I’ve heard rumors that even occasional garlic consumption inhibits Alpha brain waves, which is why it’s banned (along with onions, which do the same) at monasteries and by those seeking deep meditative states. But garlic offers so many benefits, especially raw,  that I cannot imagine giving it up! It boosts the immune system and is a potent anti-inflammatory and an anti-microbial in a league of its own, working also on molds and yeasts as well as bacteria and viruses. It can be even more effective than antibiotics in some cases, being so biochemically complex that it is no match for bacteria, even MRSA! 

When garlic is chopped or crushed, and you leave it at least 5 minutes, allicin and a slew of other medicinal sulfur compounds are formed (which are unfortunately inactivated by any sort of cooking or heat). so, it’s always a great idea to let your garlic sit for at least 5 minutes or longer once it’s chopped or crushed to release these invaluable compounds!

If you ferment this crushed garlic, you get massively increased polyphenols as well as high doses of SOD (Superoxide Dismutase) which is a SUPERB antioxidant that scavenges free radicals in the body. The fermented paste is mild tasting so is easy to add to any dish, but I find it to be sort of a pain to make. Instead, I ferment the cloves WHOLE which is what you see above. You don’t get all the benefits of the well-known allicin compounds, but that you get still packs a massive punch against flus and other viruses, cancer, and more, so it’s a great pantry staple to have around in gloomy winter months when germs abound and you want an arsenal at the ready to fight them off.

Fermented whole cloves are awesome, mild, crunchy, and really easy to eat a lot of. I highly recommend making a batch as you won’t know until you try them yourself! So next time you see whole peeled cloves for sale, get some and get fermenting! This is one of the easiest fermenting recipes out there.

HOW TO MAKE FERMENTED GARLIC CLOVES

• Put cloves in a mason jar and add water to cover by an inch or so.
• Add some sea salt, and shake to dissolve. You want enough salt to that the liquid is salty and tasty as it is.
• Cover the jar with a lid and let it sit at room temperature for 4-7 days or longer, loosening the lid and checking it every day. It might start to bubble and fizz. Start tasting on day 4 or so. You decide when it’s ready! When I find mine mild enough to happily crunch on a few cloves, I put it in the fridge where it will keep for a few months.

Consume a few cloves each day. Don’t forget that the liquid is also infused with all the garlicky goodness, so add to dressings or just take spoonfuls of that as tasty medicine too.