Substrate
Garlic
4 named fermented preparations, across 4 regions.
| Pickle | Region | Method | Salt | Terminal pH |
|---|---|---|---|---|
| Jangajji (fermentation not stated) | Korea | unknown | - | - |
| Kimchi | Korea, East Asia | brined | 2.0 to 4.0 % w/w | - |
| Laba garlic (fermentation not stated) | not stated | unknown | - | - |
| Morkovcha | Soviet Union, Central Asia | unknown | - | - |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|---|---|---|
| Garlic bread, frozen | 544 | 350 | SR Legacy |
| Garlic, raw | 17 | 149 | SR Legacy |
| Shrimp in garlic sauce, Puerto Rican style | 476 | 281 | Survey (FNDDS) |
| Garlic bread, NFS | 620 | 349 | Survey (FNDDS) |
| Garlic bread, from fast food / restaurant | 620 | 349 | Survey (FNDDS) |
| Garlic bread, from frozen | 544 | 350 | Survey (FNDDS) |
| Garlic bread, with parmesan cheese, from fast food / restaurant | 642 | 351 | Survey (FNDDS) |
| Garlic bread, with parmesan cheese, from frozen | 568 | 351 | Survey (FNDDS) |
| Garlic bread, with melted cheese, from fast food / restaurant | 636 | 339 | Survey (FNDDS) |
| Garlic bread, with melted cheese, from frozen | 564 | 343 | Survey (FNDDS) |
| Garlic, raw | 17 | 143 | Survey (FNDDS) |
| Garlic, cooked | 248 | 142 | Survey (FNDDS) |
| Garlic sauce | 473 | 683 | Survey (FNDDS) |