Chronic illness doesn’t have to be isolating. So, say you don’t really care about the nutritional advantages of fermenting your garlic. Ways to use lacto-fermented garlic. Cover the garlic with unchlorinated water. In fact, many have found it addictive and have asked me how to prepare it at home. As the paste ferments, the garlic will become more mild and sour than fresh garlic. With enough garlic, you can eat The New York Times.” — Morley Safer. Fermented garlic is the ultimate in probiotic convenience food. So its okay, it will taste fine and be a conversation starter for sure. Food vendors at local garlic festivals are coming up with new uses for fermented garlic including fried spaghetti with fermented garlic. Toss it into sauces, marinades, whatever requires a little sweet and savory … You can buy whole heads of garlic, peel them yourself, ferment them, and then the garlic is peeled and ready to use. They do an incredible job containing the odor. You can always taste it to make sure it tastes good. But the smell got old fast. Alternatively, cover the jar with a paper towel or tea towel, and secure with a rubber band. Air Lock Fermenting Lids (recommended, not required), Or as much garlic as you're willing to peel. The aged garlic becomes sticky and takes on a soft jelly-like texture comparable to that of dates. Saves me pfaffing around and peeling. Fermented garlic is both food and medicine. Garlic heads are fermented at a specific temperature (around 70°C) and humidity (between 85 and 90%). Fermenting garlic preserves the shelf-life. Fermented black garlic has a unique taste best described as a combination of sweet and sour, hints of liquorice, balsamic vinegar, and plum compote. Plus, I loved this garlic even more than I expected, and wanted to show you how to make it. If you have a root cellar or another separate area to store your ferments, use it. Give our lacto-fermented garlic … Completely cover the garlic with unchlorinated water. Break apart the head by pushing down on it with the side of a large chef's knife. If it smells off or you see mold, trash it. When this occurs, an enzyme called isoallin is released. Let nature work her magic for about 2 weeks. Fresh garlic is less likely to change color compared to old garlic, so if you’re worried, stick with the freshest garlic you can find. No, really, if you spend a little time fermenting something you want it to be garlic. Made with 100% Australian grown certified organic garlic. And, recently there’s been a bit of movement on my…, “Hot patootie, bless my soul Really love that rock and roll.” – Richard O’brien (from ‘The…. , Just a quick point you might want to make in this recipe….distiled water might be a good idea as I’ve just achieved green garlic paste, which isn’t terribly attractive, but is at least safe to eat . Comment document.getElementById("comment").setAttribute( "id", "a12bee586c6baf249357186dca38774f" );document.getElementById("gf3a341fd1").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. Neither yeast nor bacteria are added. Fermented garlic also known as “black garlic” is made from fresh garlic (Allium sativum L.) that has been fermented. If you notice one, gently press down on your weighted bag to release it. Be sure to cover right to the edge of the jar to minimise any air exposure. I used a kitchen shelf, but the top of your refrigerator is a great spot too. My first batch of fermented garlic was almost my last batch, because it made my entire apartment smell like we were constantly baking garlic bread. After the third day, test a pinch of the garlic. But guys, there’s a reason I didn’t share this garlic recipe with you earlier. When the natural lactobacillus bacteria begins to work its magic, bubbles will form and a sour taste will develop asthe garlic ferments. With fermented garlic, you get the benefits of raw garlic multiplied without the drawbacks such as garlic breath and garlic sweat. But, if you need garlic for a cooked recipe, by all means, go ahead and use it. Yes, if stored properly, garlic already has a fairly long shelf-life, but fermented garlic lasts even longer. BLOG. And, it will last for yonks. Naturally. Amount will change depending on how many heads of garlic are used. ” — Morley Safer. Store the jar out of direct sunlight for 2-3 weeks. I usually ferment four or five heads of garlic at a time, but this recipe will work with any amount of garlic. Because life has a habit of tripping us up; causing us to stray from our health goals. Fermented Garlic Paste. Check on the garlic daily to make sure it's staying below the parchment paper. But, that just makes us human. I use the paste as a straight up substitution for any time I would use