FERMENTED GARLIC - Ordinary Garlic Becomes Extraordinary! Easy Recipe

Lacto Fermented Garlic turns ordinary garlic into extraordinary garlic in both flavor & health benefits! This fermented garlic recipe provides a variety of options such as using fresh herbs, dried spices or plain (garlic straight up)! Beginner friendly instructions that take you through the process from day 0 to week 3, step by step.
================
⭐BRINE MEASUREMENT CORRECTION:
(Metric) 15g salt to 500ml water
OR
(US Imperial) 3/4 tbsp salt to 2 cups water
➡️WRITTEN RECIPE:
cleanfoodliving.net/fermented...
🫖BUY ME A CUP OF TEA!
www.buymeacoffee.com/cleanfoo...
➡️WEBSITE: www.CleanFoodLiving.net
================
➡️SHOP FOR THIS RECIPE:
• Glass Fermenting Weights (lead free & heavy): amzn.to/3JjT2mK
• Regular Jar Lids (non-corrosive plastic): amzn.to/3SwrQWe
• Sophico Fermenting Lids (4-pack): amzn.to/3vTgrXG
• PH Testers: cleanfoodliving.net/product-c...
• Pure Salt Good For Fermenting: amzn.to/3H51Fzg
➡️SHOP ALL MY FAVORITE FERMENTING GEAR:
cleanfoodliving.net/product-c...
================
➡️ MENTIONED VIDEOS:
⭐DIY Fermentation Weight Ideas:
• DIY FERMENTATION WEIGH...
⭐Fermentation Lids Comparison & Results:
• BEST FERMENTATION LIDS...
⭐ 4 Point Fermentation Checklist:
•Video - • FERMENTATION CHECKLIST...
•Printable Guide - cleanfoodliving.net/fermentat...
⭐ The 5 Safeguards of Vegetable Fermentation:
• 5 SAFEGUARDS OF VEGETA...
⭐ Fermented Hummus:
• PROBIOTIC FERMENTED HU...
⭐ All Fermentation Recipes Playlist:
bit.ly/3wBju3O
=============================
➡️ CHAPTERS:
00:00 Intro
00:19 Ingredients
00:49 Salt
01:06 Make The Brine
01:23 Equipment Prep
01:31 Instructions
04:42 Fermentation Period
05:03 Fermentation Events
06:13 Blue-Green Garlic
06:46 Ending the Fermentation
===============
NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links.There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving KZbin Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

[@bazhughes5625]

The very first time I fermented something, I will never forget. Cabbage, onion, spring onion, carrot, habaneros, black pepper, mustard seed. Fermented at around 20c for a month. When I arrived back from holiday, I went to taste it and my mind was blown away! It was instantly my favourite food from that day onward.

[@nanaphyl5142]

I made a honey with ginger, tumeric, a little black pepper, cinnamon sticks, cloves and echinacea. I also made Fire Cider and put oregano and thyme.

[@tavenchristensen3157]

THANKYOU so much for the great information ‼️ - I’m fairly new to fermenting… SMH 😔 Please brothers & sisters, don’t wait as long as I did. (I actually new better. I turned 66 in Dec. And now my body is crying out to be healthy again.) ▫️ The earlier you start, the longer your body will stay stronger. Just think how great it will be to do the work of a 30 year old, when your 65!! ) I’ve seen it with my own eyes. “Even older than that.” ▫️ Blessings 🕊 Thanks again 💕

[@davidadausuel4537]

Did you mean “new” as in something new, or “knew” as in gaining a new awareness of something?

[@junespaintbrush]

You forgot to mention that after a week the fermenting garlic will smell FANTASTIC! Like the best Italian food ever!

[@elysiumcore]

This lady's voice is soothing 😍

[@jancoley9051]

First time here. Her delivery is so admirable, plus her instructions are so detailed and precise. I must subscribe so i can learn more from her valuable teachings in such a nice humble manner with class. So refreshing. Well bred obviously. Love.

