Fermented Honey Garlic

🧂 Ingredients

• 1 cup organic garlic cloves,

  whole, peeled
• 1-1/2 cups raw honey,

  as needed to cover garlic

Instructions

• 1 Make sure your glass jar and lid and clean and dry. A wide-mouth jar is better
  for removing the honey garlic when using, though a regular-mouth jar will work
  too. The jar should be roughly double the size of your ingredients to allow for
  expansion.
• 2 Place the whole, peeled garlic cloves into the jar.
• 3 Add the honey, making sure to completely cover all the garlic cloves.
• 4 Place the lid loosely, onto the jar, then place in a dark place.
• 5 Every day, tighten the lid and flip the jar upside down, making sure all garlic
  cloves are coated with the honey. Turn it right side up, loosen the lid slightly
  and return to the dark place.
• 6 Within a few days, small air bubbles should start to form on the surface of the
  honey. This is the sign of active fermentation. Open the jar daily to release
  excess carbon dioxide. If fermenetation doesn't happen, add a spoonful or two of
  water into the mixture and repeat the flipping step, covering the garlic with
  honey.
• 7 The mixture will continue to ferment, gradually slowing down. The honey will
  also thin out, the bubbling will stop and the garlic will sink to the bottom of
  the jar. This process usually takes around 30 days. From this point, you can
  store the fermented honey garlic in a sealed jar, in the pantry,
  unrefrigereated, to let age.
• 8 For the best taste, this fermented honey garlic can be consumed after about 3
  months. Store in a dark place at room temperature for 6-8 months.

Nutrition Info