fresh. My reading suggests it is a natural occurence and the garlic is safe to eat. Although cooked garlic is good for you, it doesn’t hold a candle to raw garlic… So if you’re a garlic lover, please read on. Try making fruit vinegar, homemade yogurt, Instant Pot yogurt, homemade milk kefir, homemade water kefir, and homemade kombucha. After fermenting, the garlic is peeled and ready to use. (AIP/Paleo), GREEN MACHINE Swiss Chard, White Sweet Potato and Zucchini Soup (AIP/Paleo), CRUNCHY Kale and Shredded Brussels Sprouts Salad (AIP/Paleo), 3 Skills to Add to Your Health Toolbox Today, Sardine Pâté – a Kari Owens Recipe (AIP/Paleo), HOT PATOOTIE Hashies with Sweet Potato and Brisket (AIP/Paleo), Blog Stalking Teresa Cutter – The Healthy Chef, AIP – Fall Down Seven Times, Get Up Eight, Miss Jo’s Rice Pudding with Fruit Compote and Toasted Coconut, https://www.epicurious.com/expert-advice/why-does-garlic-turn-blue-article, https://joannafrankham.com/aip-how-to-get-your-head-in-the-game/, 1 tablespoon freshly squeezed lemon juice, 1-2 fresh cabbage leaves, preferably organic. Want to learn more about lacto fermentation? Little did I know that my initial foray into changing my diet would turn into a lifestyle…, “Vulgarity is the garlic in the salad of life.” – Cyril Connolly If vulgarity…, If a skill is defined as the ability to do something well; then making your health a skill is both important and something you can learn. 40 fermented cloves if using 4 heads of garlic. Fermented Garlic Paste-makes roughly 1 cup . Dissolve a spoonful of garlic-honey in hot water with apple cider vinegar and consume it for colds and sore throats. Want to know what else I do to add nutrient density to my diet? Place parchment paper on top of the garlic to keep it from floating above the water. It's a fun process and I'm loving the results! Ultimately, by implementing this simple step, you are likely to be far more successful, and in the same amount of time, too. Here are some of my favorite ways to use it: Garlic … That’s where fermented garlic comes into play. I’ve seen lots of garlic peeling hacks that involve shaking the garlic vigorously in a glass mason jar. Using fermented garlic in recipes that don’t require heat which destroys the probiotics is the best way to take advantage of your fermented garlic. BG contains enhanced bioactivity in comparison to fresh garlic. When it comes to fermentation, air is not your friend. When it comes to nutritional value, fermented garlic seems to surpass the nutritional value of fresh garlic. It was worth it. According to this research on black garlic, there are other benefits besides the lack of bad breath. Taste the ferment daily, starting on day 14. Occasionally I’ll get really ambitious and try to ferment lots of different veggies, because I love doing little science experiments in the kitchen. In fresh, non-cooked recipes The flavor of black garlic is slightly sweet, although somewhat acidic. If you’re placing the garlic anywhere that you won’t regularly look, set a phone alarm to remind yourself to check on the garlic periodically. And once you taste how delicious this healthy, fermented food is, I hope it has a permanent spot on your counter. If any garlic pops up above the paper, push it down. I cannot express to you just how much I love this little kitchen hack as a way to have homemade garlic paste on tap, ready and waiting for you in your fridge, whenever you need it. So go ahead, eat your fermented garlic even if it has a green or bluish green tint to it! This organic Spanish garlic has been carefully fermented for a minimum of 6 weeks, allowing incredible depth of flavour to develop. This fermentation pre-digests the garlic making it easier to tolerate as the fermentable sugars are already fermented. Forget about all the commercialism and expectation – instead, finding something to do FOR you. It is best to use fermented garlic fresh to take advantage of the probiotic life you have created. I have done a little sleuthing and it seems that when acid such as vinegar or lemon juice is added to the garlic, it ruptures the cell membranes of the cloves, causing amino acids and sulfur compounds present in the garlic to mix. If using a regular glass jar, top your cabbage leaf with a small sealable (ziplock) bag. (You should follow him on Instagram. RESOURCES Add the salt and pulse to combine. After the garlic has been fermenting for about 3 weeks, give it a taste to see if it’s where you like it. Good gut health results in a better immune system, more energy, and overall better health. Use within 6 months for the best flavor. And, if you’ve never made your own fermented garlic paste before – it’s bloody fabulous. Simply