FERMENTED GARLIC

INGREDIENTS:
 GARLIC CLOVES, PEELED
 2 tsp SEA SALT
 1 cup FILTERED WATER
 2 tbsp KEFIR WHEY (STARTER CULTURE, OPTIONAL)

INSTRUCTIONS:
1

Place garlic cloves in pint-sized wide-mouth mason jar.

2

Add water and salt (brine) leaving about 2 inches of headroom.

3

Add whey (optional).

4

Using a glass weight (pickle pebble) and an airlock, allow to ferment for 3-4 days or until it is really bubbling.

5

Store in the refrigerator for up to a year.

HELPFUL HINTS: 

  • Garlic isa prebioticfor the good bacteria. So it can get very bubbly.

  • Your garlic may turn blue or green. THAT’S OK!! Garlic contains a sulfur compound called alliiun. When mixed with an acid (like lactic acid with fermenting), this compound reacts creating a blue-green color on the garlic. Don’t worry. It is perfectly safe to eat.

HEALTH BENEFITS OF GARLIC:

Garlic has many reported health benefits including, reducing high cholesterol, boosts the immune system, helps to lower high blood pressure, helps with ear infections, and so much more.... So can you imagine what FERMENTED GARLIC can do for you? 🙂

 

 

Ingredients

INGREDIENTS:
 GARLIC CLOVES, PEELED
 2 tsp SEA SALT
 1 cup FILTERED WATER
 2 tbsp KEFIR WHEY (STARTER CULTURE, OPTIONAL)

Directions

INSTRUCTIONS:
1

Place garlic cloves in pint-sized wide-mouth mason jar.

2

Add water and salt (brine) leaving about 2 inches of headroom.

3

Add whey (optional).

4

Using a glass weight (pickle pebble) and an airlock, allow to ferment for 3-4 days or until it is really bubbling.

5

Store in the refrigerator for up to a year.

FERMENTED GARLIC