[@CleanFoodLiving]

Thank you & I'm so glad my style suits your way of learning!

[@mags2763]

I tried your sauerkraut and wow so much better than the store bought ones I used for years. Will definitely give this a try. Fan from South Africa

[@CassieUmali]

Exactly what i was looking for! Hardly anyone is posting or sharing fermenting garlic with salt brine usually the shortcut with vinegar. New subscriber here from the Philippines, been watching a few of your fermentation videos the past week and was like oh it's really worth it to subscribe to this channel today. I super appreciate how informative and simple they are. As i'm finally starting my fermentation journey, that i've been preparing for and buying gadgets for almost a year now. I just finished my raw juice fast just to supercharge my holistic health & spirit. Also it's so helpful that this is the first time I haver ever bought any YT creator a cup of tea, definitely worth it just to show my gratitude to what you share regularly and expertise you've garnered over the years. You've got a great niche. Maraming salamat 🙏

[@CleanFoodLiving]

Wow, thank you so much! And I'm so happy for you and your health journey!🥰

[@courtneycullen6289]

Ooh. I grow shallots with my onions. Those would be nice too. I LOVE fermented garlic and it also stories nicely in olive oil once its finished fermenting.

[@cynthiafernando7584]

One minute into your share , I knew it’s okay to subscribe and like. Great explanation.

[@WskyGrl73]

I always keep a garlic honey ferment on the counter. It's DELISH!

[@StephsSeedsandSuch]

Another great video! I’ve already done your garlic fermented in honey recipe (with the kombucha added) from a while ago… and I have a jar of fermented garlic scapes in the fridge too! There’s no such thing as too much garlic 🧄! Steph - Australia

[@steveburke7675]

This lady is so cute I'm sure if she told me to ferment a car tire I'd give it a go.

[@mistymeaner1753]

😄😄😄❤️

[@marshaperry5178]

Thank you! A great resource.

[@r.g8649]

I like garlic 🧄 & onions 🧅 and fermenting and pickling, thank you… I will try this 😊👍🏼

[@user-ud2pd9ot9x]

Just started some this morning! Thank-you for the video!

[@ericargento4429]

I’m only halfway through this video first of yours that I have seen. I like your clear, direct, precise instructions, and your manner and persona. I’m excited to start trying some of your fermentation techniques I have subscribed will watch your other videos. Thank you very much.

[@jancoley9051]

Agree. Her kind demeanor was so refreshing. You put in words everything I was thinking.

[@davidscottboring940]

I have garlic planted in my fall garden, and elephant garlic on order to plant in spring. Excited to try this!!!

[@nolimit1152]

Fantastic , appreciate your effort to producing this video. Thank you from Australia

[@mags2763]

Thanks you're a great teacher

[@brandonopara7778]

Absolutely love this channel

[@Whistlewalk]

My goodness that looks good. I have garlic growing in my garden.

[@12thsonofisrael]

Thank you 🕊

[@mikek4024]

I've tired many of your recipes and all have turned out fantastic. Just made your Kimchi recipe and the hurry up and wait ensues. I'll definitely add this to my 'next' list. BTW cauliflower is my fav so far. Thanks for sharing your expertise!

[@CleanFoodLiving]

How great! L💙ve the white kimchi, yum!

[@cherylbaker6113]

Thank you for sharing this, I have learned so much and you have encouraged me to try

[@cppc7308]

Thanks for all your videos. I started my home vinager and now l give to my coworkers and they love it thanks ❤

[@JohannaVeerenhuis]

Thank you so much, once again! 🤗 The salsa and apple vinager are solid staples in this house now, and I’ll definitely try this too! 😋

[@ligiasommers]

Thank you , I will try soon 🙏🏻

[@ladyspellbreaker1313]

Thank you 🧄

[@user-xp5qx8wg9x]

Your instruction is excellent, nice and detailed. Thank you.

