Mellow, umami-rich fermented garlic that transforms from sharp to complex through weeks of fermentation. Raw California garlic naturally fermented in salt brine develops deep, rounded flavor while producing billions of probiotic cultures. The fermentation process reduces garlic's bite and enhances its beneficial properties. Raw, unpasteurized, and incredibly versatile. Use in marinades, dressings, pasta, roasted vegetables, or eat the cloves straight from the jar. Small-batch in San Diego. We ferment each batch for 3-4 weeks under controlled conditions for consistent quality.