Updated: May 20, 2020
What is fermented garlic?
Lacto-fermented garlic is a method of preserving fresh garlic using a brine. It's super simple, all you do is make a brine and pour it over the garlic. The salt means that food spoilage and pathogenic microbes can't grow so well which allows the growth of microbes we want to grow - mostly lactic acid bacteria (LAB). These consume sugars in the garlic and produce acids, which further preserves it. Other compounds are also made which give the fermented garlic crazy depth of flavour, kind of like what you get with roasted garlic.
What do you use it for?
You can use your fermented garlic the same way you'd use regular garlic but it's extra delicious when the garlic is the star of the show! Use it to make salad dressings, sauerkraut, soups, stir-fries, garlic bread, pesto or make this INCREDIBLE fermented garlic artichoke dip.
Make it yourself