Hi Samuel – I’m really far behind on answering blog comments so I’m sure you’ve moved on by now. As long as it doesn’t start to smell rotten or “off” smelling, it should still be fine. Not all ferments are going to bubble and show lots of activity all the time. All the fermenting gurus I’ve followed say to go by your nose and if there’s ever any question or hesitation to toss it. How did yours turn out?