Fermented garlic is a bit milder compared to raw garlic. It’s has a superb, tangy, soft taste. It is easy to prepare but packed with beneficial vitamins and nutrients.
Most of these benefits can be attain by eating 1-2 cloves daily. Fermenting garlic enhances its nutritional value, making it easier for your body to digest and assimilate enzymes, nutrients and vitamins.
- Contains anti-viral and anti-fungal properties
- Lowers bad LDL cholesterol
- Lowers high blood pressure
- Prevents certain form of cancer
- Reduces risk for stroke and heart attack
Fermented Garlic Recipe:
12 heads raw garlic
2 tablespoons sea salt or Himalayan salt
Herbs like basil, oregano, or cilantro (optional)
1. Peel the garlic.
2. Put the garlic cloves in the jar.
3. Add water, salt and any herbs of you choice.
4. Ferment the garlic for 3-4 weeks in room temperature.
5. Store in a cool place.
Note: The taste will improve continuously in storage. Fermented garlic can also be enjoyed as a side dish with almost any food.
Fermented Garlic Enhances Benefits
Fermented garlic contains greater nutritional value compared to fresh garlic. Research has shown that fermentation of garlic raises its bio-availability and health promoting properties and . Fermentation makes it easier for the body to digest and assimilate all those potent nutrients.
When compared with fresh garlic, the antioxidant activities of fermented garlic became much higher.
Research also revealed that fermented garlic contains high levels of very potent substances like hydrogen peroxide that is created during fermentation. Hydrogen peroxide, which is also produced in your body, is known to eliminate most virus, bacteria, harmful microorganisms and fungi.
Fresh garlic contains amino acids and sugars that can be consumed by beneficial bacteria. During fermentation this bacteria produce lactic acid. This lactic acid creates the tangy, fresh, sour taste of fermented foods, which is desirable for your digestive tract, because it promotes many body functions.