Fermented Garlic is a lovely bubbly ferment and you can add it to many recipes.
Garlic has many health benefits before we even consider fermenting it. From lowering blood pressure, to fighting off colds, lowering fasting blood sugar levels and lowering cholesterol just to name a few on its long list
When you ferment garlic, like many foods, the fermentation process increases the nutrient value , as well with this recipe it increases the amino acids in the garlic significantly. Amino acids, simply put form long chains, which are proteins, there are over 50 amino acids which are all a bit different. Our bodies need amino acids to survive and the our cells use these acids for different thing like muscles and membranes, Amino acids, no matter what kind are a basic building block for our cells.
Fermented foods are coming back to light as the North American Diet has been robbing our guts of the bacteria we need to stay healthy and live free of digestive issues, which are on the rise. Sandor Katz, author of “Wild Fermentation” reports that he believes fermented foods have a great deal to do with the management of living with AIDS/HIV. That is an amazing statement! Research is showing that consuming fermented foods and increasing how much Lactobacilli we take in is helping our chances of living longer and healthier . I believe we will see more and more evidence that cancer and other diseases can be effected positively by eating more fermented foods, as well as the prevention of such disease.
Onto the recipes..
To make this recipe for fermented garlic I firstly made Kefir Whey. This is a fun process, which also leaves you with extra products to use. I will explain the whey and curds process first and go onto the fermented garlic recipe.
Whey is the by product I get when I'm making Kefir and it ferments too long, producing whey and curds. both become useful. Whey is full of protein, specifically the protein Lactoferrin which is full of inflammatory benefits and antimicrobial , which we hope will kill off bad toxins.
The whey that I use becomes the starter culture for fermenting the garlic.
To make 1 cup of Kefir Whey and Kefir Cheese (the curds bi product)
2 cups of Basic Kefir
- Place a coffee style filer in a strainer and set it over a bowl. As you can see I used what I had available. A tea filters for loose tea, and a lid from my regular strainer . It might not be pretty, but it works!
- Pour the Kefir through the filter. Cover the bowl with plastic wrap and place in the fridge overnight. The bowl will catch the whey. The top portion becomes kefir cheese. Double the outcome with this process!!
Pop the cheese in a covered container - it should last about a month in the fridge - so creamy and spreadable.
Now that you've made your starter, onto the garlic fermentation.
3/4 Cup garlic cloves, peeled
1/2 tsp Sea Salt - non iodine
2 tablespoons of Kefir Whey
1.Place garlic and salt in a 1 pint glass or ceramic container that can be sealed securely for an anaerobic (oxygen free) environment.
2.Fill the container with filtered water, leaving about 1 inch of space to be able to let the garlic bubble and expand as it ferments.
3. Add the whey and seal.
Let the garlic ferment on the counter , place out of direct sunlight. Watch as the garlic starts to bubble and float. Let your garlic ferment 3 to 4 days.
Taste away! Place the garlic in the fridge after 4 days. The garlic should last 6 to 9 months in the fridge. I suggest eating it though.