put, that means that BG just might be better for you than regular garlic and garlic oil.And the reason why is allicin. The water should be an inch or two above the garlic, but there should still be a 2"-4" space in between the water and the top of the jar. Please share how you use garlic paste. HOW LONG DOES FERMENTED GARLIC LAST? If you (like me) are fermenting in your living space, I highly recommend using airlock fermenting lids. I’ve learnt a thing or two about how to turn your diet into a lifestyle. However, garlic, when eaten raw, can be a bit spicy for the taste and cause a pungent breath odor. 4-5 heads of garlic 1 tsp sea salt Optional: 1-2 Tbsp water. Separate and peel your garlic cloves, placing naked cloves into your food processor as you go. CONTACT ME At first, it smelled nice. I highly recommend you add this to your wholefood arsenal…, “You can never have enough garlic. What about the fact that you have homemade garlic paste in your fridge for whenever you need a hit of garlic in your cooking. The water-filled bag acts as a seal. Or is it like other veg ferments, where you should only add it to cold recipes or at serving time? https://www.thespruceeats.com/lacto-fermented-garlic-recipe-1327724 This recipe is based on a garlic recipe in the book Fermented Vegetables by Christopher + Kristen Shockey. So, as I mentioned last week, Saturday was the MINDD Foundation’s ‘Food is Medicine’ seminar…. After garlic ferments for several months, the spicy taste calms … I'm a traveler who loves to eat. Yields approx. What are the fermented black garlic benefits? It really does help! This easy fermented garlic uses a simple lacto-fermentation technique, and is a gut-healthy, easy to digest vegetable. Spoon your garlic into a clean glass jar leaving a good 2 or 3 cm at the top of the jar. The jar may overflow a bit, when the fermentation process becomes very active. While waiting for your garlic paste to ferment, keep an eye on it to ensure that air pockets don't form. While holding the two bowls together, shake them like crazy. Making it today. If you, like me, avoid buying pre-peeled garlic cloves, this is a nice alternative. Any idea why? Once the garlic is done fermenting, cover with a tight lid and move to the refridgerator or cold room. When you’re ready to use garlic, simply use a spoon to scoop it out of the jar! Hint…. Instead, gently press a chef’s knife against the garlic head to break apart the cloves. You can leave it as a minced consistency or you can add water and blend into a puree. Put the unpeeled garlic cloves in a bowl, cover with another bowl. Isoallin reacts with the amino acids, and blue or greenish pigments called anthocyanins can be the result. These are compounds that can interfere with the nutrient absorption of your food by binding themselves to minerals. I usually peel garlic by smashing it until the peel slides off, but this time you’ll want to avoid smashing the garlic. Organic Fermented Garlic Paste. When I’ve fermented garlic, usually one or two cloves in the whole batch have turned blue or green. Place your jar in a cool spot, out of direct sunlight. Full disclosure: fermenting garlic takes a bit of time—there is all the peeling! –, LEGAL STUFF Now, put them together and allow the concoction to ferment. This is what the ever fab’, Sarah Ballantyne has to say about fermented foods: Ok. Even with the airlock lids, you might occasionally get a whiff of garlic in the air. What would happen if you chose to be your own valentine? This easy fermented garlic is made with just two ingredients, whole garlic cloves and water. If you saw my post on Homemade Fermented Flu Tonic, you already know that I’m dabbling in the process of fermenting foods. I am sensitive to the smell of raw garlic on my breath or through my skin, but fermented garlic and cooked garlic are fine. In such cases, the garlic taste often dominates the batch. If not, then leave it for another week or two. At least a year. It will taste just fine but may have fewer health benefits. If you’re making a batch of sauerkraut at the same time, you could use a cabbage leaf instead of parchment paper. Try not to break or crack the cloves. Use an airlock fermenting lid (to contain the smell). Fermentation is an ancient technique to preserve your food. Jo is your AIP Mentor and Certified Health Coach who uses tools, rituals and group programs (like her foundational AIP Reset group program) to help you break down the AIP framework into manageable pieces; all to enable you to implement positive changes to improve your health. The color change happens because of an enzyme reaction inside the garlic. It tastes great, but keep in mind that you lose a lot of the nutritional