Garlic Overload — and How to Preserve It for Months of Flavor
Over the past two months, our community farm has blessed us with a huge garlic harvest. And when I say huge, I mean really huge. So much, in fact, that if we added it all to our weekly meals, every single dish would end up tasting overwhelmingly like garlic — not exactly what you want, since garlic is best enjoyed as a subtle enhancer of flavor.
So, I started thinking about how to preserve this mountain of garlic, making sure we can use it little by little as a flavor booster in the months to come.
My first idea was classic: preserve the peeled garlic cloves in olive oil with some spices. So I got to work — peeling, filling jars, adding herbs, and topping it off with good olive oil.
But then I decided to double-check online how best to store it. To my surprise, I discovered that preserving garlic in oil isn’t safe for long-term storage, because it can create perfect conditions for botulism — a dangerous foodborne toxin. It’s only safe if you store it in the fridge and use it within a few days to weeks, which doesn’t solve the problem of storing a large harvest.
Instead, the safest and best way to keep garlic long-term is to ferment it. So that’s what I’ll be doing next!
Why ferment garlic?
Safe long-term storage: Fermented garlic stored in a cool place can last 6–12 months.
Milder, more complex flavor: Fermentation softens garlic’s sharpness and adds depth.
Rich in probiotics: Fermented garlic supports digestion and enhances nutrient absorption.
How to ferment garlic at home:
Peel garlic cloves (discard any that show mold or browning).
Place them in a jar—fill up to about 80% full.
Add a brine made of ±2,5% salt of the weight of the garlic added to water.
Ensure allo garlic is submerged in the brine.
If required use a weight to keep cloves submerged.
Cover, ferment at room temperature for 1week (burp the jar daily to release pressure).
Move the jar to a cellar or the fridge — it’ll keep fermenting very slowly and remain safe to consume.
For anyone else facing a garlic glut — here’s a handy table of options for preserving garlic:
Method - Description - Shelf Life - Notes:
Fermenting Cloves in brine; naturally pickled over time, 6–12 months (cool place), Develops complex, mellow flavour
Drying Hang or use dehydrator; store in airtight container, Up to 1 year, Great for garlic powder or chips
Freezing Whole, chopped, or pureed with a bit of oil, 6–8 months (freezer), Easy to scoop small portions
Garlic confit: Cook cloves slowly in oil, store in fridge, 2–3 weeks (fridge only), Must use quickly; risk of botulism if kept too long
Garlic vinegar: Preserve cloves in vinegar (pickling), Several months (cool place), Tangy unique addition to dressings
With these methods, your garlic doesn’t have to go to waste — and you’ll have flavorful options ready whenever you need them.
Final thoughts
Fermenting garlic is not just about storage — it’s about transforming a surplus into an ingredient you’ll enjoy all year long, with depth, nutrition, and safety. These images remind us that jars of garlic brine hold more than flavour — they hold tradition, science, and care.
Ready to start fermenting? I’d be happy to share full recipes, printable instructions, or even fermenting workshops at our community farm!
Happy preserving, and enjoy the taste of summer’s bounty all year long!