Fermented Honey Garlic
Fermented honey garlic is the result of placing raw, peeled garlic cloves in high-quality raw honey. Over several weeks, the garlic releases its moisture into the honey, thinning the texture into a syrup, while the honey prevents the garlic from rotting. The result is a mild, umami-rich syrup and softened cloves that function as a base for glazes, salad dressings, or a condiment for roasted meats.
Use raw, unpasteurized honey
The fermentation depends on the natural yeast and bacteria found in raw honey; pasteurized store-bought honey will not work. Ensure your glass jar is clean and bone-dry before you begin.
- Glass canning jar with a tight-fitting lid
- Paring knife
- Parchment paper
What goes in.
- 1 cupRaw, unpasteurized honey
- 1/2 cupFresh garlic cloves, peeled
Managing the gas release
As the garlic ferments, it produces carbon dioxide that will build pressure in the jar. You must loosen the lid daily during the first week to let that pressure escape.
The method.
Prepare the garlic
Peel the cloves and inspect them for any bruises or dark spots. Use only firm, blemish-free cloves, as damaged garlic can spoil the batch.
Combine the elements
Place the peeled cloves into the clean jar and pour the honey over them. Leave at least an inch of headspace at the top of the jar to allow for expansion.
Initial fermentation
Screw the lid on loosely. Keep the jar in a cool, dark place out of direct sunlight. Every day, flip the jar upside down and back, then unscrew the lid for a few seconds to 'burp' the gas.
Monitor the texture
Within a few days, you will see small bubbles forming. This indicates activity. Continue the daily burping process for the first 10 to 14 days.
Maturation
After two weeks, the garlic will have shrunken slightly and the honey will be much thinner. Continue letting it sit for another two weeks before using; the flavor mellows significantly with age.
When it doesn't go to plan.
If the garlic cloves float to the top, use a small glass weight or turn the jar upside down once a day to ensure the cloves stay submerged in honey.
Do not use dried or store-bought pre-peeled garlic; the moisture content is too low for the fermentation to start correctly.
If you see the honey turning dark, that is normal. If you see mold growth on the surface, discard the batch immediately.
The ones that keep coming up.
How do I know if it has gone bad?
If you see fuzzy mold or smell anything reminiscent of rotting vegetation, throw it away. Properly fermented garlic smells sharp, sweet, and distinctly garlicky.
How long does it stay good?
Stored in a cool, dark place, it can last for over a year. The flavor will continue to develop and darken over time.
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