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Garlic added to any dish adds a strong, pungent flavor, especially when raw. But sometimes that heat is a bit too much. Lacto-fermenting is one way to enjoy garlic with all the enzymes and nutrients intact (raw) but without all the heat.
Lacto-fermenting garlic mellows it to a cross between raw and roasted garlic. And because it is simply brined whole cloves it is easy to do. The most work you’ll be doing is peeling the garlic.
To peel the garlic you have a few options:
Once you’ve peeled the garlic it’s as simple as mixing all the ingredients and culturing.
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