Fermented Honey Garlic

Print Recipe

Equipment

1 Small glass jar and lid
1 small bowl for honey jar to rest in, in the pantry

Ingredients

1 cup garlic cloves
1 cup raw local honey
1 teaspoon apple cider vinegar

Instructions

First, peel garlic cloves from the garlic bulb. The exact amount does not matter however I aim to have about 1 cup of garlic cloves.
Add the garlic cloves to a small glass jar and top with 1 teaspoon of apple cider vinegar, commonly referred to as ACV. This step is completely optional, however it can provide peace of mind for those we are worried about botulism related to honey and the bacteria growth that occurs during the fermentation process.
Fill the jar with raw local honey that has not been pasteurized leaving a small bit of room at the top, as during the fermentation process the honey will bubble.
Add a lid and place in a cool dark place such as the pantry. I like to add to a small bowl as the honey can bubble over and spill out as it starts to ferment. Every day secure the lid on tight and rotate a few times to ensure the garlic is fully coated with honey. Then slightly loosen the lid once it's upright again. Continue this pattern for one month and then enjoy! You can technically eat the garlic or honey at any time during the month. However, waiting the full month will ensure a truly potent fermented honey garlic. Enjoy!

Notes

Please note that the amount of garlic and honey is flexible. They key is that the honey full coats the garlic. Therefore, you can adapt the quantity of garlic or honey to fit the size of jar that you have along with how much fermented honey garlic you want to make.

Servings: