Lacto-Fermented Garlic

Recipe from Aurélie Canzoneri, certified naturopath and content creator.

BENEFITS

Lacto-fermented garlic is neither raw nor cooked, and is eaten in the same way as fresh garlic. Fermentation makes garlic easier to digest and lacto-fermented garlic does not give you bad breath.

Generally speaking, lacto-fermented products are rich in probiotics, which helps to strengthen the intestinal flora. They are easier to digest and lacto-fermentation increases their nutritional value compared with the same raw foods.

Regarding fermented garlic:

I've been fermenting my garlic for a few months now and thanks to this process, garlic tastes better, doesn't sting, doesn't give you bad breath and is even much more effective as an anti-bacterial to boost the immune system! Fermentation also increases the amount of antioxidants in garlic.

According to several studies, it increases the number of white blood cells capable of eliminating viruses and bacteria, and therefore our own resistance to colds, sinusitis, bronchitis, herpes, candida and flu.

Ingredients and Equipment: