This seems like a good time to give an update on the honey fermented garlic we started a few weeks ago.
Phenomenal. It’s delicious. Sweet, candy like consistency, citrusy with a lesser garlic flavor than expected. Good straight, looking forward to trying it in sauces or something.
What’s the process? Just stick garlic in honey?
Almost, yeah!
Slightly smashed garlic cloves (just enough to release the oils) in a Mason jar. About half full.
Cover with honey (local is best for medicinal purposes).
Put a pickling stone on top - make sure all the cloves are submerged.
Use a silicone burping lid. If you use a metal one, the fermentation will pressurize it and bend the lid. We learned the hard and messy way haha.
Then you just let it sit for a few weeks!
Have you tried garlic in vinegar aged for ten years or more? Learned this from an Iranian. The vinegar and the garlic are amazing even after a year.
No 👀
But that sounds incredible!!
I’m gonna check out some recipes for this now - we’re going to have lots that we can try different things with!
I’ve been wanting to attempt this!
I’m going to try the honey process. Exciting!
