Fermented Honey Garlic
Fermented garlic is made by submerging raw, peeled garlic cloves in high-quality raw honey. Over several weeks, the garlic releases moisture, thinning the honey into a syrup while the garlic loses its sharp bite and takes on a deep, mellow profile.
Patience is your primary ingredient.
The process relies on the natural yeasts on the garlic skin and the microbial activity within the raw honey. Do not use pasteurized honey, as it lacks the active enzymes needed to kickstart fermentation.
- glass mason jar with a tight-fitting lid
- non-reactive spoon
- small weight to keep cloves submerged
What goes in.
- 1 cupraw, unfiltered honey
- 2 headsfresh garlic, peeled
Burping the jar
During the first two weeks, pressure builds inside the jar as gases release. Open the lid once a day to release this pressure and turn the jar to ensure all cloves stay coated in honey.
The method.
Prepare the cloves
Peel the garlic cloves and inspect them for any bruises or soft spots. Discard any that look compromised.
Combine
Place the cloves in the jar and pour the honey over them. Leave at least an inch of headspace at the top.
Submerge
Use a fermentation weight or a small clean glass stone to ensure the garlic stays beneath the surface of the honey.
Ferment
Seal the jar and store it in a cool, dark spot. Expect to see small bubbles forming within the first few days.
Check for readiness
After four weeks, the garlic will appear darker and slightly shrunken, and the honey will have a thin, pourable consistency.
When it doesn't go to plan.
If you see a grey or fuzzy substance on top of the honey, discard the batch; this indicates improper fermentation.
The garlic will eventually sink to the bottom when the fermentation is nearing completion.
Use the syrup in salad dressings or glazes for roasting vegetables.
The ones that keep coming up.
Why is my garlic turning blue or green?
This is a natural reaction caused by sulfur compounds in the garlic interacting with trace minerals in the environment. It is safe to consume.
Does it need to be refrigerated?
Once it has reached your preferred flavor profile, moving it to the refrigerator will slow the fermentation process down significantly, keeping the flavor stable.
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