Replying to Avatar btc_coach

You could try agave syrup 🤔

Its mostly about the sugar and the container being airtight. But honey has antibacterial and antiviral properties. Thats why its usually used.

Its very easy to do. You crush the garlic slightly so it releases its juices then cut it into chuncks (not too small) and put it in a jar. Pour over the honey or agave syrup till its completely submerged 👍🏼 close the airtight container and put it in a dark and rather warm area. Let it sit for a few weeks.

The garlic will become very gooey and sweet (a bit like black garlic). Its amazing!

Nope havent heard of asafoetida. Will look into it 🌞
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Essencial 1y ago

Amazing! Thank you so much 🙏🏽 Yes, I know honey is pure medicine... but I don't use it because the bees...🐝🌱

Airtight? And it doesn't create too much pressure when fermenting? Or do you open it every now and then to let the gas out? Sounds so delicious. I'll see if I can get some garlic today and make a small batch to try. I've bought once garlic in olive oil... also very delicious... but I think that garlic wasn't raw...Thank you for sharing 💜💫

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btc_coach 1y ago

Youre very welcome!

Yes i understand 🐝🧡

With the honey garlic fermentation i have not had to "burp" glasses like with kimchi yet.

I think its fine. But make sure You dont fill it up to the top. Leave a finger thickness of air or more in there.