If you are a garlic lover and/or have any trouble digesting raw garlic, you must try this recipe!
Here’s another recipe from from my pre-Gerson, forgot-to-post collection! Fermented garlic. Sounds weird, doesn’t it? Well theres a few very good reasons to give this a go.
1. You can eat this raw – it has all of that delicious garlic flavour without the sharp bite of regular raw garlic – kind of like roasted garlic. Little garlic snacks!
2. It has all of that probiotic goodness from the fermentation process.
3. It is easily digested for anyone who has problems with raw garlic.
And I promise, lacto-fermentation is not nearly as complicated or scary as it sounds. It’s the same thing we do when we make sauerkraut. Read the rest of this post »