Garlic is one of the most frequently used vegetables around the world. We add it to our food and meals because of its pungent flavor and aroma. While not everyone is a fan of garlic, it surely has a long list of medicinal benefits. The vegetable has been used in remedies and meals for centuries. Its use can be traced back to ancient Egyptian and Roman times. Consuming it often is great for our health, effectively lowering the risk of several serious diseases and conditions.

Garlic is part of the same group of veggies such as onions, shallots, and leeks. It comes packed in a garlic bulb, with each separate part known as a clove. Garlic’s health benefits lie in the sulfur compounds and the vast mineral and vitamin riches. Some of the compounds you can find in garlic include:

  • Vitamins A, B, and C
  • Calcium
  • Magnesium
  • Zinc
  • Phosphorus
  • Selenium
  • Sulfur
  • Iron
  • Potassium
  • Manganese
  • Saponins

That’s just a fraction of its potent nutrient content. Studies have shown that garlic is beneficial against stroke, cardiovascular diseases, and many other health problems. It has antibiotic, antibacterial, and antiviral properties, making it a great answer to seasonal colds and viral infections.

All those benefits can be had by eating garlic raw. However, garlic is even more powerful in its fermented form.

Health Benefits of Fermented Garlic

The nutritional content of fermented garlic is even better than consuming the vegetable raw. The process of fermentation boosts the bioavailability of allicin, garlic’s key compound. As a result, its health benefits are far more pronounced, making it a great natural remedy for our health.

Fermented garlic can be consumed to treat viral infections and diseases or to prevent them. It’s your best natural option for seasonal colds and a great line of defense against numerous infections. Fermented garlic is easily prepared at home. You don’t need to be a top-level chef to ferment it and enjoy its potent health benefits.

How to Make Fermented Garlic


  • 5-6 garlic heads
  • 1 tablespoon or ACV or brine (sea salt and water)
  • Fresh or dried herbs of your choice


Peel the garlic cloves carefully – make sure they stay intact. Put the clean garlic cloves in a jar and add the brine or ACV and the herbs. Close it tight and put it in an area with room temperature for at least 2 weeks.

The more you keep the garlic closed in that jar, the more powerful it’ll become. However, make sure to open the jar every week or so at least once to release the pressure and gasses trapped in it. When ready, you can put the glass jar in a dark and cold place to stop the fermentation.

Eat fermented garlic raw to get its health benefits in full. You can also add it to soups, stews, salads, or dips for a nice fermented flavor.

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