Fermented Garlic, Y’all!


“Eat leeks in March and garlic in May, then the rest of the year, your doctor can play.” (An old Welsh saying)

Did you know that Greek midwives would hang garlic in birthing rooms to keep evil spirits at bay? Also, did you know that garlic was given to Egyptian slaves who were building the pyramids because garlic was believed to increase strength and endurance and prevent illness? Source


Garlic has been used throughout the ages to treat health a variety of health conditions, boost the immune system, detox heavy metals in the body, and even ward off evil spirits and vampires. 

It’s pretty awesome, right?! It’s also smelly and has a really strong taste. I use garlic in most meals I prepare. Any time I feel the slightest hint of an illness, I increase my garlic intake. It’s not the most pleasant remedy–aka garlic breath, but I just brush my teeth after eating it.

Eating raw garlic feels like a punch to the face, so here’s my perfect solution: Raw Pickled Garlic!

It’s great. It’s less intense. And it’s worth making. Let me tell you why.

1. Once you pickle the garlic, you have peeled, ready-to-use garlic at your disposal.

2. It tastes amazing! Raw garlic is too strong, but cooking helps. If you saute it immediately after chopping though, you lose some of the health benefits. Well, this is the solution! The fermentation cuts down the “raw garlic taste” and still lets you have all the health benefits. Plus, the herbs infuse deliciousness that you can taste.

3. You get probiotics. Wow. It’s an all-in-one deal. Loads of health benefits AND probiotics because of the fermentation. I’m losing my mind.

So what are you waiting for? Pickle some garlic today!

Pickled Garlic

garlic thesproutingseed.com


  • 12-16 organic garlic heads
  • 2 teaspoons dried oregano or basil
  • 1 teaspoon black peppercorns
  • 4 teaspoons sea salt
  • quart-sized, wide-mouth mason jar
  • filtered water 


Remove the papery skins covering the garlic cloves. Place cloves in a clean mason jar. Mix oregano, peppercorns and salt with 3/4 cup of water and pour over garlic cloves. If there is not enough water to cover the cloves, add more water. There should be at least 1 inch between the top of the water line and the top of the jar. Put on the lid and make sure it is on there tight. Wrap the sides of the jar with a dish towel to block any light. Allow the garlic to sit in a warm place in your kitchen for about seven days, then transfer to the fridge. The garlic can stay good for up to a year!

Note: If you don’t feel like peeling tons of garlic, check out this way to do it in 10 seconds!

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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