Growing your own garlic has to be the easiest crop to produce. Minimal issues with pests or fungus and minimal need to get your soil perfect before planting (although it definitely will assist in producing a better and bigger crop). When you have excess amounts of garlic and are finding that it is beginning to sprout, have a go at this really easy method for fermenting your garlic so that it lasts longer and importantly provides you with an extremely nutritious form of probiotics for your body which is essential to our health. I’ve done a podcast explaining the incredible benefits of fermented foods for our health and wellbeing which you can access for free by clicking here.
When it comes to fermented garlic researchers have found increased anti oxidant benefits of fermented garlic versus raw garlic as well as high levels of hydrogen peroxide which are known to help with eliminating harmful micro organisms from our body.
- Organic homegrown garlic (any garlic will work though if you can't grow your own)
- Filtered water
- Cabbage leaf (thoroughly washed)
- Sterilised jars
- Make as many brine solutions as you require by mixing 2 tbsp salt to 1 litre of boiling water and then mixing to ensure all the salt dissolves. Allow the brine to completely cool (usually a few hours).
- Peel and clean each garlic clove ensuring to remove any blemishes. It doesn't matter if the cloves become cracked or cut in the process, although whole cloves do look prettier.
- Place peeled garlic into sterilised jars until ¾ full.
- Pour in cooled brine solution until covering cloves, but ensuring there is still a large enough space from the lid to allow the fermentation to bubble off the natural gases that will be created. Note, that during the fermentation process some liquid may bubble out and push out of the jar, so best to store the jar in something like an esky so that you can easily wipe up any mess.
- Place a washed cabbage leaf over the garlic to keep them submerged at all times - this is essential to ensure oxygen doesn't ruin your ferment.
- Depending on temperature (heat speeds up the fermentation process) you may need to burp (lift the lid to let gases escape) your garlic after 3 days or so and then every couple of days there after. Check your garlic after a couple of weeks by pulling one (using sterilised spoon) out and tasting it to see if it is to your liking. I usually like to ferment my garlic for 3 - 4 weeks. Once ready store in the fridge for up to 6 months and use as required, remembering that raw is best if you want to preserve the beneficial pro biotic properties that you have created.