---
title: "Preserved Chilote Garlic Recipe: A Traditional South American Fermentation"
description: "This recipe for preserved Chilote garlic is not about garlic in vinegar or pickled, as one might think, but rather about lacto-fermented Chilote garlic in brine."
url: https://www.chileanfoodrecipes.com/homemade-preserved-chilote-garlic-recipe/
date: 2024-02-12
modified: 2026-03-16
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Homemade-Preserved-Chilote-Garlic-Recipe.jpg
categories: ["Appetizers"]
tags: ["Appetizers"]
type: post
lang: en
---

# Preserved Chilote Garlic Recipe: A Traditional South American Fermentation

[Versión en Español](https://comidaschilenas.com/receta-de-ajos-chilotes-en-conserva/)

![Homemade Preserved Chilote Garlic Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/02/Homemade-Preserved-Chilote-Garlic-Recipe.jpg)

This recipe for preserved Chilote garlic is not about garlic in vinegar or pickled, as one might think, but rather about lacto-fermented Chilote garlic in brine.

## Nutrition Facts

Each serving of preserved Chilote garlic contains approximately 250 kcal, 5 g of protein, 2 g of fat, 45 g of carbohydrates, 4 g of fiber, 2 g of sugars, 0 mg of cholesterol, and 640 mg of sodium. (*)

## How to Make Preserved Chilote Garlic?

To prepare these preserved Chilote garlic cloves, a fermentative process developed over centuries is used, very similar to the one used in the preparation of sauerkraut and preserved olives.

**Prep Time:** 30 minutes

**Fermentation:** 30 days

**Servings:** 6

### Ingredients

- 30 fresh Chilote garlic cloves
- 800 ml of water
- 16 g of salt
- Thyme (optional)
- Bay leaves (optional)

### Instructions

1. To prepare the brine, as a reference, for each 1-liter jar, add 16 grams of salt to 800 ml of water, stirring until it is completely dissolved. Set aside.
2. Peel the Chilote garlic cloves and place them in the jars without pressing too hard or filling to the top; add herbs and spices to taste, making sure to leave some space before the top edge.
3. Pour the brine into each jar, ensuring it covers the garlic cloves, and seal. Once the garlic cloves start fermenting, between 1 and 3 days depending on the season, noticeable by the formation of bubbles in the liquid, open them once a day to release gas (CO₂) and prevent explosion risks.
4. Keep it for at least one month in a cool, dry place and then refrigerate. If the fermentation has not finished, the cold will stop the process, and you can keep them without any problem.

## Homemade Expert Tips

- **Water Purity:** Always use filtered or spring water. The chlorine found in most tap water is designed to kill bacteria, including the “good” lactic acid bacteria needed to jumpstart your fermentation. If the bacteria can’t thrive, your garlic will simply spoil instead of fermenting.
- **The Submersion Rule:** Any part of the garlic that touches the air is prone to developing mold. If the cloves float, use a clean weight (like a small glass disc or even a boiled stone) to keep them fully submerged under the brine level at all times.

## Frequently Asked Questions (FAQs)

### 1. Why did my garlic turn blue or green?

This is a common chemical reaction between the garlic’s sulfur and trace minerals in the water or salt. It is perfectly safe to eat and does not affect the flavor or quality.

### 2. How do I know if it’s fermenting correctly?

You should see tiny bubbles rising to the top, and the brine will gradually become cloudy. This is a sign that the lactic acid bacteria are hard at work.

### 3. What does “burping” the jar mean?

During the first week, CO₂ builds up inside the sealed jar. “Burping” means opening the lid slightly once a day to let the gas escape, preventing the glass from cracking under pressure.

### 4. Can I use regular garlic?

Yes, but be aware that regular garlic is much more pungent and has a higher sulfur content, which will result in a significantly sharper and more “spicy” fermented clove.

### 5. How long does it last in the fridge?

Once the initial 30-day fermentation is complete and the jar is refrigerated, these cloves can last for over a year. The cold temperature acts as a “pause button” for the fermentation process.

## What Are Chilote Garlics

Ch”Chilote garlic” refers to a specific type of big garlic that is native to Chiloé, an archipelago located in southern Chile. Chilote garlic is known for its unique flavor profile, which is often described as milder and sweeter compared to other varieties of garlic.

## Did You Know?

Consider that the aroma during fermentation can be very intense, so it is recommended to choose an appropriate location with this in mind.

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