How to make black garlic or fermented garlic? There are two methods of making fermented garlic! The first fermented garlic recipe uses salt brine to ferment garlic cloves, and the second recipe uses low heat to ferment whole garlic cloves turning them into black garlic. Both are extremely beneficial for our bodies!
Fermented garlic is also known as “black garlic”. Black garlic is made of fresh garlic that has been fermented.
Fermented Garlic Benefits
Fermented garlic has many health benefits:
- Antidiabetic (source: webmd)
Black (fermented) garlic has also other benefits:
- Fermented garlic has more antioxidants compared to raw garlic. The antioxidants reduce inflammation and have neuroprotective, anticancer, and anti-thrombogenic activities. (source)
- Aged black garlic extract can reduce the growth of colon cancer cells (2014 study).
- Black garlic and raw garlic protect heart health and minimize damage to the heart (2018 study).
- Black garlic is great for brain health. It can improve memory, decrease inflammation in the brain, and protects against oxidative stress (animal study).
- Fermented garlic stabilizes blood sugar and may prevent diabetes complications (animal study).
- Fermented garlic stimulates immunity and may aid in the treatment of allergies or infections. (2012 study)
Fermented Garlic Recipe #1:
How to make Fermented Garlic in salty brine
How to make fermented garlic:
Fill a quart mason jar with peeled garlic cloves.
Cover cloves with salt brine. Use 1 tablespoon of salt per 4 cups of water to make salt brine.
Put on a fermenting lid and place on the kitchen counter.
Shake jar, then burp it a couple of times a day for a week.
Ferment for at least 30 days for best results.
Put in the refrigerator if desired.
Sometimes, the garlic may turn blue or purple. It does not change the flavor or its benefits in any way. This is normal and safe to eat.
Fermented Garlic Recipe #2:
How to make Black Garlic
How to make black garlic:
1. Throw a few heads of garlic into a slow cooker or rice cooker.
2. Plug it in and set it to the “keep warm” function (140 – 170 F).
3. Wait 3-4 weeks to allow black garlic to form.
4. When ready, store in the refrigerator for up to a month. It can also be stored at room temperature but won’t keep its flavor and aroma for so long.
If you don’t want to wait 3-4 weeks for the black garlic to be ready, you can purchase it online as well.
How to Eat Fermented Garlic
There are many ways to eat fermented garlic:
Chew on cloves.
Make Garlic Paste by blending with oil, salt, and lemon.
Add the cloves or juice to any dish.
Use it in other ferments, like fermented salsa.
Make a Salad Dressing. Blend 2 tablespoon of lemon juice or Apple cider vinegar, 1/3 cup of oil, 1/2 tsp salt, 1/2 tsp oregano, 1/2 tsp basil, and 2 cloves.
Garlic Butter – blend 1/2 cup of butter, 3 cloves, salt, and pepper.
Garlic Pesto – blend 2 cups of fresh basil leaves, 3/4 cup of grated parmesan, 3/4 cup of oil, 2 tablespoon of pine nuts, and 6 cloves.
Add to any dips, spreads, cheeses like guacamole, hummus, kefir cheese, etc.
Risks and Side effects: Go Slow!
Garlic is generally safe for consumption, however, there are some potential side effects. Garlic can irritate the gastrointestinal tract when consumed too much.
Fermented garlic may cause some detoxification effects like runny nose, skin problems, or others. It can be really hard on us if we kill off too much too quickly. That’s why go slow and steady, little by little.
More recipes like this:
Recipe courtesy of The Natural Health Library
It’s not a fermented product. Black garlic is a slow caramelization.