Tuesday, September 4, 2012

Pickled Garlic


12 large heads garlic
2 teaspoons dried oregano
2 teaspoons sea salt
2-4 tablespoons whey

**The quickest way to get whey is to place a cup of plain yogurt in a cheese cloth and hang in a jar.  Let the whey drip from the yogurt overnight in the frig.  You should have about 1/4-1/2 cup of whey and what remains is yogurt cheese which is a low fat version of cream cheese with all the goodies (probotics and enzymes).


  1. Set the garlic heads in a 300 degree oven and bake until heads open and cloves can be easily removed.  This doesn't take long so watch then carefully!
  2. Remove garlic from skins and place in a quart-sized, wide-mouth mason jar.
  3. Mix oregano salt and whey with 1/2 cup water.  Pour over garlic, adding more water if necessary to cover the garlic.  The top of the liquid should be at least 1 inch below the top of the jar.
  4. Cover tights and keep at room temperature for about 3 days before transferring to cold storage.
This garlic will keep in  your refrigerator for several months.

Eat two a day to keep Colds and Flu at bay or use in any garlic dishes as you would regular garlic.  This fermented garlic will be milder that normal garlic.

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