[@happyone4833]

Love this💜and thx for the research on the PH reader✨I just got the glass one🎉

[@Gruin]

"The Finest Kind" ~♡~ Thanks

[@canvids1]

Thanks kind lady as I eat fresh garlic almost every day and so enjoy fermented as well.

[@larryschuitema7493]

Nicely done thankyou

[@dafdar53]

Wonderful video. Thank you!

[@kelleyleblanc5025]

Wow!!! My garden is starting to be at the point I can start preserving its harvest, I did a bit of fermenting last year and want to ferment more of it this year. I came over to your channel because I trust the advice, procedures and recipes and you have a video for everything I need!! Thank you again for making such informational videos :)

[@CleanFoodLiving]

Wonderful!

[@isagoldfield7393]

I learned so much from your videos, thank you so much!! You explained everything so well, you’re such a great teacher⭐️⭐️♥️⭐️⭐️

[@isagoldfield7393]

Hi! I fermented asparagus & onions four months ago & it’s been in my cold basement the whole time, it looks & smells ok, wondering if I should toss it or is it still safe to eat?? Thank You!🌸🌷🌼

[@sweelim5473]

Thanks for a very well thought, thoroughly and concisely presented video. A truly perfect lecture on a topic for learners.

[@Flippokid]

Very nice guide. It's so helpful to know what can occur and that it is or isn't a problem.

[@GT_Racer347]

Definitely need to try this next! I pickled onions last week and I love it!

[@ferdinandabellaneda7820]

Thank you very much

[@BigPeter1313]

Lacto-fermented pickles bring me back to my youth when we would go to the grocery store and there was always a deli pickle barrel near the deli and we would grab pickle right out of there. I have been making my own for 20 years now with fresh picklers and dill from the garden. Great channel!! Subscribed!!

[@karlkutac1800]

Excellent video!

[@tufaila5028]

Thank you From Nepal

[@thoward8918]

I was so glad when you confirmed the blue color was not mold. I fermented a second batch of both regular garlic and honey fermented garlic. The next batch I make, I am going to try with Italian seasonings.🤗

[@thoward8918]

@WilliamsSmith-wr7no what favor is this?

[@Ghosthawk332nd]

I wanted to give you a very large heart felt thank you. I made your fermented garlic about a month ago. I included onion slices and some carrot sticks. Although I did not much care for the flavor of either of them. When it was done I removed both, saved and stored the garlic in a smaller screw top plastic container. Well about a week ago I opened a new container of Onion chip dip, and thought of the garlic. I ran one big clove of it through a garlic press into the dip. Then added some granulated garlic. Much to my surpise, the flavor was awesome. Even more to my surprise the pro-botics straighted out long term chronic tummy problems I've struggled with for 20 years. Starting with too much stomachA acid production, and moving into alternating waves of explosive diarrhea and constipation. For 2 weeks now all has been smooth sailing. In total I ended up with 4 cloves of fermented garlic in my onion chip dip, and a substantial amount of granulated garlic. And the more I ate, and the longer I ate it, the better things were. I have just put 2 cloves of fermented garlic ( and granulated, enough to singe your hair off) into a fresh container of onion chip dip. It is "Aging" in the fridge, I'll be into this afternoon. God BLESS you! And a Bthousand thanks. Bill in Fargo ND

[@CleanFoodLiving]

That's Amazing Bill!🤩

[@olgalimpin]

Aloha beautiful soul sistah.💕🎚️

[@fionn5305]

Thanks!

[@CleanFoodLiving]

Thank you very much!😊

[@user-mv4kn7wu6m]

I have done fermented garlic for sometime. Last year I got a load of garlic. I pealed it all and had a huge mason jar and did the ferment there. Now in the refer when ever I want garlic for something I reach my had in the jar and it is sometimes green, all good. Since then found a better way to peel garlic.

[@drrahilakurdi5943]

Very nice ❤

[@CristinaHurdicas-fj6wj]

Multumesc mult

[@sweelim5473]

Thanks

[@CleanFoodLiving]

Thank you very much!