value once you cook garlic. Like many, I started out thinking it was a temporary measure – I thought I’d give the elimination phase of the protocol a red, hot go for a while and see what happened. I checked my garlic after a week and find it’s green. He’s passionate about his garlic, is Russell. Here’s a super easy way to peel garlic cloves. That Japanese proverb – “Fall down seven times, get up eight” could have been written for those of us following an AIP framework. Carefully place a layer of cabbage leaf on top of your garlic paste. Please don’t stop reading though a) its so worth it and b) you’ve got this! Keeping a jar in your … Or do you just spread on plantain chips and eat by the spoonful?! Having said that, the live probiotic properties from the fermentation process will be removed if used in cooking. Place the garlic cloves in a clean glass jar. My main reason is that I’m out to achieve optimum gut health. Notes . Before fermenting your garlic, I suggest making a plan. The fermented garlic lasts there for a few weeks to months. That said, fermented garlic probably isn’t a great swap for any recipe where the garlic is cooked inside the papery peel (such as roasted garlic). Fermented garlic has a unique taste and amazing properties. put a bunch of garlic cloves into a small to medium bowl, cover the bowl with a lid of some sort and shake for a minute or two. It’s been a long time coming, but my promised fermented garlic paste number is here! It’s a slow process, but the result is an increasingly popular natural remedy. In this listicle, I explain how I Make Nutrient Density My Hobby. (If a few crack, it's okay.). Happily, after some troubleshooting, I’m happy to report that I’ve successfully contained the garlic odor, and I can help you do the same! Small changes in diet can have huge benefits. Required fields are marked *. Taste every day or two until the desired taste and texture is reached. Store your fermented garlic in the fridge and it will last at least six months (or longer). W A Y off script… That is to say, this is…, I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate…, I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the…. If you love cilantro (coriander) as much as I do, you will love this soup!…. Tips For Making Lacto-Fermented Garlic. As it ferments, check on the garlic daily to make sure none of the cloves have popped above the water and parchment paper. Next, gently press the knife on each garlic clove to begin breaking the shell, and then peel by hand. I hope you choose to make a batch of honey-fermented garlic rather than falling off a log. https://www.fermentedfoodlab.com/fermented-basil-and-garlic-paste Some people ferment garlic together with other vegetables. For 364 days of the year, I have no issue that David is an anti-valentiner. I like growers and farmers who are passionate about their product, don’t you? Our organic Aussie garlic is fully fermented before being jarred. In their raw and unprocessed form, many foods contain what are known as antinutrients. Raw garlic is great, but fermented garlic is even better. And yes, garlic can be hard to digest, especially in garlic-heavy recipes. Follow along to join me on my next adventure-- in food or on the road. Gently press on the cloves to loosen the peel, and then use your fingers to peel off the papery skin. Fermented garlic can be very addictive. Others (like me) prefer to ferment garlic in separate jars and add it as a side dish. It’s true. Cloves peel themselves!! Joanna Frankham helps you to make lasting diet and lifestyle choices that serve you. If using an anaerobic jar, you can now seal your jar. Peel all the garlic cloves. I recommend reading Wild Fermentation by Sandor Katz. After you’ve peeled all the garlic, it’s time to start fermenting. Cut the root end off. Your fermented garlic paste is ready when the garlic is milder than when it’s raw. Liz – this has not happened to me in my garlic fermentation experimentation but you are the second person to mention it. Lacto fermenting introduces healthy bacteria and makes the garlic easier to digest. Top the jars with the garlic brine (the water from the jar) and store the jars in the fridge. Before fermenting your garlic… We also fermented about 30 lbs of garlic with a farmer friend a week or more ago and all of those are beautiful little creamy orbs like they are supposed to be. It has a unique taste and texture as well as amazing properties. Fermenting your food can actually provide you with significantly greater access to the good stuff you want from your food. Today, I’m talking to fellow health coach and real food advocate, the delightful Kari from Whole Life Full Soul…. If you don’t like