Lacto-Fermented Garlic: The Easiest Way to Preserve Your Garden Harvest

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Fermented garlic might be the easiest way to start experimenting with fermented foods, especially if you already cook with garlic. This lacto-fermentation method uses just three ingredients, peeled garlic cloves, water, and salt, to give you tangy, mellow cloves that are ready to eat and easy to keep stocked in your fridge. Once you try it, you may find yourself reaching for a jar of fermented garlic instead of the jarred kind every time a recipe calls for it.

Ingredients

• Peeled garlic cloves, enough to fill a quart jar (about 485g)
• 2 cups filtered water
• 14g fine sea salt (weigh for accuracy; volume varies by salt type)

The ratio that matters here is 3% salt by weight. Weigh your water in grams, multiply that number by 0.03, and that is how much salt to add, no matter what size jar you are using.

Equipment You Will Need

• Ball Regular Mouth Mason Jars 32 oz, 12 Pack: the quart size jar this recipe is built around.
• Baja Gold Mineral Sea Salt: a fine sea salt with no additives, ideal for fermenting. Any additive-free fine or kosher flake sea salt works just as well, this batch actually used a kosher flake sea salt from Sam’s Club.
• Masontops Pickle Pebble Glass Fermenting Weights (regular mouth): keeps every clove fully submerged under the brine.
• Masontops Pickle Pipes Airlock Fermentation Lids: lets fermentation gas escape without you having to burp the jar by hand.
• Maxracy Silicone Garlic Peeler: makes peeling a big batch of cloves fast and mess free.
• OXO Good Grips 11-Pound Digital Kitchen Food Scale: for weighing your garlic, water, and salt accurately.

How to Make Lacto Fermented Garlic

Step 1 – Start With Fresh Garlic

Start with fresh, firm garlic bulbs from your harvest.

Step 2 – Peel The Cloves

A silicone peeler tube makes this fast, just add a few cloves, roll, and the skins slip right off.

Step 3 – Weigh Your Peeled Cloves

Weigh out enough peeled cloves to fill your jar. This batch weighed in at 485 grams.

Step 4 – Make Your Brine

Measure 2 cups of water, then weigh in 14 grams of salt and stir until it dissolves. This works out to a 3% salt brine by weight, a solid ratio for fermenting garlic safely. This is the actual amount of brine a quart jar of packed garlic needs, it is fine to mix up a little extra for insurance, just do not count on using all of it. If you are using a different size jar, weigh your water first, then multiply that number by 0.03 to figure out how many grams of salt to add.

Step 5 – Pack The Jar And Pour The Brine

Pack the peeled cloves into a clean quart jar, then pour the brine over them, keeping the cloves fully covered. Run a spatula around the inside of the jar to release air bubbles.

Step 6 – Add Your Weight And Lid

Add a fermentation weight to keep the cloves submerged, then add your lid.

Step 7 – Burp The Jar Daily

If you do not have a fermentation lid, open the lid on your jar once a day to release pressure, then twist it back on. This batch actually started under a plain flip-top lid, the kind with a small colored tab in the center, before the fermentation lid arrived. That tab is a built in safety valve, if the gas pressure builds up faster than expected, it can pop open on its own and vent the jar before the pressure has a chance to crack the glass.

If you do have a fermentation lid, your lid will allow those gasses to escape and you will not need to burp your jar as it will release naturally.

A safety note either way: do not seal this jar under a fully airtight lid, like a two piece canning lid, with no way for gas to escape. Fermentation produces real pressure, and a jar with nowhere for that gas to go can build up enough force to break the glass. Use a fermentation lid, or burp a regular lid by hand every day, one or the other, but always give the gas somewhere to go.

Step 8 – Store In A Dark Spot

Since you need to burp your jar every day, or at least keep an eye on its progress, this is one of those situations where tucking your jar into a dark corner of your pantry might not be the best idea, you can forget all about it back there. This is why I suggest you simply place the jar on your counter and drape a kitchen towel over it for this crucial two weeks. I did this for my lacto-fermented garlic and honey fermented garlic at the same time, and it worked out perfectly. Watch for steady bubbling over the next two weeks.

