850g

The fermentation process not only changes the taste of garlic, but also the minerals and nutrients available. Compared to regular garlic, fermented garlic exhibits enhanced bioactivity. Bioactive components in food help your body function and promote better health.
Happily, it's only an issue when you're dealing with foods that are in an acidity grey zone, like pasta sauces and salsas. This pickle can be safely canned in a boiling water bath canner because you're submerging the garlic cloves in a brine of highly acidic red wine vinegar.
Eat the pickled garlic straight out of the jar.

If you're like most people who enjoy pickled garlic, you might like snacking on it straight out of the jar. There's no need to heat or cook it since it's already soft and flavorful.
Acid, such as that present in vinegar or lemon juice, also denatures allinase, preventing allicin being made. So when making a garlic vinaigrette, it's more effective to crush or mince the garlic onto a chopping board, and give it a few seconds for the allicin compound to form, before adding to the dressing mix.