Vegetable · allium

Garlic

Lower water content (59%) means garlic ferments slowly and benefits from honey or brine as carrier. Fermented honey-garlic is traditional medicine across cultures. Note: honey-ferments are NOT lacto-ferments — they rely on natural yeasts + lactic bacteria from the garlic itself once diluted; honey alone is antimicrobial.

Salt calculator

Enter your vegetable weight and a salt percentage. We return the exact salt mass in grams, plus teaspoons for each common grain.

grams
%

Grain matters: one teaspoon of Diamond Crystal weighs half as much as one teaspoon of fine sea salt. Weigh in grams when you can.

25g salt
4.39 tsp 1.46 tbsp 0.88 oz

Based on Fine sea salt at 5.69 g/tsp.

Safe range for lacto-fermentation. 2% is the most common default for cabbage, kimchi and pepper mash.

All salt grains
GrainGramsTeaspoonsTablespoons
Diamond Crystal kosher25 g8.82.93
Morton kosher25 g5.211.74
Fine sea salt25 g4.391.46
Pickling / canning25 g4.551.52
Default salt
2.50 %
Salt range
0.00% – 3.00%
Time @ 68 °F
21.0 days
Target pH
3.50
Water content
~59%
Preferred styles
fermented honey garlic, garlic paste, black garlic precursor

Technique

For honey-garlic: peel whole cloves, submerge in raw honey (important — not pasteurized), loose lid (CO2 escape), flip daily for first 2 weeks, ferment 4-6 weeks. Mixture becomes thinner + darker + milder over time. Safe at room temp indefinitely due to combined honey + garlic antimicrobial action + resulting pH <4.5.

Source: Fermentation Culture — honey fermentation safety.