[@kenken6550]

Love this! Have you ever fermented rice? Or potatoes?

[@lindajacobsen1599]

I love your videos and have followed several of them. Today, I realized I have never heard you caution viewers about using chlorinated water. Should you mention that in one or two of your videos?

[@SeekingBeautifulDesign]

Thanks for the video. 1. Did you choose to release this video now because your garlic from last season is starting to sprout? 2. If garlic fermentation is slow to start, how do you contrast your recommended onion vs a bit of unpasteurized sauerkraut (or other lactoferment)?

[@CleanFoodLiving]

No contrast in opinion. Adding another lacto ferment like sauerkraut (or even non fermented cabbage pieces will jumpstart the garlic or any other slow-to go vegetable like cauliflower).👍😊

[@loveme6067]

☕🍰for your video😘

[@louiseswart1315]

Would the probe of a gardening pH meter be suitable for measuring the brine?

[@user-gn1pl1lp3u]

I am guessing that you could also WB can them, for storage?

[@dbmnfinity1]

Thank you very much. I am still learning how to ferment. And I have a batch of green beans with garlic and the garlic did turn blue? I thought that was a bad thing. And I was about to throw everything away

[@moktaralibd91]

Hi! I already done subscribe of your channel. I want to know how much present salt give should of fermented foods, such as Sauarkraut, kimchi, vit kavas etc..

[@marysangria]

Onions contain sucrose, which feeds the yeast and therefore ferments faster. Onions can be replaced with a quarter teaspoon of sugar. P.S. This is the second time KZbin has recommended your video to me and the second time I’ve seen warnings about salt. I have never seen salt with impurities in Russia... Well, except for iodized salt. Why do your manufacturers add soda and other unnecessary impurities to salt?

[@jimreeves9446]

In the US additives to salt prevent clumping/caking when exposed to humidity. Not all salt sold in the here has these addtional ingredients but many do. Processed foods in the US are reqired to have an ingredients list which is usually in fine print some where on the back of the packaging. The ingredients list "should" allow you to pick a product that is 100% salt.

[@marysangria]

@@jimreeves9446 Thanks for the answer.

[@user-ig9yk5ew5r]

thanks alot for your great explaning. can i but an air lock like what we do with wine ?

[@CleanFoodLiving]

Yes you can 👍😊

[@micstica]

13 days in, might have lost a couple of those days cause its been cool. Tried a piece of the garlic today, it was like trying to swallow fire. Im going to give this another week and try again. Was is normal to taste so hot. Did a test with ph strip, nice orande colour. I did find the brine was a little shallow an did add about 3 tbsp atpuns day8.

[@CleanFoodLiving]

Hello, I spoke of this in the video. 1-2 out of 10 batches the garlic will turn up in heat rather than mellow. Still safe to eat, you did nothing wrong. Longer fermentation will not mellow it, once it turns fire, it stays fire.

[@ellec2983]

Thank you for this knowledge. Does anyone know if it is okay to use pink Himalayan type salt?

[@CleanFoodLiving]

Yes, ok so long as no anticaking agents are in it.

[@sarahatwood1044]

So I absolutely love the fermented onions I was able to make, thank you!! I started the garlic two days later however, March 3rd, and it has been actively bubbling for at least two weeks. Isn't it supposed to get past bubbling and sit at least a few days before I see if the fermentation is done?

[@CleanFoodLiving]

It has to do with what microbes are present. So long as the ph reads below 4.5, it's ok.

[@Francina214]

Do you know the nutritional differences in fermented garlic in brine vs honey.

