How to Make Fermented Garlic

I’m looking for a way to put up garlic without taking up freezer space. Any advice?

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by Lindsay Williamson
Ferment garlic for a flavorful preservation that won’t take up space in your freezer.

Ingredients

  • 2 cups boiled and cooled water
  • 1-1/2 tablespoons kosher salt
  • 1-1/2 cups peeled garlic cloves

Materials

  • Pint-sized canning jar with lid
  • Fermentation weights (optional)
  • Clean towel
  • Rubber band
  • Parchment paper

Directions

  • Sanitize all of your equipment by submerging it in boiling water for a few minutes and then allowing it to cool to room temperatur.
  • Boil the water, remove from heat, stir in the salt, and let it cool completely (this will be your brine).
  • Place peeled cloves into a glass pint jar, cover completely with brine, and weigh down with fermentation weights, if using.
  • Fold a towel in half, using it to tightly cover the top of the jar, and secure it with a rubber band.
  • Store your jar away from direct sunlight and leave for 2 to 7 days. After 1 to 3 days, you should start noticing some bubbles forming. Taste daily and transfer to your refrigerator once it reaches the desired flavor. Before transferring to the fridge, remove the towel, replace with parchment paper, and secure the canning lid and ring over it (this will keep the brine from rusting the metal lid).
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Fermenting garlic is by far my favorite preservation method to ensure I have high-quality, delicious garlic to enjoy year-round.

The fermentation process tames some of the spice and pungency of raw garlic, yielding a rich umami flavor that lends the ferment a note of sweetness. And not only is fermentation a fun way to preserve fresh garlic, but it also increases the bioavailability of certain nutrients and acts as a satisfying source of probiotics.

Fermentation is safe and easy if done properly. Follow these rules to ensure a successful ferment:

  1. When making brine, measure and use the amount of salt called for in the recipe.
  2. Keep the garlic submerged completely in the brine. Fermentation weights are a great investment.
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