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Fermented Garlic

Course: Side Dish
Servings: 1 Quart Jar
Author: Forrest Green Farm



  • FGF garlic cloves, peeled
  • 4 tbsp sea salt or Kosher salt
  • 4 cups water (filtered water or well water - make sure it does not contain chlorine)


  • Place your peeled garlic cloves in a glass canning jar. Fill the jar up to 3/4 full with the peeled garlic. 
  • Mix a ratio of 1 Tablespoon of Sea Salt or Kosher Salt to 1 cup of water. Stir until the salt dissolves into the water.
  • Make enough brine to cover the peeled garlic and fill the jar leaving a 1/2 inch air gap at the top of the glass jar for rising and bubbling of liquid that happens during fermentation.
    It is important to keep your garlic submerged in the salt water at all times or it may spoil. Fortunately, garlic cloves usually sink. If you have trouble keeping the garlic under the water, you will need to weight it down with a Nourished Essential Fermenting Weight.
  • Cover glass jar with a Nourished Essential Easy Fermenter Lid and let ferment for 1-4 weeks (until desired intensity of flavor)
  • Then remove the fermenting lid and weight (if used) and replace with a canning jar lid and refrigerate. It will continue to slowly ferment in the refrigerator, but very slowly. The taste does get a little stronger though as time goes on. 
    Also, the brine and the garlic darken (slightly orangish brown) over time. The flavors deepen and become more intense and it is fine to use! Fermented garlic stored in the refrigerator will last up to two years.