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    Home » Ferment

    Fermented Garlic

    Published: Sep 14, 2020 · Modified: Sep 24, 2020 · 4 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This easy fermented garlic is made with just two ingredients, whole garlic cloves and water. Lacto-fermented garlic can be used instead of raw garlic in your favorite recipes.

    lacto fermented garlic in jars

    Each year when the weather begins to cool down in the fall, I start fermenting vegetables.

    Occasionally I’ll get really ambitious and try to ferment lots of different veggies, because I love doing little science experiments in the kitchen.

    Last winter I made big batches of homemade sauerkraut, red cabbage sauerkraut, and (you guessed it) fermented garlic.

    But guys, there’s a reason I didn’t share this garlic recipe with you earlier.

    My first batch of fermented garlic was almost my last batch, because it made my entire apartment smell like we were constantly baking garlic bread.

    At first, it smelled nice. But the smell got old fast.

    Really fast.

    Happily, after some troubleshooting, I’m happy to report that I’ve successfully contained the garlic odor, and I can help you do the same!

    Plus, I loved this garlic even more than I expected, and wanted to show you how to make it.

    This easy fermented garlic uses a simple lacto-fermentation technique, and is a gut-healthy, easy to digest vegetable.

    Looking for more fermenting ideas? Try making fruit vinegar, homemade yogurt, Instant Pot yogurt, homemade milk kefir, homemade water kefir, and homemade kombucha.

    Why Make Fermented Garlic?

    There are a few reasons!

    Fermenting garlic preserves the shelf-life.

    Yes, if stored properly, garlic already has a fairly long shelf-life, but fermented garlic lasts even longer. Store your fermented garlic in the fridge and it will last at least six months (or longer).

    After fermenting, the garlic is peeled and ready to use.

    If you, like me, avoid buying pre-peeled garlic cloves, this is a nice alternative. You can buy whole heads of garlic, peel them yourself, ferment them, and then the garlic is peeled and ready to use.

    Lacto fermenting introduces healthy bacteria and makes the garlic easier to digest.

    And yes, garlic can be hard to digest, especially in garlic-heavy recipes. Low FODMAP diets often suggest eliminating garlic because it can trigger digestive issues in some people.

    If you love garlic but it upsets your stomach, fermented garlic might be your friend.

    Want to learn more about lacto fermentation? I recommend reading Wild Fermentation by Sandor Katz.

    How to Use Fermented Garlic

    You can use it in almost any recipe that calls for garlic! Simply swap the raw garlic for fermented garlic and proceed with the recipe.

    I like using this fermented garlic in garlic-heavy recipes such as French garlic mashed potatoes, classic marinara sauce, and garlic cauliflower mash.

    That said, fermented garlic probably isn’t a great swap for any recipe where the garlic is cooked inside the papery peel (such as roasted garlic).

    How to Contain the Smell of Fermenting Garlic

    Fermenting garlic has the strongest smell of any vegetable ferments I’ve done up to this point.

    I learned this lesson the hard way.

    Before fermenting your garlic, I suggest making a plan.

    If you have a root cellar or another separate area to store your ferments, use it.

    If you (like me) are fermenting in your living space, I highly recommend using airlock fermenting lids. They do an incredible job containing the odor.

    Even with the airlock lids, you might occasionally get a whiff of garlic in the air. Here’s my other trick.

    If possible, set the garlic up higher than your counter tops. I used a kitchen shelf, but the top of your refrigerator is a great spot too.

    Placing the garlic higher will help keep any garlic scent above where you can easily smell. It really does help!

    If you’re placing the garlic anywhere that you won’t regularly look, set a phone alarm to remind yourself to check on the garlic periodically.

    How Much Garlic Should I Ferment At Once?

    As much as you’re willing to peel.

    I usually ferment four or five heads of garlic at a time, but this recipe will work with any amount of garlic.

    How to Peel Garlic

    I usually peel garlic by smashing it until the peel slides off, but this time you’ll want to avoid smashing the garlic.

    Instead, gently press a chef’s knife against the garlic head to break apart the cloves.

    Next, gently press the knife on each garlic clove to begin breaking the shell, and then peel by hand.

    I’ve seen lots of garlic peeling hacks that involve shaking the garlic vigorously in a glass mason jar. I’ll just say that it didn’t work for me, but it apparently works for some people.

    Peel the Garlic Cloves
    Peel the Garlic Cloves

    How to Ferment Garlic

    After you’ve peeled all the garlic, it’s time to start fermenting.

    Add the peeled cloves to a clean glass jar. If you’re using the airlock fermenting lids, you’ll need a wide-mouth jar.

    Add Garlic to a Glass Jar
    Add Garlic to a Glass Jar

    Cover the garlic with unchlorinated water.

    Set a piece of parchment paper on top of the water to hold the garlic under the water.

    If you’re making a batch of sauerkraut at the same time, you could use a cabbage leaf instead of parchment paper.

    Top Garlic with Water + Parchment Paper
    Top Garlic with Water + Parchment Paper

    Set the garlic aside for two to three weeks.

    As it ferments, check on the garlic daily to make sure none of the cloves have popped above the water and parchment paper.

    Ferment for 2 - 3 Weeks
    Ferment for 2 – 3 Weeks

    Troubleshooting Blue + Green Garlic

    Sometimes garlic turns blue or green while fermenting.

    The color change happens because of an enzyme reaction inside the garlic. Blue or green garlic is totally safe to eat, it just looks weird.

    Fresh garlic is less likely to change color compared to old garlic, so if you’re worried, stick with the freshest garlic you can find.

    When I’ve fermented garlic, usually one or two cloves in the whole batch have turned blue or green.

