Fermented Garlic in Honey
Ingredients
Equipment
- Sterilised Jar – with lid or cloth + rubber band
Ingredients
- Approximately 2 garlic bulbs, peeled and very slightly crushed
- 1 jar of raw honey, as needed to cover garlic
Method
- Peel and slightly crush garlic cloves
- Place in sterilised jar – fill approximately 3/4 of your jar with garlic cloves
- Pour over raw honey – make sure to cover the garlic cloves but leave a gap at the top of the jar
- Loosely fit lid or cloth and rubber band, and place on a plate to catch any overflow as garlic ferments
- As bubbles form, make sure to release lid daily to release any built-up pressure
- You should leave the garlic for at least 5 days, but ideally 3-4 weeks.
You will notice the garlic cloves may drop down the jar and change colour, which is fine. The honey’s consistency and colouring may also change, but will remain edible.
Packed full of goodness, you can then choose to eat the garlic cloves raw, or add them to a variety of dishes. You can also use the honey as a marinade.
Should keep up to 12 months.
Please ensure you use raw honey, which has not been pasteurised or filtered to allow fermentation to happen.
Guidelines advise not suitable for children under 1 year of age.