[@loveme6067]

There are different types of ginger and garlic ..buy only those with stronger smell..a bit expensive but has strong flavour and fragrant while frying..even neighbours can gets the strong smell ..its delicious too..for curries and stew..soup..etc

[@nschuyler2]

I fermented all three minus the chili flakes (Rosemary, Dill and Traditional) using onion in all three. I didn’t see the brine correction until just now and used 15g to 250ml. The rosemary was the only one that had a safe pH level @3.99. The other two are at 4.55 and 4.6 so I guess it’s better to toss those two. Not sure why two wouldn’t drop and one did 🤷🏼‍♀️

[@CleanFoodLiving]

I have some garlic batches do that sometimes as well. If you make again, add more onion, that will help.👍

[@sputnik1744]

Garlic: The Stinking Magic Herb is a good book to learn about the benefits of garlic.

[@SilverLady61]

Do you have a recipe for fermented eggs?

[@dorislee3717]

Can you add kombucha or vinegar to make sure it is acidic?

[@BigPeter1313]

Is it possible to use sachet for herbs so that we can avoid floaters?

[@CleanFoodLiving]

Sure you can try that👍😊

[@deborahlittke2261]

I did a batch of garlic a while back and it is now in the fridge. Is it too late to add some rosemary?

[@CleanFoodLiving]

Nope, go ahead😊

[@lonbluster]

you forgot putting links at the end you are pointing 👉 with no reference

[@CleanFoodLiving]

They only show on a laptop or desktop... that's why i put the written links additionally in the video description.👍

[@off-gridsimplyhappyrodriguez]

I have a question 😅 Is it possible to eat too much garlic? I hope not,but I've been told I eat too much raw garlic 😢 Thank you so much for the video ❤❤❤ A garlic lover in Georgia 😊

[@mariesonoma]

Eat more garlic❣️

[@lxmzhg]

Nothing in excess in good.

[@Eyes0penNoFear]

According to a NIH study, eating 1 gram of garlic per kilogram of body weight caused liver damage after 21 days. So if you weigh 100 kilograms and eat 100 grams of garlic every day, you're possibly causing damage to your liver.

[@StevieWonders2020]

Thanks for your great recipes; [the only one that turned out almost inedible is the onion ferment---it is definitely fermented perfectly, but the onions are SO tough that the only way I can use them is to make a puree/sauce in Cuisinart.] Do you have a recipe for fermenting ginger---would love that! Also I have searched and searched for your recipe for Cranberry/Fruit Holiday ferment....seems to have disappeared????????? Thanks

[@CleanFoodLiving]

kzbin.info/www/bejne/q4bZmJWlm7tliZI 😊

[@kimberlyearly8918]

My husband loves eating raw garlic with his eggs. Does this taste anything like pickles? He hates pickles but I wonder if he would like this. I planted 180 garlic in my garden last fall! I hope it does well!🤞🤞

[@nelaelle8345]

Instead of peper flakes, can i use ginger ? Amazing videos you make btw, im a new subscriber and definitely here to stay. 💚

[@CleanFoodLiving]

Sure can!

[@artmakersworlds]

Oh how cool! I never considered fermenting garlic. I've been growing my own garlic which is great, but I get pretty tiny cloves. THIS might be a perfect solution. One question though, I always cut off the root ends which I find tough and just a little gross. Looks like you don't. Please explain.

[@CleanFoodLiving]

Because it simply doesn't matter one way or the other. It's a preference thing. If you want the end cut off, do so👍😊

[@Thisisit120]

I just found you today, I must say I find you very informative. But I had a question do you or could you show how to infuse oil with garlic. I know to people that’s probably reading this it sounds easy to stick garlic in oil but from what I understand it can be poisonous I believe. Can you please settle this Burning question? And thank you for your videos and the time and effort you put into them. New subscriber.

[@lit22006]

how to make fermented garlic with vinegar?

[@mabeldelrey7741]

What if i don't have a refrigerator ma'am? How can i preserve it longer? Thanks in advance😊

[@kelleyleblanc5025]

Would you be able to do the same ratio and procedure with the onion for garlic scapes?

[@CleanFoodLiving]

Yes... and perhaps add a little more onions👍

[@Ded-Ede]

Do you ever do fermentation without salt brine and just use a fermentation starter from grapes or any other fruits or vegetable started with some sugar and water?

