Lacto-Fermented Garlic

Dissolve the non-iodized salt completely in the filtered water at room temperature, stirring until no crystals remain. The target is a 2% brine by weight — 20 g of salt per 1 liter of water. Always use non-iodized salt: iodine is an antimicrobial agent added to table salt specifically to kill bacteria, including the beneficial Lactobacillus you are cultivating.

Sterilize a wide-mouth 500 ml jar with boiling water and drain upside down. Pack the peeled garlic cloves tightly into the jar, tucking the bay leaves and peppercorns throughout. Do not crush or bruise the cloves — intact cloves ferment more slowly and evenly, developing a more complex flavor. Leave 3 cm of headspace above the garlic.

Pour the prepared salt brine over the packed garlic until all cloves are completely submerged and the brine reaches to within 2 cm of the rim. If garlic cloves float, place a small fermentation weight or a ziplock bag filled with extra brine over the top to keep them submerged. All garlic must remain below the brine line throughout fermentation.

Cap the jar loosely (so CO2 can escape) or fit with an airlock. Store at room temperature (18–22°C) out of direct sunlight. For the first week, "burp" the jar daily by briefly opening the lid to release pressure. You will notice bubbles at 3–5 days — this is active Lactobacillus fermentation. Taste weekly from week 2. Ferment 2–4 weeks to your desired tang level.

Once the flavor has reached your desired level of tanginess, seal the jar tightly and refrigerate. Cold temperature dramatically slows Lactobacillus activity, effectively pausing fermentation. The garlic keeps refrigerated for up to 6 months and continues to mellow and deepen slowly. Serve whole, sliced, or blended. Use the fermentation brine as a probiotic-rich condiment.