Fermented Garlic Honey
This is a product delicious on any dishes from stir-fry to seared tofu, dressing, as a tasty marinade and many more!
This fermented garlic honey is delicious and a combination of two great ingredient to
boost your body immune system. It’s important to use raw honey for this recipe, as it has all of the bacteria and wild yeast that is necessary for fermentation.
The small amount of juice from the garlic will create just enough liquid for fermentation to happen.
Ingredients
- 8-12 cloves organic garlic peeled and slightly crushed – depending on size
- 300 g raw local honey or more – as needed to cover garlic
- 1 tsp. cider vinegar optional
Instructions
- Fill a jar halfway with the crushed garlic cloves into a jar. Use more jar if needed. Add enough of honey to completely cover the garlic cloves. Make sure they are coated with honey. Add a drop of cider vinegar to increase the acidity of the environment if you are using commercial honey and avoid very uncommon risks of botulism bacteria developement.
- Place the lid on the jar loosely, then place in a dark place or press set on a small saucer in case the fermentation spill.
- Every day or so for a minimum of 5-8 days, close the lid and shake the jar to ensure the garlic gets coated with honey. Loosen the lid again and place back on the saucer.
- Within a week, you should see small bubbles start to form on the surface of the honey.
- The honey garlic will ferment for about a month in a cool environment , but you can eat it at any time.
- The flavour will continue to develop over time, the garlic will mellow, and the honey will become much runnier.
- Store in a cool place or in the fridge for many months or even a year, if not longer.