[@CleanFoodLiving]

No because that will not create a lacto fermentation. This video explains more on the function of salt with a vegetable, lacto-fermentation: kzbin.info/www/bejne/moWrnJVoi7yEqpo

[@EricJ2244]

I noticed I had some salt sitting at the bottom of the jar. Is that normal?

[@jayan9950]

Hi, Can i use the water salt ratio in ither vegetables?

[@CleanFoodLiving]

yes you can😊

[@alinachka7761]

Is it supposed to taste bitter and sour?

[@stuck64]

Is it possible and effective to re-use a brine that I just finished eating all the contents ?

[@CleanFoodLiving]

Yes you can do that👍

[@tocampogav]

Can we use dry herbs for the fermentation?

[@CleanFoodLiving]

yes👍

[@MrZebub]

Hello. Recently came across your videos and I have a question: do you think putting whatever you want to ferment in a cheesecloth, tying it up and brining it in a glass bowl would work?

[@CleanFoodLiving]

Possibly that could work... but weight down the cheesecloth & it contents so it's fully beneath the brine because it will float up as the fermentation progresses. If it gets exposed to oxygen above the brine surface, then mold and other pathogenic problems can arise.

[@MrZebub]

@@CleanFoodLiving of course, as well as covering the bowl with stretch foil (with holes poked in it, naturally) to prevent any dust etc from getting in. Thank you for the response and for your educational videos.

[@CleanFoodLiving]

@@MrZebub 👍😊

[@user-uz8sn1qv8y]

does the garlic and onion soften during this process? i am limited to a soft food diet.....could i cook the cloves to soften and then ferment?

[@dianadeejarvis7074]

It's my understanding that food has to be raw to ferment. Cooking kills the bacteria needed for fermentation.

[@lifeiseverything9]

Please l didn't know that you can ferment garlic, l have alot of garlic cloves in my freezer can I deforst them and ferment them

[@CleanFoodLiving]

Fresh only... Can't be fermented after freezing or cooking.

[@isabelisabel6670]

do you drain the fermented water or leave it with the garlic?

[@CleanFoodLiving]

Never drain, always leave the brine.👍

[@fromjavatohaskell909]

1:18 - as I understand this recipe recommends 6% brine - 15 gramms of salt per 250 ml of water. Other places recommend to use 2-3 %. What might be the advantage of using 6% brine for the fermentation of garlic?

[@CleanFoodLiving]

Theres a typo in the video with the corection in the description (and the written recipe is correct) (Metric) 15g salt to 500ml water OR (US Imperial) 3/4 tbsp salt to 2 cups water🙂

[@mirta9441]

Does fermented garlic keeps its nutrients as.good as fresh?

[@thoward8918]

From her previous videos every ferment has increased the nutritional value of the vegetables

[@CleanFoodLiving]

correct😊

[@uneangel1]

Thanks! I just made my first jar of fermented garlic. Looking forward to seeing the results. Thank you and God bless you for your priceless fermenting videos. I have learned so much watching your videos. 🤩

[@CleanFoodLiving]

Thank you so much! God bless you too!

[@rebeccawalker1738]

Can red onions be fermented?

[@CleanFoodLiving]

Yes! kzbin.info/www/bejne/poO0q6ipm86lgJo

[@breezein-breezeout]

We leave to ferment at "room temperature"... could you please specify? I live in a tropical place, where room temperature averages 32 grades Centigrade. Is fermenting in these conditions dangerous or unsafe? Thanks for sharing your knowledge.

[@qwertydelegator5513]

Room temperature is 20 degrees Celsius in science

[@paulroche4186]

About how many medium size garlic bulbs are need for a pint jar?

[@CleanFoodLiving]

A heaping cup

[@paulroche4186]

Thank you!

[@rdn15]

What if I don't use the fermentation weight?

[@CleanFoodLiving]

The weight is crucial. Watch my video on why (@3:18): kzbin.info/www/bejne/moWrnJVoi7yEqpo