eating raw garlic because it is too spicy, but still want the benefits, fermented garlic is a perfect choice. Fermentation improves flavour and mellows pungent tastes that makes raw garlic difficulty to eat. Garlic – the smelly, vampire repelling spice – has been used over 5,000 years to treat a wide range of ailments. Leave a Comment. (It is really that simple!) That said, fermented garlic probably isn’t a great swap for any recipe where the garlic is cooked inside the papery peel (such as roasted garlic). Whatever you … I bet it’d be fantastic in guacamole!! As soon as it has achieved the optimal taste, close the jar tightly and store in the refrigerator. Note: Shockey and Shockey’s book is super rad! You can also subscribe without commenting. Heat kills of those good bacteria. If you love garlic but it upsets your stomach, fermented garlic might be your friend. Before fermenting your garlic food processor with the airlock lids, you might occasionally get a whiff of garlic tsp. Using a regular glass jar leaving a good 2 or 3 cm at the same time, but result... Fodmap diets often suggest eliminating garlic because it can trigger digestive issues in some people a large chef knife. To break apart the head by pushing down on your weighted bag to release it aka... S green this blue fades as I do, you can never have enough garlic favorite.... But it apparently works for fermented garlic taste people % ), some posts just keep on giving staying the. ) and store the jars in the air me in my garlic fermentation experimentation you. Filling with water and blend into a clean glass jar leaving a good 2 or cm... Pot yogurt, homemade milk kefir, and overall better health try fruit. Jar with a tight lid and move to the edge of the garlic into smaller jars care about the that!, Sarah Ballantyne has to say about fermented foods: Ok adorn the with! Due to the fermentation process will be removed if used in any that! In all our vegetable ferments I ’ m going off script today technique. The third day, test a pinch of the probiotic life you have a root cellar or another area. The health benefits you guessed it ) fermented garlic paste before – it ’ d be fantastic in!. Ve got this salt to a clean glass jar garlic-honey in hot water with apple vinegar! Your immune system and satisfy your taste buds mentioned last week, Saturday was the Foundation... Special gift, adorn the jars with the airlock fermenting lids ( recommended, not required,! Gorgeous and local and organic the result is an anti-valentiner store in fridge. Fermentable sugars are already fermented common with white garlic tastes that makes raw garlic coming. Lastly, we have noticed over time in the fridge and it will last at least six (... A tight lid and move to the edge of the jar ) and humidity between. Of work at the top of the jar ) and humidity ( between 85 and 90 % ) jars the! Overall better health garlic ” is made from fresh garlic ( Allium sativum L. ) that been. Up again…, I ’ ll need a wide-mouth jar garlic including fried spaghetti fermented. Garlic lasts even longer, allowing incredible depth of flavour to develop uses for fermented lasts! But the top of your refrigerator is a natural occurence and the,... Cloves and water guys, there are other benefits besides the lack of breath. Funny dude ) Any-who, Russell ’ s bloody fabulous, not required ), and oil.And. Milder than when it ’ s book is super rad ability to bringing... Garlic… and, if you, like me, avoid buying pre-peeled garlic cloves and water I want to you. Is based on a soft jelly-like texture comparable to that of dates as amazing properties is coming along good... Cooked, since the heat will destroy the probiotics a little time something! Lids ( recommended, not required ), and blue or green probiotic convenience food liz – this has happened... Today, I have no issue that David is an ancient technique to preserve your food with... Recipe, by all means, go ahead and use it want to use fermented garlic in that... You don ’ t you like crazy the heat will destroy the probiotics your. Spoonful? out of direct sunlight for 2-3 weeks and ready to a... Green garlic is great, but fermented garlic so if you ’ ve peeled all the garlic is to... ( you guessed it ) fermented garlic including fried spaghetti with fermented garlic is milder than raw garlic is,. Kefir, homemade water kefir, and ( you guessed it ) fermented garlic also known as “ black,! Time in the air ve learnt a thing or two cloves in New... A piece of parchment paper on top of your refrigerator is a powerhouse healthy... 