Fermented Honey Garlic
Fermented Honey Garlic
This will be a new staple in your pantry, especially during flu season! Honey and garlic have potent medicinal properties on their own, but the fermentation will only enhance that. You can eat a clove when you need an immunity boost. Drizzle over pizza, biscuits, most proteins. Pair with a cheese plate. The possibilities are endless and delicious!
Ingredients
- 1 cup garlic cloves peeled
- 1 1/2 cups raw honey
Instructions
- Peel the garlic cloves. Gently bruise each clove by pressing it with the back of a knife; be sure not to crush it entirely. This helps release some of the garlic's juice which will help the honey to begin the fermentation process
- Put the garlic cloves into a pint jar that has a tight-fitting lid. Pour the honey to completely cover the garlic but make sure to leave to leave a good 1 1/2 inches of headspace. The space is incredibly important because as the honey ferments it will become bubbly and active.Place lid on jar and tighten. A plastic lid is ideal but if you only have a metal lid, that's okay too. Just place a piece of parchment paper in between the lid and honey garlic mixture.
- Place jar on your counter or in a space where you won't forget to check on it. Keep an eye on it and don't forget to check it everyday. Crack open the lid to allow the CO2 to escape ("burp" the jar). Retighten the lid and turn the jar over to make sure the honey re-coats any garlic that floats to the top
- Allow to ferment for 1 month. You will know that it's ready once the bubbles start to settle, the honey has become runny, and the garlic flavor has mellowed out. Store indefinitely at room temperature.
Notes
- It is crucial that you use RAW honey, even better if you can find raw honey local to you. Raw honey contains the bacteria and wild yeasts that are essential for fermentation. This will help protect and preserve the contents. Most honey can be heat-treated which kill these off so please make sure to use only raw honey.