Wise Goat Organics — Lacto-Fermented Garlic - Raw & Organic

Whole organic garlic cloves, lacto-fermented in brine until the harsh bite turns round and almost sweet. Still garlic, now probiotic.

Raw garlic is one of the most-used traditional immune foods in the world, and also one of the hardest to eat straight. Fermentation solves that. Wise Goat submerges whole peeled organic cloves in an unrefined sea salt brine and lets wild Lactobacillus sour them slowly. The cloves soften, lose their sharpness and pick up a mellow tang, and the jar fills with live cultures, lactic acid and enzymes. It is raw and unpasteurized. You get garlic you can eat by the clove, plus a brine that is worth keeping.

Who this is for

• You want to eat garlic daily for its traditional immune support but cannot handle it raw
• You want a fermented food that is not cabbage
• You cook and want a garlic that mashes into butter and dressings without cooking
• You want a probiotic snack for a charcuterie or antipasto board

How to use

Eat a clove straight from the jar, smash into salad dressing, mash into softened butter, chop into hummus or aioli, or roast alongside meat. Use the brine as the acid in a vinaigrette or a marinade. Add it cold where you can so the cultures survive.

Details: organic garlic cloves in a sea salt brine. 8 oz jar. Shelf-stable unopened; refrigerate after opening. Live and fermenting, so open slowly over a sink. Blue or green tinted cloves are a harmless reaction between garlic and the brine.

Made by Wise Goat Organics in Hollister, California: a small, woman-owned, USDA Organic certified fermentery run by Mary Risavi, a Nutritional Therapy Practitioner, in small batches in glass and stainless steel with produce grown within 20 miles of the kitchen. Two-time Good Food Awards winner.