Once you have tasted aged fermented garlic, you’ll understand why people patiently wait at least 2 months before cracking open a jar. It’s well worth it. Fermenting garlic may seem contradictory: preserving an antimicrobial-rich food using methods dependent on microbes. Wouldn’t antimicrobial compounds in garlic disturb the balance of lactic acid bacteria responsible for fermentation? […]
Fermented garlic
