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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.
We are currently in the process of making more of this garlic gold. We currently have 4oz jars packed with 12oz jars available this spring.