Garlic has been enjoying the opinion of a natural antibiotic for centuries. Its antibacterial and anti -virus properties cannot be overestimated – helps fight colds, supports the immune system, and even reduces blood pressure and cholesterol. Research published in Avicenna Journal of Phytomedicineshow that regular garlic consumption can reduce systolic pressure by 10-12 mmHg, and LDL cholesterol by about 9 mg/dl in people with elevated cholesterol.
But what about pickled garlic? Does the fermentation process change its properties? It turns out that pickling not only retains valuable ingredients of garlic, but also enriches them. In a 2019 study published in Food Science & Nutrition It has been demonstrated that Fermented garlic has a higher content of flavonoids and phenolswhich translates into a stronger antioxidant effect and better support for the immune system compared to fresh garlic. What’s more, the fermentation process reduces the content of allicin – a compound responsible for the sharp taste and smell – making pickled garlic milder and more accessible to the palate.
Pickled garlic has one more advantage: probiotics. Thanks to lactic fermentation, beneficial bacteria are created that support intestinal health, improve digestion and strengthen immunity. This is especially important in the autumn and winter season when we are more exposed to infections. Therefore, although fresh garlic is irreplaceable, pickled offers additional benefits and is easier to include in your daily diet, especially for those who do not like the intense taste of raw garlic.
The most important property of pickled garlic is its ability to strengthen immunity. Contains sulfur compounds, or allicin, which has antibacterial, anti -virus and antifungal, supporting the body in the fight against colds and flu. In addition, pickled garlic is rich in probiotics that arise during lactic fermentation. These beneficial bacteria support the balance of intestinal microflora, improve digestion and can prevent flatulence and constipation. Interestingly, polysaccharides present in garlic act as prebiotics, stimulating the increase in beneficial bifidobacteria and lactobacillus bacteria.
Pickled garlic inherits fresh garlic ability to support the health of the cardiovascular system. It contains compounds, such as Ajoen or Diallil’s disulphid, help reduce the level of “bad” cholesterol (LDL) and regulate blood pressure, thus reducing the risk of atherosclerosis and heart disease. Another advantage is his role in detoxification – Sulfur compounds support liver work, helping to remove toxins from the body. Fermentation further increases their content, which makes pickled garlic even more effective in cleansing the body than its fresh counterpart. Regular consumption of 1-2 teeth per day can bring measurable benefits without burdening the digestive system.
Although pickled garlic has many advantages, it will not be safe for everyone. People with sensitive digestive tract – e.g. suffering for acute frowning, reflux or ulcers – They may feel discomfort because even in this form the garlic can be irritating. If you have low pressure, garlic can still lower them, leading to dizziness or weakness. They should be careful also People taking anticoagulants or preparing for the procedurebecause garlic increases the risk of bleeding. Pregnant and nursing women should limit portions – excess could cause undesirable reactions for them or a child. Allergy sufferers, especially for vegetables from the oniony family (like onions or leek), can experience cross reactions.
Preparing pickled garlic at home is nothing difficult. Basic ingredients and a bit of patience are enough to enjoy a healthy snack throughout the year.
Ingredients:
- 10 heads of garlic,
- horseradish root,
- 10 grains of allspice,
- 10 grains of pepper,
- 4 bay leaves,
- 4 branches of dried dill,
- Flood: 1 liter of water + 1 tablespoon of salt for preserves.
Preparation:
- Peel the cloves of garlic from shell (preferably in gloves) and place them tightly in scalded jars.
- Add a few grains of allspice, pepper, bay leaf, dill branch and a piece of horseradish root to each jar.
- In a pot, boil water with salt to prepare the pickle. Cool it lightly to make it warm, but not hot.
- Pour garlic in the jars with a warm pickle, making sure that all ingredients are completely covered.
- Trip the jars tightly and set aside in a cool, shaded place for about 2 weeks. The fermentation process can make the jars hiss – it’s normal!
After two weeks, garlic is ready to eat. It should be crunchy, with a milder taste than fresh garlic. You can store it in the fridge for several months, and even longer if the jars have been pasteurized.
Sources: Teragota.pl, Pubmed
