Fermented Garlic Can Help Eliminate Most Bacteria, Virus, Fungi And Other Harmful Microorganisms

Fermented Garlic Can Help Eliminate Most Bacteria, Virus, Fungi And Other Harmful Microorganisms

Did you know that the nutritional value of lacto-fermented garlic is far higher than that of fresh garlic? Research has indicated that the fermentation process greatly increases its bioavailability and medicinal qualities. Fermented foods, like garlic, contain nutrients that are much easier for the body to absorb and digest.



  • One study found that fermenting the garlic increased antioxidant properties by up to 13 times compared to the control garlic.
  • Studies also show that fermented garlic contains high levels of hydrogen peroxide created during fermentation. Hydrogen peroxide is able to destroy harmful bacteria, viruses and fungi. As a result, fermented garlic is one of nature’s most powerful antibiotics.
  • In 2004, the Journal of Agricultural and Food Chemistry published a study wherein it was discovered that garlic that was “pickled” with a brine fermentation process has more nutrients than raw garlic.
  • The fermentation process significantly increases the levels of most amino acids and other nutrients such as riboflavin (Vitamin B2), alpha-tocopherol (Vitamin E), glutamic acid and arginine.




  • 3 heads garlic
  • Filtered water
  • Kosher salt (or ​another non-iodized salt)



  1. Peel as many cloves as it takes to fill the jar. Put the cloves of garlic into a mason jar, leaving an inch-and-a-half of space at the top.
  2. Create a salt brine by dissolving the salt in the water. Use ½ teaspoon of sea salt for each cup of filtered water.
  3. Add the brine to the jar to cover the cloves.
  4. Put the lid on the jar loosely and set it on your kitchen counter.
  5. Open the jar once a day to release the pressure created by fermentation.
  6. It might take a few days to a week for fermentation to begin. You can tell when you see tiny bubbles in the brine. The brine will also start to take on a nice golden-brown color.
  7. Leave on the counter for several days. You have several choices at this point – you could allow fermentation to continue for even up to a month or more.
  8.  When you decide that it is done, screw the lid on firmly and put it in the fridge to store.


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