Pickled Garlic

[Guest guest]

Hello Individuals Associated with the World-Wide Web,

I am interested in making pickled garlic using the recipe in

Nourishing Traditions. However, my limited knowledge of the depths

of garlic and lactobacilli causes my mind to stumble. I have a

couple of questions that some of you may be able to help me with.

1) The recipe recommends heating the garlic at 300F until the bulbs

open up. I've always heard that heating garlic causes it to lose

much of its benefits. Is this not true? I tried heating garlic

until it opened once before. It did not have that strong, crazy

garlic taste anymore. It was like a lion turned sheep. Stumble,

tremble...fall.

2) The process of Lacto fermentation causes the lactobacilli to

multiply. Wouldn't heating the garlic prior to fermentation kill

the lactobacilli?

3) If I am correct with the above two ideas, wouldn't it be best to

just eat raw garlic for garlic benefits and eat another kind of

lactofermented food for probiotic benefits?

Thanks for any input.