The Healthiest Lacto Fermented Garlic Recipe

Fermenting garlic is easy with the healthiest lacto fermented garlic recipe. You only need five ingredients and 4 weeks of fermentation to get all the benefits of fermented garlic. Use this fermented garlic in any recipe that calls for garlic.

Prep: 30 minutes
Total Time: 672 hours 30 minutes

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Ingredients

350 grams garlic, peeled
50 grams fresh cabbage leaves
300 grams water
150 grams vinegar or sauerkraut brine
25 grams sea salt

Instructions

See recipe notes before you begin!
Lightly crush each garlic clove with the flat side of a chopping knife to make it easier to peel. Peel each clove and set it aside. Let the garlic cloves rest for 10 minutes (this will ensure allicin benefits and flavor)
In a clean mason jar, add the fresh cabbage leaves.
Add the garlic, water, sea salt, and vinegar/brine to your mason jar.
Place a lid on the jar and shake it until the salt is dissolved.
Open up the jar, rinse off the lid, and place a fermentation weight in the jar to keep all of the garlic submerged. Place the clean mason jar lid on the jar and secure it in place.
Ferment for 4 weeks at room temperature. Set the jar in a glass dish to prevent messes. For the first few days, loosen the lid every 24 hours to burp the jar and let the gas out. It’s also a good idea to check the lid for debris from the bubbles, and rinse it off if necessary.
After 4 weeks of fermentation, remove the fermentation weight. It’s ideal to check to ensure the pH is right around 4 (it should always be below 4.5). Then move to refrigerated storage.

Notes

No, vinegar does not kill the fermentation microbes. Any raw vinegar or brine from finished fermented vegetables will work in this recipe
Garlic is a more difficult ferment because of the plant’s natural microbiome. The addition of vinegar or sauerkraut brine acts as a starter culture and helps maintain a safe pH.
This recipe is sized to fit a 32-ounce mason jar.
To make this with roasted garlic: Preheat your oven to 450° F. Add the peeled garlic to a parchment paper-lined pan. *DO NOT USE ANY OIL*. Dry Roast the garlic in the oven for 10 minutes, gently toss the garlic with a spatula, then roast for another 10 minutes. Use after roasted weight in the recipe.
I updated and simplified this recipe in November 2025. Email me if you need the old recipe.

Find it online: https://cultured.guru/blog/the-healthiest-lacto-fermented-garlic-recipe