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Fermented Garlic & Hummus


hummus 2 I eat a lot of fermented garlic. My favorite is fermented garlic flowers from Wise Choice Market. They are
sweet tasting and one of my favorite fermented foods. Yesterday I wound up eating a half a jar. I could not leave it alone. I actually had to restrict myself because I could make a meal out of these. They are really really good.

Fermented garlic cloves are different and you don’t want to  eat them straight out of the jar but they’re still really tasty when you place them in dishes.


This is my daughter Maci’s creation. She makes a ton of this and my son DJ eats a lot and begs for more. When you ferment garlic it is to die for.

Fermented Garlic
Garlic contains anthocyanins, water-soluble pigments that turn blue, green, or purple in a fermenting solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it is totally edible without being harmful in any way. Fermenting makes the garlic more zesty and tangy but in recipes you won't notice a difference between fermented and regular garlic.~Donna
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  1. Place garlic cloves in small glass jar.
  2. Add water, salt, and culture package or kefir whey. Filli with filtered water to within 2'' of top of jar.
  3. Let sit 3-4 days until jar is fizzy and bubbly!!
  4. Store in fridge.
Recipe Notes

Fermented garlic is super bubbly. This is because garlic is a prebiotic, which is food for bacteria.

Fermented Hummus
Hummus is a gateway to everything else in your refrigerator.~Donna
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  1. Place all ingredients except tahini paste and salt in a food processor.
  2. Puree all the ingredients except the tahini paste and salt until well mixed.
  3. Add the tahini and salt. Mix by hand until the mixture is smooth (add more olive oil if necessary).
34 Responses to "Fermented Garlic & Hummus"
  1. Hi Donna,

    My son has a dairy allergy and reacted when I gave him a sip of some veggie juice to which I had added some whey. He also had a bad reaction to this hummus today. I am not sure if this is because of the fermented garlic which was sitting in whey or if he maybe has an allergy to sesame (tahini). Do you think the fermented garlic could have caused the hives? If so then how am I going to ferment without whey? Can you use coconut milk whey?



  2. Hi Donna,
    I’m just wondering if there’s any reason for fermenting only 20 garlic cloves at a time? Is it because of the anti bacterial quality of the garlic? Also, I use pink salt and many of your recipes call for celtic salt which I think is finer. Should I be increasing the volume of the pink salt in those recipes?

      • Thanks Donna,
        Your website has become like a friend to me. Thank you for being so generous with your knowledge and assistance. I love fermenting and pass on the info to anyone who will listen here in Vancouver, Canada.

  3. can you cook with the fermented garlic or will it kill all the good bacteria? i dont know how the science behind everything works, i just didn’t know if cultured garlic was only meant to be eaten raw.

  4. Love garlic! So is it the same when fermenting vegetables? veggies, salt, 1/4 C kefir whey (i am choosing to use the whey instead of the culture package first).?

  5. I fermented garlic with onions and carrots in a brine made with salt, water, milk kefir whey and tumeric powder. I burped it every day. On day 4 the garlic has turned blue. Do you know why?

    • Garlic contains anthocyanins, water-soluble pigments that turn blue, green or purple in an fermenting solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it totally edible without bring harm full in anyway.

  6. My question is…
    when you leave a jar out to ferment, such as the garlic clove recipe…do you tighten the lid or leave it uncapped?

  7. Not such a success story here. I tried sprouting my garbanzo beans….7 days later, 3 times a day water changes, carefully picking out the mold ones, I finally got a sprout. I quickly tossed them in a pan & cooked them according to directions. O. M. G. They were awful. As if i’d cooked dog poo.

  8. how do you sprout garbanzo beans?
    are they dried beans or canned beans…..can you do either one?
    do you dehydrate them next …before you puree them ?

    thanks for all the fantastic recipes!!!

  9. Hi. I so enjoy your work.

    Don’t mean to sound silly, but are the garbanzo beans (preferably sprouted) cooked? If so, is the 16 oz the cooked or dry weight?

    Should the hummus sit out at all, or be Refrigerated immediately?

    I make hummus often and look forward to trying this recipe.

    Thanks so much, Essie

    • They are preferably sprouted but I have made this without sprouting the beans too. You should refrigerate it after it is eaten or if your not going to eat it refrigerate it.
      This is the cooked weight.

  10. I made my first batch of cultured veggies and I love it. Is it safe and effective to use some brine from this first batch to start the next batch I make?
    I live in Belize and have not met anyone who makes Kefir, I’m visiting family in Canada and a friend offered to give me some Kefir grains, how do I transport them when I fly home? There are coconut trees everywhere here and I want to ferment coconut water and milk. Any other ideas I can use with coconuts would be appreciated.


  11. This fermented hummus recipe looks so good I am going to make asap! First I have to ferment the garlic but I was not sure where to get the kefir whey nearby in independence.

    I also attended your class yesterday on cultured foods that was very interesting and so grateful for the knowledge you shared with us. You had also mentioned that fermeneted garlic preserves an avocado dip which sounded really good. You said something about how to choose a ripe avocado but I missed it and thought it was something about the coloring, could you ellaborate once again?

    do you have a yummy recipe on an avocado dip with fermented garlics you could share?

  12. Hi Donna,
    I got a question, I have made too much of the humus, can I freeze the rest of it?!

  13. I’d read you could make kefir out of goat’s milk. Can you use your cow’s milk kefir grains and just transfer over a few grain clusters? Will it act just like cow’s milk kefir for making kefir cheese? If so, I assume then I can use the goat’s milk kefir whey for the garlic… 🙂 this is so wonderful to have a place to go to ask questions and to actually see pictures of what to expect. Between doing Kefir (started March 2012) and doing kombucha (also since March 2012 – I have way too many scobys now), this can feel a bit overwhelming still. I’m looking forward to saving money (we are on food stamps and one income) for your DVD. 🙂 Thank you from the Pacific Northwest for sharing your story and knowledge.

    • You can make goats milk kefir with regular milk kefir grains. Works just great. You can also see all my videos on my DVD on my members site for $10.00 for a month if this is less expensive for you. Putting new kefir soda ones on their in a couple weeks. Let me know if you need help with anything.

  14. Can you use water kefir for the kefir to ferment the garlic? I just harvested a ton of garlic from my garden that I would love to ferment but I don’t do dairy kefir and don’t have any starter. Have plenty of water kefir though.

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