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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!

Jac 2y ago

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.

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Discussion

Matthieu 2y ago

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!

Force2B 2y ago

What vinegar did you use?

Jac 2y ago

I think the Balsamic vinegar is preferable, but I also make apple cider vinegar and use that with good results. You want to make sure the pH of any vinegar you use is below 4.0, 4.6 is the botulinum threshold, but I think a buffer is a good idea.