My grandmother was an invaluable source of wisdom and traditional knowledge. Of the many skills she has passed on to me over the years, the art of making fermented garlic is one that has had the most impact on my life. This simple and ancient technique has found its permanent place in my kitchen, and it has saved me many times.
Garlic has always been considered a superfood thanks to its medicinal properties. It is rich in antioxidants, vitamins, minerals and sulfur compounds that have many health benefits. However, fermented garlic offers even more impressive benefits, including improved nutrient bioavailability and a unique flavor.
Ingredients
Unpeeled garlic cloves
Sea salt
Non-chlorinated water
A clean glass jar with a tight-fitting lid
Instructions
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