Fermented Garlic in Honey
A culinary treat or an immune boosting remedy, you decide.
Equipment
- 1 clean jar with lid
- 1 knife
- 1 glass weight
Ingredients
- several cloves of peeled Garlic
- enough Honey to cover the jar of Garlic
Instructions
- Peel the garlic cloves and trim the ends if necessary. Smash a bit to help release the allicin. If you're using larger garlic cloves, you can cut them in half or quarters for easier consumption.
- Ensure that your glass jar and lid are thoroughly clean and dry.
- Place a layer of garlic cloves at the bottom of the jar.
- If you want to infuse your fermented garlic with additional flavors, now is the time to add herbs or spices. Simply sprinkle them over the first layer of garlic.
- Slowly pour raw honey over the garlic cloves until they are completely covered. Leave about 1" of space to the top of the jar. Use a clean knife slide in and out of the jar to make sure there are no air bubbles trapped inside.
- Screw the lid onto the jar, but not too tightly. The fermentation process produces gas, and a too-tight lid can cause pressure to build up.
- Place the jar in a cool, dark place and allow it to ferment for at least a few weeks, though many people prefer to leave it for several months to develop a richer flavor. Check the jar occasionally to make sure the garlic remains submerged in honey. If some garlic pieces float to the top, press them down to ensure they're covered.