Fermented Garlic

🧂 Ingredients

• 40 cloves garlic
• 1/2 cup raw honey
• 1/2 cup apple cider vinegar

  Raw

Instructions

• 1 Peel all garlic cloves. This is the part that takes the most time. You can use
  already peeled garlic but I've found this doesn't produce the same quality
  product.  Fill your mason jar with the garlic cloves. 
• 2 Fill the jar 1/2 to 1/3 of the way full with honey, and then the rest of the way
  full of apple cider vinegar. More honey if you think you'd like it sweeter
  (think of a bread and butter pickle). Leave a bit of room at the top of the
  jar. 
• 3 Make sure the garlic is completely submerged in the liquid. You can use a
  “pickle pebble” (see notes) to completely submerge garlic. Place the lid on the
  jar and shake it well.
• 4 Place your jar in a cool dry place (I leave it on my kitchen shelf) continue to
  shake the jar daily to mix all ingredients. You do not need to refrigerate at
  this stage. If the mixture begins to bubble simply open the lid to release some
  pressure and then replace lid.
• 5 Allow garlic to ferment for at least 7-14 days. The longer it ferments the
  milder the flavor will be. I typically allow mine to ferment for almost a month.
• 6 The colors of the garlic may change, do not worry this is normal.
• 7 Once you are happy with the “potency” of the garlic you can refrigerate for up
  to 6 months.

Nutrition Info