Fermented Garlic Honey
Makes 40 cloves
Ingredients
- 1 Cup (236 ⅗ ml) Honey (Raw, unpasturized)
- 1 Cup (136 Gram) Garlic (peeled and separated)
Instructions
- To a clean jar, add the peeled garlic cloves.1 Cup Garlic
- Add enough raw honey to completely cover the garlic cloves.1 Cup Honey
- Place the lid on the jar and close the lid loosely, allowing the jar to have a bit of room to 'breathe' as the garlic ferments.
- Every day or two, tighten the lid on the jar and shake the jar to coat the garlic cloves with honey.
- Loosen the lid again when you return it to the upright position.
- You will notice tiny bubbles start to form on the surface of the honey and long the surface of the whole garlic cloves.
- The honey garlic will be fermented in about a month. The honey ferment flavor will continue to mature over time, the garlic will mellow in intensity while remaining crisp, and the honey will start to thin out and take on a more runny consistency.
- Store in a cool place for many months or even a year, if not longer.
Notes
If your grocery store carries pre-peeled garlic, mine comes in a bag in the produce section, you are able to use that garlic. It takes a little bit out of the prep work of peeling the individual cloves.
During the first month of fermentation, allow the jar to be slightly loose so that the gasses that escape the garlic as it ferments, can escape the jar.
Store the jar on a plate or a paper plate during the fermentation process as a bit of the honey my 'burp' out as it ferments.
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