Fermented Garlic Honey
This is a product delicious on any dishes from stir-fry to seared tofu, dressing, 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.
- 200 g garlic cloves peeled and slightly crushed
- 350 g raw local honey as needed to cover garlic
- 1 tsp cider vinegar – optional
- Place the peeled garlic cloves into a jar. 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 development.
- 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 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, but you can eat it at any time. The flavor will continue to develop over time, the garlic will mellow, and the honey will become much runnier.
- Store in a cool place for many months or even a year, if not longer.