Fermented Honey Garlic
Equipment
- 1 pint sized mason jar with lid
Ingredients
- 1 cup Raw honey
- 1 cup peeled garlic slightly smashed
Instructions
- Add peeled garlic into a clean mason jar. Cover with honey. The garlic might float, that's ok. Stir to mix the garlic with the honey.
- Place lid and lightly screw closed. Place jar on a plate.
- Store in a cool, dark place. Daily tighten lid and flip to keep the garlic coated. Loosen lid and place back in the "fermentation home."
- You will begin to see bubbles- that's a good sign. Continue to flip the honey
- Your fermented honey garlic is ready in about a month. The bubbles will stop and at that point it's safe to tighten the lid.
- Uses; take a spoon full with a whole clove, Drizzle the honey over some sourdough bread and smash the garlic on top.
- It's best to use the fermented honey garlic within a year, a few months is best to reap full potency.
Notes
If the lid is on tight, if you don't burp it-- release the gasses, it can explode. To avoid this, I like to lightly tighten the lid to naturally allow for some of the gasses to release.