I am a little obsessed with gut-health. I’ve been banging on about the this topic for a while now. I’ve also recently launched my own Gut Lovin’ Gelatin. It’s no surprise then that my latest book I Quit Sugar: Simplicious includes a stack of gut-healing fixes. One of them being my Good For Your Gut Garlic recipe.

Good for your Guts Garlic. Recipe from I Quit Sugar: Simplicious. Photography by Rob Palmer
Good for your Guts Garlic. Recipe from I Quit Sugar: Simplicious. Photography by Rob Palmer

Garlic has amazing properties and is particularly good for fighting off infections in the digestive tract and lungs, but it can be rough on your guts when eaten raw. Fermenting famously fixes most things, including this issue. Plus, if you hate peeling garlic, then doing up a bunch of heads in one fell swoop makes a lot of sense.

Good For Your Guts Garlic

  • 6-8 heads garlic
  • 1 teaspoon Himalayan pink salt
  • 1 tablespoon Homemade Whey or 1 teaspoon salt
  • 1 teaspoon dried oregano or basil (optional)
  • 1 bay leaf (optional)

Preheat the oven to 90 C. Place the garlic heads on a baking tray and bake for 1 hour or until the cloves begin to pop out of their skins. (Some ovens may take longer, but don’t be tempted to crank the temp!) Cool a little, then simply pop the cloves from their skins, being sure to leave the ends intact.

Place in a 1 litre preserving jar with the rest of the ingredients and top with water, leaving 3 cm clear at the top. Seal loosely and leave on the bench for 3-5 days (a little longer if you don’t use whey). Then seal tightly and place in a fridge for 6 month. Best left for a couple of weeks before eating.

Be gentle!

Avoid damaging the flesh of the garlic clove, especially the root end (don’t cut it off). Any cut will cause it to ferment unevenly and make the clove turn blue… which is nothing to be worried about; it’s merely an amino acid reacting with the acid. All good. Just not pretty.

Have you tried this recipe? Share your results on Instagram using the hashtag #simplicious.

Have your say, leave a comment.

  • Liz Niland

    I’m nearly through my first batch & loving it – so great to be able to buy up Aussie garlic when it’s in season from the markets & still be eating it more than 2 months later!

  • Kaz

    Very timely as I have just dug up a crop of garlic from my garden and wanted to do something different with it this year than just hang it up to dry. Thanks !!

  • Dani

    I made a batch of this last night and look forward to when I can use it, I’m just not completely understanding if I use it as per normal garlic in recipes? Or some of my Italian friends eat a garlic clove each morning for their general health… is that the main idea with this garlic? Sorry probably bit silly that I’m not getting it but would appreciate your help?!

  • Jamie Coote

    In the process of attention g my first batch and I am worried that all the ends are not staying on the garlic is this going to effect the end result – also scared of over doing it in the oven – eeek help hahaha

  • Tina11

    There is some white stringy stuff on the bottom of my jar (it’s been in my fridge for abou 2 weeks). How do I know if it’s still safe to eat? I used regular table salt at the start because I didn’t realize it would kill the ferment before I got the book. I don’t want to chuck it but I also don’t want to get sick… Please help!

  • Michelle

    Just got the book, I had to hunt it down on the interwebs since it’s not out here in the USA yet…loving it, your best book yet for sure! I’ve got a batch of this started and it should be ready to go in the fridge today. Also got a mass amount of turmeric root that I’m planning to make some of your fermented turmeric paste out of…happy fermenting!

  • Chelsea

    Can you use two 500ml jars to make this?

  • Sarah

    Just a note from a very average cook who therefore follows recipes to the letter – Made a batch today and think mine would have turned out better if the head of garlic itself were ‘peeled’ first (take off the white papery layers). Instead, while remaining ‘patient’, the cloves actually overcooked, and were mushy and hard to remove from their skins without tearing the ends. Will try again though!

    • Katie

      Ahhhh I wish I read your comment before I made a batch this morning! I realised the exact same thing after I’d done the slow roasting with too many layers of skin on. Still interested to see how this lot turns out…

  • Laura Beam McKinney

    What are some good ways to use the Good For Your Gut Garlic once you’ve made it?

  • Ritah

    Thank you so much for this recipe, Sarah. 🙂 I love garlic – and was looking for something as a shortcut for cooking (so I don’t have to spend time peeling, washing and cutting each time) – something with the convenience of minced garlic (without all of the sugar, preservatives and oils). Can’t wait to try this – will be such a time saver!

  • How do you know if they’ve gone bad? Mine are starting to smell up my kitchen and the water seems to be a little milky (no whey used) and it’s very bubbly. I’ve never really fermented anything and am scared haha. Please help!

    • Kari

      Hi Brianna, I’m curious, what happened to your garlic – was it OK? My water has turned pink with a white film on top and I am trying to work out if it is OK and there are no online discussions I can find to get the answer!