Pickled Garlic Vs Fermented Garlic | A Complete Guide

Fermentation not only alters the flavor of garlic but also changes the availability of nutrients and minerals. Fermented garlic has a higher level of bioactivity than regular garlic. Foods rich in bioactive ingredients can improve your health and function.

Pickled Garlic Health Benefits

Pickled Garlic Vs Fermented Garlic

Pickled GarlicFermented Garlic
1. Pickled garlic has a sour taste because of the vinegar added to it.Fermented garlic also has sour taste but without any acidic ingredient.
2. Use acid or salty water to preserve the pickling.Bacteria are involved in the fermentation process.
3. Raw garlic is used in pickling.Raw garlic turns black after fermentation.
4. Pickled garlic is not jelly-like.Fermented garlic is like jelly, easily chewable.
Nutrition
Serving: 0.25cupCalories: 52kcal
Carbohydrates: 10g
Protein: 2g
Fat: 1g
Saturated Fat: 1g
Sodium: 7mg
Potassium: 124mg
Fiber: 1g
Sugar: 1g
Vitamin A: 35IU
Vitamin C: 9mg
Calcium: 59mg
Iron: 1mg
Nutrition Information
Calories: 35.
Protein: 1 grams.
Fat: 0 grams.
Carbohydrates: 8 gram.
Fiber: 0.1 grams.
Sodium 0 grams.
Sugar: 0 grams.

Fermented Garlic

two garlic in shallow focus photography

It is very simple. You can peel your cloves and cut the larger cloves into smaller pieces if desired. The garlic should be packed in a glass jar to within 1/2 to 1 inch of the rim.

Make a salt water solution. You can adjust the amount of water to your liking. I used 1 to 2 cups. Make sure to cover the garlic with the brine.

The process of lactofermentation produces carbon-dioxide, and pressure builds up in sealed jars. Burp daily.

Temperature, salt and other factors can affect the fermentation speed. After about a week, taste test the garlic and then refrigerate when it reaches the desired texture and taste.

Pickled Garlic

It’s an excellent source of vitamins (vitamin C, Vitamin B6). It contains sulfur compounds such as Allicin, diallyl sulfide and selenium, and manganese.

Leave a Comment