Take the unpeeled garlic cloves and remove the first layer of skin, but leave the cloves whole.
Fill the glass jar with the prepared garlic cloves.
Dissolve sea salt in non-chlorinated water to create a brine. For every liter of water, add about 30 to 40 grams of salt, or adjust the amount according to your taste.
Pour the brine over the garlic cloves in the jar. Make sure the pods are completely submerged in the brine.
Place a weight, such as a small clean stone, on top of the garlic cloves to keep them under the brine.
Close the jar tightly and let it sit in a dark place at a temperature of around 18-22°C.
Leave to ferment for at least three weeks, although the taste will continue to improve over time.
Fermented garlic is incredibly versatile in cooking. You can add it to stir-fries, sauces, salads or eat it directly as a condiment. It has a deliciously salty and slightly tangy taste that can enhance the taste of any dish.
But it’s not just its taste that makes fermented garlic so special. It is also a wealth of health benefits. When garlic ferments, its sulfur compounds transform into allicin, a powerful bioactive compound that has antimicrobial, anti-inflammatory and antioxidant properties. This makes it a valuable ally in strengthening the immune system and fighting infections.
In addition, fermented garlic is beneficial for digestion, as it promotes the balance of intestinal flora. It may also help lower blood pressure, reduce cholesterol and prevent cardiovascular disease. As an antioxidant, it may help slow the aging process and prevent certain types of cancer.
Personally, fermented garlic has saved me on many occasions. When I feel weak or sick, I consume a small amount to strengthen my immune system. I also add it to my daily meals to benefit from its long-term benefits.
Additionally, fermented garlic is an excellent substitute for fresh garlic in raw dishes. Its taste is less intense, which makes it more pleasant for those who are not fans of raw garlic. It is also more digestible for some people because fermentation has already begun to break down some of the irritating compounds in raw garlic.
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