Fermented Whole Garlic Cloves

Whole garlic cloves fermented in a simple salt brine transform into something remarkable — the sharp raw heat mellows, the flavor deepens and rounds, and you end up with pickled garlic that is addictive and genuinely probiotic. Eat them whole, chop them into dishes, or blend into dressings.

What You Need

• 2 heads of garlic, cloves separated and peeled
• 1 tbsp non-iodized salt per 2 cups filtered water
• Fresh thyme or rosemary (optional)
• ½ tsp black peppercorns

Method

1. Peel all garlic cloves. Lightly score the tip of each clove with a knife — helps brine penetrate.
2. Make brine: dissolve salt in filtered water.
3. Pack garlic tightly into a clean pint jar with herbs and peppercorns.
4. Pour brine over garlic to completely submerge. Weigh down with a small jar.
5. Cover loosely. Ferment at room temperature for 2–4 weeks — the longer it goes, the more mellow it becomes.
6. Taste from day 7. Seal and refrigerate when the flavor is where you want it.

Tips & Notes

• Fresh fermented garlic may turn blue-green in the first week — completely safe. It's a reaction with sulfur compounds in an acidic environment.
• Keeps refrigerated for 6+ months. Gets better over time.

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