Fermented Garlic Can Help Eliminate Most Bacteria, Fungi, And Other Harmful Microorganisms

Fermented Garlic Can Help Eliminate Most Bacteria, Fungi, And Other Harmful Microorganisms

Fermented garlic is a delicious way to take advantage of this small vegetable’s healing properties. While garlic’s antiviral, antimicrobial, and antifungal properties are well known, fermentation helps boost the health effects and benefits of this pungent plant. There are a variety of ways fermented garlic can be used, and making your own batch at home is relatively simple. By adding just one or two cloves to your diet daily, you can increase your resistance to many common ailments.
How Fermented Garlic Heals

Garlic is a member of the Allium family, including a variety of onions. Across cultures and throughout history, its beneficial properties have been noted and used. From the ancient Egyptians to Renaissance-era Europeans, garlic preparations were used to treat infections, aid digestion, and promote overall good health. Modern medicine has proven that garlic’s principal compound, allicin, can lower cholesterol, aid in weight loss, reduce or prevent cancerous tumors, detoxify the liver, and act as a powerful antifungal and antibacterial in the body. (1)

Although raw and cooked garlic retains the plant’s health benefits, fermentation takes it to the next level. Fermenting is an ancient way of preserving food. By converting sugar and starch into alcohols or acids, microorganisms create a natural preservative state and also promotes the growth of probiotics. These friendly bacteria are great for the gut and promote overall health. It also makes the preserved food easy to digest. Fermented garlic can be absorbed by the body much easier, boosting its effectiveness. A scientific study showed that anti-oxidative activity by garlic in the body increased 7- to 10-fold when fermented. (2, 3)

Fermented garlic also has a high level of hydrogen peroxide. This is created during the fermentation process and can destroy most types of bacteria, viruses, and fungi. (4)
Make Your Own Fermented Garlic

While the idea of making fermented garlic might seem complicated, it’s a fairly easy process. You’ll need a glass jar of any size (depending on how much you want to make), a few simple ingredients, and time. Although a month is enough to fully ferment your garlic, two months will provide the mellowest flavors. You can use the fermented garlic in any recipe that calls for fresh, though heating will kill the probiotics. Try making fresh salsa, bruschetta, or salad dressings to take advantage of the full range of benefits. (5)
Ingredients:

    Filtered water

1.     Kosher salt or pink Himalayan salt (or any other salt that’s non-iodized)
2.     3 heads of garlic
3.     Herbs like oregano or thyme (if desired)

Directions:

1.     Peel the skins off enough cloves to fill your jar to 3/4 full.
2.     Using the salt and filtered water, make the brine. You’ll need enough to cover the cloves in the jar, using 1/2 tsp salt per 1 cup water. You can also add herbs or spices to enhance the flavor of your fermented garlic.
3.     Add the brine to the jar and fill to cover the cloves. Leaving the top 1/4 of the jar empty will allow activity from fermentation to bubble up without leaking out of the jar.
4.     Make sure the garlic cloves stayed submerged in the brine. Put the lid on loosely and set on the kitchen counter.
5.     Open the jar once a day to alleviate the pressure that builds as the fermentation goes on. There will be a very pungent garlic smell, and you’ll begin to notice small fermentation bubbles after about the first week.
6.     Let the garlic ferment for 1-2 months. The brine will begin to turn a golden brown, and the flavors will mellow. When your garlic is ready, store in the fridge with the lid screwed on tight.