Step 9 – Ferment For About 14 Days

Once gas activity slows down, move the jar to the fridge and store it submerged in the brine. Fermentation does not stop the moment it hits the fridge, it just slows down dramatically, so the flavor will keep mellowing gradually over time.

What to Expect: Day by Day

Fermentation is not a quiet, uneventful process, and if you do not know what is normal, it is easy to think something has gone wrong when it has not. Here is what to expect over the 14 days, and after.

Days 1 to 3

This is the most active stretch. Expect a lot of gas and steady bubbling in the brine. If you do not have a fermentation lid or a lid with a pressure release built in, do not skip burping, open the lid once or twice a day to let the gas out, then reseal it. This is also when the garlic smell is at its strongest, especially in the seconds right after you open the jar to burp it. That smell fades, it does not mean anything is wrong.

Day 2: At this point the brine should still look clear and the cloves white. You are mainly watching for steady bubbling, your sign that fermentation has started.

Days 4 to 7

The pressure and bubbling start to calm down. You will notice less resistance when you open the jar to burp it, and the smell during burping is noticeably less intense than the first few days. Keep burping daily if you are not using a fermentation lid, activity has slowed, not stopped.

Day 4: You may start to notice the brine getting a little cloudy. That is completely normal at this stage.

Day 6: You may start to notice the first hint of blue or green on a clove. Nothing has gone wrong, this is just part of the process.

Week 2 (Days 8 to 14)

Bubbling continues to taper off through the second week. Two things tend to happen here that catch people off guard, and both are normal. First, the brine itself may turn cloudy. That cloudiness is from the same lactic acid bacteria doing the actual fermenting, it is a sign the process is working, not a sign to throw the batch out. Second, some cloves may start turning blue or green. Do not toss the jar over either of these.

Day 8: You may notice more blue or green garlic along with more cloudiness in the brine. See the Why the Cloves Turn Blue or Green section below for why this happens and why it is okay.

Day 10: You may notice fewer bubbles than before, that is normal and expected. If you are still seeing a lot of bubbles at this point, that is fine too, the temperature of your house, the age of your garlic, and the type of garlic can all affect how long fermentation takes.

Day 12: Your garlic should not be filling the jar as tightly as it did when you first packed it. That means it has broken down and fermentation is working. As long as you are not seeing mold, fuzziness, or any strange smells, you are almost done.

Why the Cloves Turn Blue or Green

This color change is a harmless reaction between sulfur compounds in the garlic and the acid building up as it ferments, sometimes intensified by trace copper. Garlic that has not been fully cured or dried, which describes a lot of freshly harvested homegrown garlic, has more of the compounds that drive this reaction, so home fermenters see it more often than you might expect from store-bought garlic. Once a clove turns blue or green, it stays that way, it will not shift back to golden as fermentation continues. It is still safe to eat, and it does not carry over into the flavor in any noticeable way.

Day 14 and the Fridge

Once gas activity has mostly stopped, the ferment is done and it is time to move the jar to the fridge. Fermentation does not shut off the moment it goes in, it just slows way down, so the flavor keeps mellowing gradually the longer the jar sits.

Tips / Pro Tips

• Since you need to burp your jar every day, or at least keep an eye on its progress, this is one of those situations where tucking your jar into a dark corner of your pantry might not be the best idea, you can forget all about it back there. This is why I suggest you simply place the jar on your counter and drape a kitchen towel over it for this crucial two weeks.
• Choose your gas release method up front: a fermentation lid, or a lid you burp by hand daily. Never leave a fermenting jar sealed under a fully airtight lid with no way for gas to escape.
• Use a clean fork to remove the garlic. Once your fermented garlic is in the fridge, always pull cloves out with a clean fork or utensil rather than your fingers. It keeps the brine cleaner and extends how long the batch stays good.
• Do not skip the fermentation weight. It is a small, inexpensive tool, but it is what keeps every clove safely submerged under the brine.
• Expect a strong smell during burping the first week. This is completely normal for fermented garlic and mellows out considerably as fermentation continues.
• Do not panic over cloudy brine or color changes. Both are normal signs of an active ferment, not signs of spoilage. True spoilage looks like fuzzy mold or smells rotten, not just cloudy or colorful.

FAQ

Why did some of my garlic cloves turn blue or green?

