This fermented garlic recipe is more mellow and softer than raw garlic. Think of it as similar to roasted garlic, but with all it’s enzymes (and other beneficial compounds) intact. You don’t need any special probiotic starter to make it, and the cloves are seriously amazing in compound garlic butter, salad dressing and other recipes.

Click here to Download

Leave a Reply

Your email address will not be published. Required fields are marked *