    Storing the Fermented Garlic

    After fermenting, I like to scoop the garlic into smaller jars. Top the jars with the garlic brine (the water from the jar) and store the jars in the fridge.

    When you’re ready to use garlic, simply use a spoon to scoop it out of the jar!

    lacto fermented garlic in jars

    This recipe is based on a garlic recipe in the book Fermented Vegetables by Christopher + Kristen Shockey.

    lacto fermented garlic in jars
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Fermented Garlic

    This easy fermented garlic is made with just two ingredients, whole garlic cloves and water. Lacto-fermented garlic can be used instead of raw garlic in your favorite recipes.
    Author: Sarah Trenalone
    Prep Time30 mins
    Cook Time0 mins
    Fermenting Time (Minimum):14 d
    Total Time14 d 30 mins
    Course: Condiment
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 20 people (2 clove servings)
    Calories: 8kcal
    Freezer Friendly?

    No

    Will It Keep?

    6 Months

    Prevent your screen from going dark

    Equipment

    • Large Glass Jar (2 quarts recommended)
    • Air Lock Fermenting Lids (recommended, not required)
    • Parchment paper

    Ingredients

    • 4 heads garlic Or as much garlic as you're willing to peel
    • unchlorinated water

    Instructions

    • Peel all the garlic cloves. Break apart the head by pushing down on it with the side of a large chef's knife. Gently press on the cloves to loosen the peel, and then use your fingers to peel off the papery skin.
      Try not to break or crack the cloves. Ideally they'll all be intact. (If a few crack, it's okay.)
      Peel the Garlic Cloves
    • Place the garlic cloves in a clean glass jar.
      I usually use a half gallon jar. Smaller jars are fine, depending on how much garlic you use. The jar should be big enough to allow plenty of head space above the garlic.
      Add Garlic to a Glass Jar
    • Completely cover the garlic with unchlorinated water. The water should be an inch or two above the garlic, but there should still be a 2"-4" space in between the water and the top of the jar.
      Place parchment paper on top of the garlic to keep it from floating above the water.
      Use an airlock fermenting lid (to contain the smell). Alternatively, cover the jar with a paper towel or tea towel, and secure with a rubber band.
      Do not seal the jar with a lid (such as a canning lid). The garlic needs airflow.
      Top Garlic with Water + Parchment Paper
    • Store the jar out of direct sunlight for 2-3 weeks. Check on the garlic daily to make sure it's staying below the parchment paper. If any garlic pops up above the paper, push it down.
      After fermenting, move the garlic to smaller jars and top with the fermenting brine. Use within 6 months for the best flavor.
      Ferment for 2 - 3 Weeks

    Notes

    Yields approx. 40 fermented cloves if using 4 heads of garlic.  Amount will change depending on how many heads of garlic are used.
    Troubleshooting:
    Blue or green garlic:  This is caused by an enzyme reaction in the garlic.  The garlic is safe to eat.  This is more likely to happen with old garlic.
    The fermenting problems below are usually caused by trying to ferment in temperatures that are too warm for the fermentation process.  Try to keep your jars in a room that’s between 55 and 75 degrees Fahrenheit.
    Surface growth:  If you see anything “scummy” starting to grow on your garlic while it’s fermenting, scoop off the surface growth.  If it smells fine, it is fine.  
    Over-Fermenting: If your garlic develops an awful smell (like rotting garbage), toss it out.  If it smells a little funky, it’s probably fine.  
    Mold Growth: If you’re having problems with mold growing on the garlic or in the brine (not simply white scum on the top), toss out the garlic.  Next time, make sure your garlic is fermenting in a room that’s not above 75 degrees, and is in a place with good airflow. 

    Nutrition

    Calories: 8kcal | Carbohydrates: 2g (1%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 22mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1IU | Vitamin C: 2mg (2%) | Calcium: 10mg (1%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Nico McLane

      June 22, 2021 at 12:21 pm

      5 stars
      This came out awesome! You are not kidding about the stink! I re-read the article to try and figure out how to know when it’s done, since you say let it ferment 2-3 weeks… today is the 2 week mark and it tastes yummy, but i was going to let it go a few more days, out of curiosity.
      Do you have any tips on how to know when to go into the fridge?

      As a food geek, I can’t help but wonder… how the fermentation affects the Alliinase in garlic… Alliinase facilitates the transformation of alliin to allicin. Alliinase is inactive when exposed to acid and heat, therefore it will not work after cooking or entering an acidic environment such as the stomach or vinegar preparations typically, but… I will try to find out for cure – if you beat me to it more power to you 😉
      thanks!

      Reply
      • Sarah Trenalone

        June 22, 2021 at 5:03 pm

        I’m so happy that you like it!!
        I normally stick it in the fridge once the smell dies down a little bit, which is usually somewhere around the 2-3 week mark for me. But if it tastes good, you could put it in the fridge now!

        As for the alliinase, I’m not sure! My guess is that the alliinase is what’s causing the strong garlic smell, so the fermented garlic probably doesn’t have as much active as raw garlic. But that’s just a guess, so if you find anything else out about it let me know! I’m curious 😀

        Hope that helps!

        Reply
    2. Kari Hayes

      November 06, 2022 at 6:28 pm

      just wondering if this is safe without using salt to kill bacteria? Also, how is it considered “lacto fermented” if there’s no whey culture added?

      Reply
      • Alisha Trenalone

        November 07, 2022 at 2:00 pm

        Hi Kari, whey culture isn’t needed for lacto fermentation, it’s just an additive that can help speed things up. For more info on lacto fermenting (including safety tips) I recommend the book “Wild Fermentation” by Sandor Katz. Hope this helps!

        -Alisha at Champagne Tastes

        Reply

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