Fermented Garlic

Raw garlic is great for your health, a prebiotic source and will fight off vampires.  That's all very well, but how often do you actually eat raw garlic?  If you're anything like me, it's not very often, mainly because it leaves a rather strong taste in my mouth.  That was, until I tried fermented garlic.  The fermentation process takes the edge off, making it the perfect thing to put in pesto, hummus, salads, dressings etc.  Fermenting your garlic adds a wonderful twist to the flavour, creates a food that is both probiotic and prebiotic, and means that you get about a months worth (or more) of garlic peeling done in one hit.  Winner.


4 bulbs garlic
1tsp black peppercorns
Sea salt
Spring water


- Choose a glass jar – I use clip top rubber gasket jars (such as Kilner) when fermenting as it allows the gasses to escape as and when, reducing the need to ‘burp’ the jars.

- Sterilise the jar using boiling water, 15mins in 70 degree oven or a cycle through the dishwasher.

- Peel and trim the garlic cloves.  Use as many as you can squeeze in your jar, being sure to leave a 1-2 inch gap at the top.

- Place the cloves in the jar along with the peppercorns.

- Mix 1tsp of pure sea salt in spring water until dissolved, before pouring over the garlic cloves until fully submerged.  Weigh/secure the garlic below the water line using a fermenting pebble or a cabbage leaf wedged underneath the shoulders of the jar.

- Allow to ferment for approx. 10 days at room temperature before transferring to the fridge.