fermenting friday: taragon garlic

the only question is what not to put this on.

IMG_2027by far the most quickly consumed of all my fermented favorites, this might also be the most healthful thing in my house!

raw garlic is a natural antibiotic, anti-viral, and anti-inflammatory. it boosts your immune system, lowers blood pressure, and improves cardiovascular health. it’s a powerful antioxidant and a source of selenium (anti-cancer medicine). can still kill some strains of bacteria that have become resistant to modern antibiotics. it helps treat warts, boils, and sores. by lacto-fermenting garlic you’re adding probiotics to your guts which benefits the entire gastrointestinal tract.



5-7 heads of fresh organic garlic

2 tsp sea salt

1 tsp tarragon (fresh or dried)

pint jar


chop garlic. keep chopping garlic. curse a lot for ever starting this project. remember that you have a food processor. stop chopping garlic and write to cuisinart telling them how much your love your food processor.

put everything in the jar.

fill with water and leave on the counter,

when you love the taste proceed to put it on EVERYTHING!

hope you enjoy this as much as i do




    1. everything! eggs, beans, stir fry, salad… i guess that’s pretty much all i eat 🙂 i actually like it without the taragon better. i’ve also tried it with ginger and that’s good too. but plain is the best. have fun.

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