Honey fermented garlic can be used to combat cold and flu in the winter season or simply as a condiment to add a honey garlic flavour to any dish.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1cupgarlic cloves, peeled
1 to 1 1/2cupliquid raw honey(see recipe notes below)
Combine garlic cloves and just enough liquid raw honey to cover the garlic in a glass jar. The glass jar should be large enough to roughly double the capacity of your ingredients to leave room for expansion. Close the jar with a lid.
Stir the mixture or flip the closed jar upside down daily to ensure all garlic cloves are coated with honey.
Within a few days, air bubbles should be forming. This is a sign of active fermentation. Open the jar daily to release excess carbon dioxide. If fermentation doesn't begin, then add a spoon or 2 of water into the mixture. Repeat step 2.
Continue the process until fermentation slows down, the honey thins out, the bubbling stops, and the garlic cloves sink to the bottom of the jar. It may take over a month. At this point, you can store the honey fermented garlic in a sealed jar, unrefrigerated, to let it age.
For best taste, the honey fermented garlic can be consumed after 3 months. The finished products can be stored in a dark place in room temperature for years.
If you prefer more honey than garlic in your finished product, you may use more honey than indicated in the recipe as you wish. Just note that you will more likely to need to add some water in order to start the process of fermentation.
See "fermentation tips and trouble-shooting" section for more details.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~