Whether in pasta, salad, or just on its own: garlic is simply the ingredient that adds that special something to many dishes. On top of that, it’s really healthy. But then you think about the terrible garlic breath you get afterward! It can be quite stubborn.
Fortunately, there is a solution to this problem: fermented garlic.
It is not only much easier to digest than regular garlic but also doesn’t cause unpleasant bad breath. And the best part: it even contains more valuable nutrients.
In many cultures, garlic is used to treat infections, colds, and to strengthen the immune system.
Here you’ll learn all about the benefits of fermented garlic and why it’s so special.
What is fermented garlic?
Fermented garlic is basically regular garlic that has been fermented over a longer period in a controlled environment. This process changes the garlic in a very special way.
Through fermentation, the components of the garlic are transformed. This not only makes it easier to digest but also removes its typical, intense smell. Instead, it develops a milder, slightly sweet aroma.
We fermented the garlic for months.
And not just any garlic, but an original variety that is genetically indigenous and therefore unchanged.
The cloves of our garlic are particularly small. The skin is fine and thin, which provides a delicate and sweet taste.
Fermentation produces bioactive compounds and the best part: the garlic causes no bad breath or body odor!
It has antiviral and antibacterial effects and is much better tolerated than regular garlic. Even people sensitive to histamine usually have no problems with it.
Discover my 5 secrets on how fermented foods can make your life healthier. >
The benefits of fermented garlic at a glance:
- No bad breath: The most important reason for fermented garlic is that it doesn’t leave unpleasant breath. This way, you can enjoy garlic without worrying about bad breath.
- Better tolerance: Fermented garlic is easier to digest than regular garlic. This is because certain substances that can cause digestive problems in some people are broken down during fermentation.
- Preservation of valuable nutrients: Fermented garlic still contains the valuable nutrients of fresh garlic, such as vitamins, minerals, and secondary plant compounds.
- Additional health benefits: Fermentation even creates further valuable compounds that can offer extra health benefits. It has antibacterial and antiviral effects, can strengthen the immune system, and even lower cholesterol levels. By lowering cholesterol and improving circulation, fermented garlic can promote heart health.
How to best enjoy fermented garlic
Our fermented garlic is a true all-rounder and adds a special touch to many dishes. But how do you best eat it? Here are a few ideas:
- Straight up: Just as a small snack in between. Surprisingly mild and sweet!
- On bread: Like a delicious garlic butter, but without the bad breath afterward.
- In soups and stews: Just add a few cloves to the soup. It gives a great, subtle garlic flavor.
- With pasta: Chopped over pasta or in pesto.
- In salad dressings: Makes any dressing a garlic dream.
- As a dip: Mixed with quark or yogurt, it’s a great dip for vegetables or bread.
- Fried: Quickly sautéed in a pan, it becomes even more aromatic.
- Grilled: It also shines on the grill.
No matter how you eat it: our fermented garlic is a taste experience you shouldn’t miss. And the best part: you don’t have to worry about your breath.
