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Honey Fermented Garlic

Honey fermented garlic is a tasty way to enjoy the immense medicinal benefits of raw garlic.

Ingredients

  • raw, unfiltered honey
  • garlic preferably organic, red skinned varieties

Instructions

  • Peel individual garlic cloves.  If cloves are very large, cut in half.  Place in a glass jar.  Pour honey over cloves to cover.  Cloves will rise to the top; add honey as necessary so that the amount of honey at the bottom of the jar is equal to or slightly greater than the width of the floating garlic "cap".  Over time, the cloves will sink and you will want them to be adequately covered when that happen.  ALWAYS allow for at least two inches head space in your vessel to prevent bubble over in an extremely active ferment.  Place a tight fitting lid on the jar for long term storage, but leave lid loose while actively fermenting. I use a Fido swing top jar like these.
    After a day or two, small bubbles will be noticeable, indicating an active ferment.  Depending on ambient temperature and moisture levels, the ferment can be quite vigorous, or somewhat slow.   "Burp" and stir the jar twice daily while ferment is active.  NOTE: Cloves do not need to be submerged for this style of ferment.  Do discard in the rare instance that mold forms.
    Cloves can be eaten at any time, but the ferment should be complete within about 4-6 weeks.  Cloves will darken over time and may discolor a slight blue-green due to the anthocyanin pigments in garlic or the presence of trace minerals such as copper.  This is not cause for alarm and is to be expected in certain circumstances.