Winning and passing the probiotic puck


I have been working to integrate my love of probiotic foods with “The Daniel Plan”   I’ve been successful with making water kefir, milk kefir, and kombucha.  It was time to take my fermenting to the next level!  I bought everything I would need for fermented salsa, lemons, garlic, and sauerkraut.    Woo-HOO!

Then life with a 4-year old and more commonly known as reality set in.  It took me about an hour to cut, salt, and pack the lemons.  I soldiered on later in the evening and began to peel and trim the garlic.  I’ve used fresh garlic for a long time, and have never noticed how long it takes to peel a clove of garlic, probably because I only peel one or three into a dish.  Now I have 55 cloves sitting in front of me patiently waiting their turn with my fingers.  According to “Brain Maker” these adorable garlic cloves will make a great pop-in-my-mouth snack.  This is an incredibly tedious task!  

I only did one head, and then I hit the internet for some faster ideas…

Here’s what happened this weekend:

I got a jar of garlic, lemons, yogurt, and kombucha made.  My kefir water and milk have gone in the fridge too long.  I need to get them out and refreshed again, but I ran out of time.

How to make this work…   Here’s my weekday schedule for anyone interested:

5:15 AM wake / dress / review the day / post today’s IG content
6:30 AM pack my lunch / pack and start car with D’s clothes and coat as well as what I need for the day
6:45 AM Carry D to the car if she isn’t awake yet.
7:05 AM Drop D with Terry and quickly do her hair.  Terry gets off work between 6:30 and 7 AM in Columbus, so he takes over getting her dressed and fed and to school.
7:30/7:45 Arrive at school and begin my day
4:30 Get back home and begin dinner
5:30 Clean up dinner & spend some time with D.  We play, do a school lesson, read some books, ect.
6:00 D into the tub and bedtime routine — This is often interrupted by several calls to schedule me to teach various days. —
7:00/7:15 D’s lights out – My workout time
7:45 – Shower and office time.  Each night I spend time reviewing the day in my journal, reading the Bible, and setting tomorrow’s priorities.
8:30 – winding down and getting ready for bed
9:00 – In bed

As you can see I don’t have much free time to make water kefir (every other day) or milk kefir (every day).   I decided to make a few decisions on what I wanted to get done in a day, and what I was OK not getting done.

I decided that I would make yogurt on the weekends, along with one or two other longer term fermentation foods.  The kombuscha takes 3 – 4 weeks to ferment, as does the sauerkraut and lemons.  The garlic may not take that long, and now that I’ve found a faster way to peel it I’m excited to try it again and have peeled, ready to use garlic in the fridge!  Save a step in my veggie stir fries.  I’ll work on the fermented salsa next week.  Its OK!

If you are new to the fermenting process it will take longer to do each thing.  Don’t get stressed out trying to get everything done all at once.  Beginning to add the fermented foods into your diet is a FANTASTIC start.  Be proud of your decision to start and just keep plugging away at it, one weekend at a time!

What’s my recipe for fermented garlic? (see below)  I use the one in “Brain Maker” you can buy it on Amazon and help support this website. I am an Amazon affiliate, so when you click on my Amazon link and buy something within 24 hours I get a small percentage. You pay the same amount to Amazon.  Thank you for your support!

This book is available from Amazon, and is also in an audiobook format (what I listened to) from Audible.  If you do not currently have Audible, you can get this book for free just by giving Audible a try.  Here’s how – click on the Amazon link, then select the Audible version of this book.  It will take you to get signed up for a free month.

 Fermented Garlic – click for printable .PDF


4 cups – Distilled Water  (perfectly clean with no added chemicals or heavy metals)
3 TB fine pure sea salt or 4 1/2 TB course sea salt
Garlic – however may will fit in your container
Glass container with a tight fitting lid
Plastic bag
Mixing Spoon or wisk

Step 1 Sterilize

Put a large pot of water on the stove, cover and bring to a boil.
Add your glass jar and lid, as well as a metal spoon or wisk for stiring the salt water
Boil for a minute or so
Remove and allow to cool on the counter

Step 2 Mix Up the Brine

Put about a cup of distilled water into the sterile container
Put in the microwave for 30-40 seconds to warm it
Mix warm water and sea salt with the sterile spoon until sea salt dissolves (20-40 seconds)
Add the rest of the distilled water and set aside to cool to room temperature

Step 3 Garlic Peeling

Using your palm smash the garlic head to break apart the little cloves.
Put the garlic cloves into a bowl and cover with another bowl.  It works well if you trim the root base from the bottom of each clove first.
Shake the DAYLIGHTS out of the bowl.  If you are using a metal bowl the dull thuds will turn to sharp pings when the cloves are ready.
Remove the top bowl and separate your cloves from the husks.
Trim off any brown spots from the cloves.
Add the peeled garlic to the room temp brine.
I chopped up some onions and threw them in too.  I’m not sure how that will taste, but onions are a fantastic probiotic food…I’ll update in a few weeks when I try it!!

Step 4 Final Step

Put water in the plastic bag  – just enough to be heavy and hold the garlic down under the brine.
Push bag into container so it holds the garlic under.
Seal lid tight.
Label and date the container.
Place in a cool dark place to ferment for 4 weeks.  Check in two weeks and begin taste testing.
Put in fridge when it reaches your liking.
Covered refrigerated garlic will keep indefinitely.

ENJOY!  Want to print this in a .pdf?  Click Here Fermented Garlic

Thanks for stopping by!  I’d love to hear your thoughts, successes, and struggles with moving you and your family diet to a healthier meal time.  What are your hang-ups?  What is working for you?  Comment below or email me at:

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