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  • Fermented Garlic Cloves

    Garlic is bursting with flavor! It adds warmth and depth to any and every dish. Garlic has been used for centuries not only for it's exquisite taste, but actually for it's medicinal properties! By fermenting garlic, you enhance these properties. Why not try adding fermented garlic into your daily routine and take a hold of some of it's benefits to your health?

    3 of Garlic's Medicinal Benefits


    What an amazing super food! Imagine what fermenting this power house of an herb could do for your health and your culinary dishes!


    Basic Fermented Garlic

    About as easy as any ferment gets, let's take a look at how to ferment garlic cloves!


    Garlic Cloves (as many as you desire to ferment

    Fermentools Himalayan Powdered Salt

    Filtered Water


    (1) Peel your garlic and place them into your desired size jar leaving at least an inch from the top.

    (2) Measure out the proper amount of salt according to the Fermentools Himalayan Powdered Salt package and place into the jar with the garlic. Cover the garlic with non-chlorinated water. I usually place a lid on the jar and give it a good shake to dissolve the salt.

    (3) Place your Fermentools Airlock system on top of your jar and allow your garlic to ferment for 3-4 week before transferring them into the fridge.

    That's Really It!

    Depending on how much garlic you're fermenting, you may want to consider adding a 6-pack or 12-pack of Fermentool's Fermenting Kits to your tool belt.


    How To Use Your Fermented Garlic

    • Include some garlic and herb butter to spread on sourdough bread or to fry up your morning eggs
    • Take a clove or two as a daily supplement
    • Add some to your home crafted salad dressings, sauces, or dips
    • Diced up fermented garlic is a fantastic garnish for soups or stir fries
    • After your garlic is fermented, place some cloves with some herbs in oil and set it aside for a few weeks and enjoy some infused dipping oil

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  • Preserving the Harvest for Winter

    Cooler weather has settled in. Lost under inches of snow is our once vibrant and flourishing gardens. The plentiful harvest of crisp carrots and juicy tomatoes is behind you... or is it?!? Have you ever considered preserving as a long-storage option for the winter months?

    Fermenting used to be the only means of preserving the harvest for the winter months. This art of food preservation not only protects the integrity of the literal "fruits of your labor", but actually increases their nutritional content and bestows a life-extending elixir to your produce so you can enjoy your garden all-year 'round!

    Fermented produce can often last for several months if stored in a refrigerator. My family invested in a second fridge so we can store our dozens of half gallon mason jars full of fermented goodies from kraut and kimchi to salsa and carrots, preserving them for recurring enjoyment.

    Ferments have also traditionally been stored without refrigeration in a properly ventilated root cellar! No refrigeration required! Preserving options are truly endless.

    How many months can ferments be preserved?

    Depending on who you ask, you will get a variety of answers! Here is a time-tested, scientific way to measure if your preserving methods have succeeded in long-term storage of those pickles and carrots that have your mouth watering: look, smell and taste.

    If your produce and brine still looks white and foggy with no visible layers of mold, smells sour and sweet, and tastes tangy and delicious... then enjoy!

    My family has forgotten about a ferment in the back of our fridge for almost an entire year! We cracked it open and finished it off! Delicious!

    Read this article for more on How long ferments last:

    Our favorite ferments we've been preserving to munch on through the winter months:

    • Cabbage Kraut : So easy to grow, even easier to ferment and tastes better the longer it is stored, kraut is an absolute staple in our home and favored by everyone of all ages
    • Carrots: Carrots all seem to mature and need picking at the same time, don't they? A quick scrub and brine results in crunchy sweetness that brings an overwhelming memory of the hot summer days during the frigid, long winter nights.
    • Pickles: Really, when are pickles NOT appropriate??
    • Beets: There's just something about this deep red vegetable that breaths depth and richness in the fall and winter months. Even though it may come out of cold storage, it brings a whole lot of tangy warmth to any winter soup or stew.


    Inspired? Start planning next year's garden with winter in mind and Preserve the Harvest for Farm Fresh Produce ALL YEAR LONG!


    Here are some other preserving ideas to get those wheels turning!

    Fermented Pumpkin

    Beet and Cabbage Sauerkraut

    Fermented Cranberries

    ~ Cassie Deputie

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  • Healthy, Fermented Lunchbox Treats

    Fermentools is serious about feeding families healthy food. Whether at home or away, you have peace of mind knowing that your loved ones have something they like, and is good for them, at every meal—especially when at school. Take a look at these ideas and see if your kids won't just love them.
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  • Amazing Fermented Giardiniera

    Giardiniera is an Italian pickled relish. You may see it on the salad bar from time to time, although restaurants usually have a vinegar-based version. This fermented giardiniera recipe will use the power of salt to preserve and pickle these foods instead of vinegar.
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  • Delicious Lacto-Fermented Pumpkin

    Lacto-fermented pumpkin is a great way to celebrate fall, and yields a firm but delicious addition to any meal. For this recipe, we used a sugar pumpkin, which is known as the best baking pumpkin out there. You can also substitute any winter squash or gourd in this great recipe.
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  • Lacto-fermented Fermented Beets

    My son just gave me a bag of beets from his garden and I wanted to try fermenting some. But a quick scan of the internet turned up nothing for fermenting plain ol' beets. I could find beet salad, beets pickled with vinegar, or those with all manner of herbs and seasonings added. I think Chris was reading my mind when she submitted this post. Thanks, Chris.
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  • How to Make Fermented Coleslaw

    Coleslaw is one of our family's favorite foods. We cannot eat pulled pork bbq without it. I cannot wait to try Kristi's version of fermented coleslaw. Who knew we could make one of our favorite foods even healthier.
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  • How to Make Fermented Grape Leaves

    The great thing about fermenting foods is that it opens you up to a wide array of foods that you probably wouldn't try otherwise. In this post, Sarah makes something that sounds much unlike food to me, sound appetizing. Read on and see what you think.
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  • What is Kahm Yeast & Is it safe?

    As a newbie fermenter, I came across kahm yeast and promptly threw everything out. I wish I knew then what I know now. If you are wondering if your ferment is safe, read on as Colleen explains what kahm yeast is and what it mean
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  • Fermented Coleslaw

    When living, my widowed mother frequently invited my family over for cake. She wanted a piece, but couldn't eat an entire cake before it went bad. Such is a plight of the single cook. But Sarah has conquered that issue with this recipe—a small batch fermented coleslaw variation, just enough for one.
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The information on this website is not intended to replace professional medical diagnosis, treatment or advice. Health claims on this website do not warranty, guarantee, or predict the outcome for others. Fermentools strongly recommends readers consult a trusted healthcare professional for any medical condition. All information and links to other resources are posted in good faith. We cannot guarantee the accuracy or validity of any information shared from other publications. Fermentools accepts no responsibility or liability whatsoever for the use or misuse of the information contained on this website.