Probiotic-Rich Fermented Garlic

  • Author: The Crunchy Moose



  1. Peel the garlic, leave the cloves whole.
  2. Put the kefir grains in the bottom of the jar.
  3. Add the garlic to the jar.
  4. Add the salt to the jar.
  5. Cover with water. Leave 1-2 inches at the top of the jar empty. VERY IMPORTANT.
  6. Put the lid on the jar. Leave at room temperature for 48-72 hours. Store in the refrigerator and use within 6 months.


  • Use the garlic in cooking just as you would raw garlic.
  • This fermentation process using grains will produce a natural carbonation. This is why you need to leave space at the top of the jar. If your ferment gets too bubbly, the jar could explode.
  • You can leave your grains in the jar when you store them. When you make kefir, you can reuse your grains. The grains are not reusable after this fermentation process.