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Garlic is a powerful anti-fungal, anti-bacterial and anti-parasitic agent. It is the ideal food for enhanced immunity and improved detoxification. Our body’s number one detoxification antioxidant, glutathione, uses garlic as its precursor, so garlic is the ultimate addition to any healing regime. Some people find garlic difficult to digest and are weighed down by the intense detox it induces. By fermenting the garlic cloves, you are taking some of the digestion work away from your body and making the garlic’s therapeutic properties more bioavailable to your body.

INGREDIENTS

METHOD

  1. Preheat the oven to 90°C and pop garlic heads, skin and all, on a baking tray. Bake for 1 hour. This will help the cloves pop out of their skins more easily, saving you lots of time in the peeling department.
  2. Cool the cloves down and peel back the skin.
  3. Place the cloves into a 1 L preserving jar, along with the ¼ cup kefir, the oregano and enough filtered water to fill the jar ¾ to the top.
  4. Use the cabbage leaves to hold down the garlic cloves under the brine line so the garlic doesn't go mouldy.
  5. Seal the jar and leave on the kitchen countertop for three days to ferment. You now have fermented garlic that you can eat whole or add to dishes such as salads and guacamole. 

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