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Lacto-Fermented Garlic


Garlic added to any dish adds a strong, pungent flavor, especially when raw. But sometimes that heat is a bit too much. Lacto-fermenting is one way to enjoy garlic with all the enzymes and nutrients intact (raw) but without all the heat.

Lacto-fermenting garlic mellows it to a cross between raw and roasted garlic. And because it is simply brined whole cloves it is easy to do. The most work you’ll be doing is peeling the garlic. Please check out the source site:

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  • 12-14 heads of garlic
  • Brine of 1 quart water + 2 Tbsp. sea salt
  • Herbs such as basil or oregano if desired
  • 1 tbsp whey


Adapted from


Step 1

Peel garlic as indicated above. Fill a quart jar within 1 inch of the top with the garlic cloves.
Pour brine and herbs over garlic cloves.
Allow to ferment for 3 to 4 weeks before moving to cold storage. The longer these sit in cold storage the more delicious they get!

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