Fermenting garlic doesn’t just add healthy probiotics to the mix. Once the garlic has had time to break down under the fermentation process, it takes on a flavor that is unmatched when compared to fresh garlic. The garlic is now sweeter and takes on a flavor similar to, but more complex, than roasted garlic. Use this garlic anytime you would use fresh garlic – just add less salt to the dish.
You can find this item at Lori’s Natural Foods and Abundance Co-op.
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