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Garlic better fermented?

Answered on August 19, 2014
Created March 24, 2012 at 5:53 PM

Garlic is supposed to be a natural remedy for many things. I have seen this garlic extract for sale that has been aged/fermented for 20 months. Since then, I have wondered if aging or fermenting garlic would enhance its benefits.

When I buy garlic, whether I keep it in the fridge or not, it often goes moldy pretty fast, although I remember seeing garlic "decorating" Italian restaurants, hanging on their own natural strings, and supposedly they would still be good after a long time.

Does anyone know how garlic was traditionally prepared? Or any recipes that would make garlic's properties optimal?

I assume garlic is paleo, even though I can't find information about when it started being consumed.

PS: while typing this, I've realized the spell checker doesn't recognize the word paleo. Shouldn't "paleo" have been added to the dictionary already? ;)

D4d83e7981ca572aaaa19fc620bb54f1

(467)

on March 27, 2012
at 07:55 PM

The one I saw is fermented, I think. I'm thinking of trying the supplement. Freezing raw garlic is a good idea. I'm used to freezing small portions of chopped ginger, so I could mix the garlic in and use them together. Thanks Amanda :)

D4d83e7981ca572aaaa19fc620bb54f1

(467)

on March 27, 2012
at 07:50 PM

"One interesting use is in the making of black garlic chocolate." Oh my, so much still to try. :) Thanks tony!

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2 Answers

1
59e818af2184847f09c8a63a45adcdbb

on March 27, 2012
at 03:28 PM

Black garlic is fermented...ive not tried it, it was ~40USD for 6 of them where i saw it in Singapore! http://en.wikipedia.org/wiki/Black_garlic_(food)

D4d83e7981ca572aaaa19fc620bb54f1

(467)

on March 27, 2012
at 07:50 PM

"One interesting use is in the making of black garlic chocolate." Oh my, so much still to try. :) Thanks tony!

1
4b5be253ac1981c690689cab7e4bf06d

(3043)

on March 27, 2012
at 04:57 AM

There is fermented garlic' and aged garlic. There are studies showing the effectiveness of 20 month aged garlic, which you often see in the "garlic pills" you can buy. There are recipes online to make some, but it doesn't sound tasty.

You can also make lacto fermented garlic with garlic, salt, and water. There is also "black garlic" for sale, which is fermented differently, and delicious.

But, if you just want to save your garlic cloves longer, you can freeze them. Spread them on a sheet so they freeze individually, then keep in a container. I let mine thaw for 5-10 minutes before mincing them for cooking.

D4d83e7981ca572aaaa19fc620bb54f1

(467)

on March 27, 2012
at 07:55 PM

The one I saw is fermented, I think. I'm thinking of trying the supplement. Freezing raw garlic is a good idea. I'm used to freezing small portions of chopped ginger, so I could mix the garlic in and use them together. Thanks Amanda :)

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