If you want to get the most potent antioxidant, anti-inflammatory health food on your plate – then fermented garlic is for you! It contains phytochemicals that prevent oxidant damage and has more potent antioxidant properties than fresh garlic.
Health Benefits Of Fermented Garlic
Aged garlic showed more potent antibacterial effects and an increased amount of antioxidants by as much as 4.5 times compared to fresh garlic in a study done by researchers at The Korean Society of Food Science and Technology
However, sometimes it can be difficult to find good quality aged garlic in stores, so here are some steps on how to make this powerful superfood yourself.
- Prevents oxidant damage which is associated with aging, cancer, and heart disease
- Contains phytochemicals that prevent oxidant damage
- More potent antioxidant properties than fresh garlic
- More potent antioxidant properties than fresh garlic
- Shown to have more potent antibacterial effects than fresh garlic.
What Does Fermented Garlic Taste Like? – Fermented Garlic Vs Normal Garlic
There is a difference in taste, but it is not a significant one! Fermented garlic actually has a milder and less harsh flavor than normal garlic.
Many people who have a hard time eating fresh garlic can eat fermented garlic without any problems because it has an improved taste and smell.
So, if you are already eating fresh garlic but are having difficulty getting enough antioxidants into your daily diet then why not try something that offers more potent benefits – fermented garlic!
The Difference and Benefits Between Fermented Garlic or Black Garlic
Black garlic is sometimes called “fermented” garlic, but it is not fermented. It is actually a pretty unique type of food made by heating and dehydrating regular garlic cloves with a rice cooker over a span of several weeks. The cloves become black and they acquire a sweet flavor which is praised by chefs all around the world to prepare their dishes.
Black garlic is not fermented. Its amazing browned out flavors (that you can not get from anything else) occurs due to the Maillard reaction which is a process started by heat that creates a chemical reaction in components of the garlic cloves these changes happen between certain amino acids found in garlic as well as sugars which is what gives them their signature earthy-like flavor.
The benefits of black garlic over fermented garlic are not very far apart. The main benefit is that black garlic contains a higher amount of S-allyl cysteine, which has been linked to anti-cancer properties.
How To Make Fermented Garlic – Grandma’s Recipe
- 3 heads garlic
- Sifted water
- Fit salt (or another non-iodized salt)
How To Age Garlic Cloves
Strip the same number of cloves as it takes to fill the container. Put the cloves of garlic into an artisan container, leaving an inch-and-a-portion of room at the top.
Make a salt saline solution by dissolving the salt in the water. Use ½ teaspoon of ocean salt for some sifted water.
Add the brackish water to the container to cover the cloves. ( I utilize these containers)
Put the top on the container freely and set it on your kitchen counter.
Open the container once per day to discharge the weight made by aging.
It may take a couple of days to seven days for aging to start. You can tell when you see modest air pockets in the saltwater. The brackish water will likewise begin to take on a pleasant brilliant darker shading.
Leave on the counter for a few days. You have a few options now – you could permit maturation to proceed for even as long as a month or more.
At the point when you conclude that it is done, screw the top on immovably and put it in the refrigerator to store.
How Much Fermented Garlic To Eat Daily
Aged garlic has been utilized in many cultures for a wide range of medicinal applications, including to help with cardiovascular disease and respiratory illnesses. In Korea, a dose of aged garlic is typically around 0.06 ounces (two cloves).
So how much black garlic should you eat daily for optimal health benefits?
It is best to start with a small amount and gradually increase the dosage as needed. Aged garlic has no known side effects, so it is generally considered safe for daily consumption.
A benefit of fermented garlic vs normal garlic is that if you start consuming too much garlic on a daily basis you might start to expel garlic smell through your skin, breath, and sweat… This is not the case with fermented garlic! The fermentation process removes the smell of garlic from the sulfur compounds from the cloves.
Is There A Relationship Between Fermented Garlic And Botulism? – Debunking The Myth
The most common cause of botulism is home-canned foods that are low acid, like green beans and corn.
If you ferment your own vegetables (rather than using a manufactured starter), you have a greater chance of introducing Clostridium botulinum into your ferment.
On the other hand, current scientific research suggests that fermented garlic has a low risk of containing Clostridium botulinum, the bacterium responsible for causing botulism. The reason is that this bacteria does not live in cold environments with a lot of oxygen, salt, or ph levels that are too acidic which is the case of fermented garlic
In fact, fermented garlic has been shown to have antimicrobial properties that inhibit the growth of this bacterium.
So there you have it – the ultimate antioxidant, anti-inflammatory health food!
The benefits of consuming Aged Garlic are clear – antioxidants in matured garlic have been found to be more potent than fresh garlic and they contain phytochemicals that work synergistically with other foods in the body. Adding a few cloves to your daily diet will optimize your health! You can age it yourself or buy aged garlic supplements to reap the benefits of this superfood.
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- Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents – https://link.springer.com/article/10.1007/s10068-017-0246-4
- Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment – https://www.sciencedirect.com/science/article/abs/pii/S0023643813001576
- Home–Canned Foods: Protect Yourself from Botulism – https://www.cdc.gov/botulism/consumer.html
Home Canning and Botulism – https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html