This is a common, harmless reaction between the sulfur compounds in garlic and the acid that builds up as it ferments, sometimes intensified by trace copper. Garlic that has not been fully cured or dried, which is common with fresh homegrown garlic, has more of the compounds that drive this reaction, so it shows up more in home ferments than in store-bought garlic. It does not mean your batch failed, the color will not shift back to golden, and it does not affect the flavor in any noticeable way. Blue or green garlic is safe to eat.

Why is my brine cloudy?

Cloudy brine is a normal sign of active fermentation, it is caused by the same lactic acid bacteria doing the work of fermenting your garlic. It is not a sign of spoilage. Real spoilage looks like fuzzy mold or smells rotten, not just cloudy.

What happens if I do not burp my jar?

Fermentation produces real gas pressure. If the jar is sealed under a fully airtight lid with no way for that gas to escape, pressure can build up enough to break the glass. Always ferment under either a fermentation lid or a regular lid that you burp by hand daily, never a tightly sealed lid with no venting at all.

How do I know when my fermented garlic is ready?

Watch the gas activity. In the first week or so you will see steady bubbling and, if you are using a burping lid, regular pressure buildup. Around the two week mark, that activity slows down noticeably, which is your sign the ferment is done. This batch took right about 14 days.

Do I have to use a fermentation weight?

Yes, or at least it is strongly recommended. The weight keeps the garlic cloves fully submerged under the brine, which is what keeps mold from forming on any cloves exposed to air. A glass fermentation weight sized for your jar’s mouth does the job.

Can I use a wide mouth jar instead of a regular mouth jar?

Either works. A wide mouth jar can be a little easier to load with whole cloves and fit a weight into, but a regular mouth jar, like the one used for this recipe, works just fine too.

Why does my kitchen smell so strong the first week?

That is completely normal. Fermenting garlic releases a lot of sulfur compounds early on, so the smell is at its strongest in the first several days. It mellows out considerably as the ferment continues.

Why should I stop using jarred, pre-minced garlic once I have this on hand?

Jarred garlic usually contains preservatives and citric acid to keep it shelf stable, and it loses a lot of flavor complexity along the way. Fermented garlic gives you real cloves with a tangy, mellow flavor, plus the gut health benefits that come from a live-cultured food, all without the additives.

How do I use fermented garlic in cooking?

Use it exactly like you would fresh garlic. Mince or chop the cloves and add them to sautes, dressings, marinades, or anything else that calls for garlic. Since it is already peeled, it saves you a step every time you cook.

Can I save the brine after the garlic is gone?

Yes. The leftover brine is tangy and full of garlic flavor, and it works well whisked into salad dressings or added to marinades. Just keep it refrigerated like you would the garlic itself.

How do I scale this brine for a different jar size?

This recipe uses roughly a 3% salt brine by weight. Weigh however much water you need to cover your garlic, then multiply that number by 0.03 to get the right amount of salt in grams. For example, 500 grams of water needs about 15 grams of salt.

How to Store

Room Temperature

Fermented garlic needs about 14 days at room temperature to actively ferment, kept out of direct sunlight (a towel draped over the jar works well for this). Once fermentation slows down, it should not stay at room temperature, move it to the fridge.

Refrigerator

Once fermentation is complete, store the jar in the fridge, submerged in its brine, with the lid on. It will keep for several months, and the flavor continues to mellow slowly the longer it sits. Fermentation does not stop once it is in the fridge, it just slows down dramatically, so it will keep for several months and the flavor continues to mellow slowly the longer it sits.

Freezer

Freezing is not recommended for fermented garlic. Freezing can break down the texture of the cloves and can kill off some of the beneficial live cultures that make fermented foods worth making in the first place. The fridge is the right long-term home for this batch.

Final Thoughts

Once you try this fermented garlic, you may never go back to the jarred stuff. If you are looking for another simple way to use up extra produce before it goes to waste, my easy homemade applesauce is just as beginner friendly and needs no canning at all. And if this project has you curious about using food and herbs for your health, take a look at preserving herbs from your garden or what mullein leaf benefits can do for you. If you are looking for more ways to preserve garlic, check out my Fermented Garlic Honey post for a delicious way to support your immune system this winter.