My bay leaf love is finding it’s way into more corners of my food creation. I’m fermenting garlic today and have decided to add bay. It’ll be on my shelf doing its thing for at least 6 weeks before we start eating it. . Both bay and garlic have compounds that break down proteins. So when this is ready, we’ll get a double boost of digestive power as well as wonderful flavour. . If you’ve never fermented garlic, it’s easy and very much worth it health-wise – I believe it to be the single most powerful foodstuff there is. Sterilise a glass jar, chop the garlic, add a salt solution (5g of salt to a cup of water) till well covered, top with something to keep the garlic under the water (a glass weight and/or cabbage leaf), put a lid on and leave for 6 weeks.