Learn to ferment garlic

Honey garlic, lacto-fermented garlic, black garlic

Garlic is tasty as is, but the flavors of fermented garlic are uniquely delicious and the health benefits are significantly increased. In many cases, the pungency is mellowed, and the natural sugars are brought to the forefront. There are many ways to ferment garlic and this class will introduce you to them. Beyond flavor, fermented garlic is a great way to preserve garlic and is simply convenient. A jar of pre-made fermented garlic paste will save you an incredible amount of time every time you are in a hurry to bring a meal to the table. A spoon of the fermented garlic paste will take the place of peeling and mincing fresh garlic for dressing, sauces, garlic bread, you name it.

Honey fermented garlic is a treat you cannot imagine until you taste it. As the garlic ferments its own sugars combine with the richness of the honey to create a garlic candy. Sounds crazy until you taste it.

Black garlic is technically not "fermented" in the classical sense. This class will help you understand how this unique preserved garlic is made. Black garlic is an umami secret adding flavor to a myriad of dishes and dressings. 

We often get asked: What is black garlic honey? Black garlic honey is cannot be fermented. You can ferment fresh garlic in honey, you can ferment fresh garlic, you can make black garlic. You cannot do a secondary ferment of black garlic in honey. You can add black garlic to honey and make a sweet and savory sauce to drizzle over vanilla ice cream.

What You Will Learn

  • Why fermentation is a good way to preserve garlic

  • How to use lactic acid fermentation to preserve garlic in pastes or as garlic pickles

  • How to make honey fermented garlic

  • How to make black garlic

  • How to ferment garlic pesto

Course curriculum

    1. Let's ferment garlic

    1. Understanding how to preserve garlic

    1. How to make fermented garlic pickles

    2. How to make fermented garlic paste

    3. Fermented Garlic Pesto

    1. Make your own honey fermented garlic

    1. What is black garlic? Is black garlic fermented?

    2. How to make black garlic

    3. When is the black garlic finished

    1. Troubleshooting Fermented Garlic that Turned Blue

    2. More Garlic fermentation Resources

About this course

  • $40.00
  • 11 lessons
  • 1 hour of video content

Student Reviews

Sally Gardner

5 star rating

“Kirsten, thank you so much for this course. It is exactly what I have been looking for. Every year I seem to have a glut of garlic and am never sure what to do with it, but now I know! The garlic paste has already become a firm favourite but the...”

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“Kirsten, thank you so much for this course. It is exactly what I have been looking for. Every year I seem to have a glut of garlic and am never sure what to do with it, but now I know! The garlic paste has already become a firm favourite but the star of the course, has to be the black garlic. What an amazing taste! Thank you again.”

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Meet Your Instructor

Instructor Bio:

Hi, I'm Kirsten and I ferment things. I began fermenting on our 40-acres small holding of wooded hillside on unceded Takelma territory over 2 decades ago. I didn't have the language to say that was what I was doing, I just taught myself to preserve everything that we grew. I didn't have a clue or the internet but I had plenty of passion and idealism to figure out how it was done "old school" and maybe, most importantly, I had nobody that told me I couldn't do this. My passion for food systems has been with me for over 3 decades and at some point, the two collided and as my responsibilities to raising children waned. I found myself sharing the passion and joy of working with microbes to create delicious healthy food first locally then globally. In this desire to see everyone have access to fermentation I've co-written (with my husband Christopher) the books Fermented Vegetables, Fiery Ferments, Miso, Tempeh, Natto and Other Tasty Ferments, The Big Book of Cidermaking and Homebrewed Vinegar. I have a lot of great fails. I think working with tempeh has given me the most humility as I've learned to push it past soy beans. The most expensive fail was the 30 gallons of sauerkraut that was fine in all ways except the texture--which was spreadable like butter. There is no market for spreadable kraut--yet. I am delighted to be able to share what I know with you here. Feel free to reach out through this platform or at [email protected].

Kirsten K. Shockey

Fermentation Educator & Author