In conclusion, fermented garlic is much more than just a condiment. It’s a treasure trove of health benefits, an ancestral culinary tradition and a legacy from my grandmother that I treasure dearly. My grandmother not only taught me how to do it, but she also showed me how to take care of my health in a natural and delicious way. If you haven’t tried fermented garlic yet, I highly encourage you to do so. Your body and your palate will thank you.
