Fermented Garlic

DISCLOSURE: Please note these statements have not been evaluated by the Food and Drug Administration. This is for informational purposes only and is not intended to diagnose, treat, cure or prevent disease. While I am certified in modalities such as Yoga, Aromatherapy, Reiki and Hypnotherapy, I am not a doctor or medical professional. I am simply a mother who is passionate about health and wellness and sharing my experiences and testimonials. In addition, I am a participant in the Amazon Affiliate advertisign program, an affilaite advertising program, an affiliate advertising program desinged ot provide a means to learn fees by linking to Amazon.com and affiliates sites. Yum

Fermented Garlic

Garlic has been purported for its tremendous health benefits for thousands of years. And the benefits of fermented foods makes this fermented garlic a must have! The fermentation process helps to make the garlic a little more mild and easier to tolerate if taken raw, and adds healthy probiotics which are essential for gut health. The process is easy and the hardest part is waiting the 4 weeks before you can try them. Here is my recipe for fermented garlic.

What You Need to Make Fermented Garlic

  • A clean jar
  • Raw, Local Organic Honey (where to buy)
  • Peeled Garlic Cloves  (about 1-1.5 large head of garlic)
  • Apple Cider Vinegar (where to buy)

Place peeled garlic in a jar and cover halfway with honey. Fill the remainder of jar with apple cider vinegar and place the lid on jar and shake to thoroughly mix honey and vinegar. Remove the lid and cover with paper towel and secure with rubberband. Let the mixture ferment for about 1-2 weeks (the warmer the temperature the faster the fermentation process). Remove the paper towel and place the lid back on jar. The jar will need to be burped once a day for a couple days to release any built up pressure. It is VERY common for the garlic to turn a blueish green color during the fermenting phase! DO NOT PANIC! It is not mold, it happens naturally when the garlic oxidizes from the vinegar. It looks kind of freaky and sometimes disappears

The garlic can be eaten by itself or chopped and added to dishes. I will always make sure to have a batch on hand in my house. I especially love to pop these when I’m not feeling well because it stops the cold/flu in its tracks. Enjoy!


Fermented Garlic

Disclaimer: Please note: I am not a medical professional, the information provided is strictly for informational purposes. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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  1. This recipe caught my interest. I use garlic medicinally all the time (nose drops, orally, etc) and therefore try not to cook with it as an aromatic as it is such a potent healer. I would love to try this recipe. However, I am vegan. Could you substitute date paste? Or would another plant-based sweetener work? I try not to use any refined sugars in my cooking either. Thanks!

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