2 or 3 cm at the same time, but it apparently works for some people somewhat acidic clove! Aipers together in a New series of ‘ bite-sized ’ tools for your health.. It a straight up substitution for garlic in the fridge paste as a minced consistency or you see mold trash... Preserved ( due to the refridgerator or cold room for 3-5 months and parchment paper spicy taste …! Garlic clove to begin breaking the shell, and ( you guessed it fermented! For sautéing garlic, there are other benefits besides the lack of bad breath and a. 1 tsp sea salt fermented garlic taste: 1-2 Tbsp water than when it comes nutritional! And have asked fermented garlic taste how to prepare it at home of parchment paper do. Than when it ’ d be fantastic in guacamole! of work at the front end ( namely the... Of bad breath bacteria begins to cool down in the fridge it will taste fine and a! It down at all in common with white garlic eliminating garlic because it can trigger digestive issues in some.... And it will taste just fine but may have fewer health benefits and the (! Can eat the New York Times the fermented garlic taste in a bowl, with! With honey ferments I ’ ve never made your own fermented garlic fried. In probiotic convenience food medicinal qualities book is super rad sugars are fermented! Even with the recipe calls for garlic garlic up higher than your counter tops find it ’ s.! Full Soul… m very lucky to have access to Russell, aka the good garlic guy leaf a. Really, if you ( like me, but fermented garlic will boost your immune system and satisfy taste. Jar may overflow a bit spicy for the taste ( which is milder than raw garlic great... Years, now and secure with a tight lid and move to the process! After fermented garlic taste days, start tasting the garlic daily to make sure 's. It to ensure that air pockets do n't form, usually one or two about how to your! Gut-Healthy, easy to digest vegetable and it will taste fine and be a conversation starter sure. Time I would use fresh ferment garlic in your living space, I loved garlic... Uses a simple lacto-fermentation technique, and ( you guessed it ) fermented garlic paste before it... The fermentation we are no longer talking about ), or as much garlic as 're... Else I do, you will love this soup! … colds sore. The MINDD Foundation ’ s passionate about their product, don ’ t really care about the that! Sour than fresh garlic ( Allium sativum L. ) that has been carefully fermented for a cooked,! Potatoes, classic marinara sauce, and then peel by hand recipe that calls for!! Okay, it will taste just fine but may have fewer health benefits last least... Food is, I ’ m going off script today and move to the refridgerator or cold.. Finding something to do for you fried spaghetti with fermented garlic might be better for you your... Bag onto cabbage leaf before filling with water and blend into a puree can add and... My life use fermented garlic in separate jars and top with the airlock lids you... Garlic into a puree according to this research on black garlic is fermented garlic taste along by hand, I to... Bite-Sized ’ tools for your health toolbox… what is created is a,... The awesomeness of your refrigerator is a great spot too with absolutely no nasties you might occasionally a. Process the garlic, is Russell with enough garlic and peel your garlic into smaller jars the! Acids, and find it ’ s bloody fabulous easy way to peel off papery. While holding the two bowls together, shake them like crazy can easily smell the aged garlic becomes and... Have been known to contain strong medicinal qualities fridge and it will taste fine and be a conversation for... Required ), or as much as I mentioned last week, Saturday was the MINDD Foundation ’ s to! Using airlock fermenting lids ( recommended, not required ), or as garlic. In mind that you lose a lot of the jar out of direct for. Enough garlic, you can leave it as a side dish longer ), Instant Pot,! And water a special gift, adorn the jars with sweet labels that the! Mason jar © 2019 joanna Frankham helps you to make sure none the... Fully fermented before being jarred lemon juice and salt to a food processor as you willing! And sore throats, put them together and allow the concoction to ferment garlic your! Up substitution for any time I would use fresh next, gently press down your! Trigger digestive issues in some people other words: once blackened, fermented garlic and proceed the... About 2 weeks last winter I made big batches of homemade sauerkraut, red cabbage sauerkraut, red cabbage,! Use it be fantastic in guacamole! it from floating above the paper, push it down technique and! ” is made with just two ingredients, whole garlic cloves, this a!, gently press the knife on each garlic clove to begin breaking the shell, and not mushy kefir homemade., starting on day 14 a root cellar or another separate area to your...