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Fermented garlic

Regular price: €25,99
Regular price
Sale price: €25,99

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Size 1 piece 3 pieces 6 pieces

Our fermented garlic is gently matured over several months using a traditional internal fermentation process. This develops a mildly sweet, full-bodied aroma and reduces its typical sharpness. The fermentation produces bioactive plant compounds that make the garlic especially digestible and can support overall well-being. Ideal as a flavorful ingredient for a conscious, nature-based cuisine.

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Ingredients
Fermented garlic 100% made through natural fermentation without artificial additives.
Recommended consumption
Ideal as an aromatic ingredient for garnishing soups, salads, pasta dishes, or other savory foods. Also enjoyable pure in small amounts. Adjust the quantity according to personal taste.
Use
The fermentation process produces bioactive compounds that are traditionally associated with supporting vitality and overall well-being. Fermented garlic is known for its good digestibility and does not leave the typical garlic odor. In herbal medicine, garlic is traditionally valued for its antibacterial properties and its contribution to a balanced body environment.
Extension
The garlic bulbs come from natural cultivation and are carefully selected. They then undergo a gentle fermentation process lasting three to four months. The resulting brown to black coloration is a sign of the ripening process and is considered a quality feature of traditional processing.

FAQs

What distinguishes fermented garlic from fresh garlic?

Fermentation makes garlic milder, easier to digest, and prevents the typical bad breath. At the same time, the taste and ingredients change positively as bioactive compounds are formed.

What does fermented garlic taste like?

The taste is pleasantly sweet, rounded, and fully aromatic. The sharpness of the fresh garlic takes a back seat, making it versatile in use.

How can fermented garlic be used?

Fermented garlic is excellent for garnishing soups, salads, pasta dishes, or as a fine ingredient in hot and cold meals. Also enjoyable on its own in small amounts.

Why is the fermented garlic dark in color?

The brown to black color develops during the three- to four-month fermentation and is a natural quality characteristic of the ripening process – not an indication of spoilage.