Honey Fermented Garlic
Delicious healing honey fermented garlic is so easy to make and has a ton of uses including soothing a sore through AND adding great flavor to an amazing stir fry sauce. A fun way to preserve fresh garlic.
Equipment
- Canning jar
- Lid and band
- Parchment paper
- Knife
- Cutting board
Ingredients
- Garlic
- Raw honey
Instructions
- Peel garlic.
- You can chop garlic, or leave the cloves whole.
- Place garlic in a canning jar that’s twice as big as your volume of garlic.
- Pour raw honey over garlic to just cover.
- Put a piece of parchment paper over the opening of the jar then screw on the canning lid and band.
- Ferment at room temperature flipping over once a day, and opening the jar to burp it.
- Start using the garlic anytime. It can stay room temperature indefinitely or you can move it to the fridge when it’s fermented to your liking.
Notes
Garlic may float, that’s okay. By flipping it over once a day and moving things around it will prevent mold from growing on the surface. After about a month, you won’t need to flip it daily anymore.
Burping the jar daily is important for the first 10 or so, but keep your eye on it daily for at least a month. Fermentation causes c02 and that could potentially build up in the jar and cause the jar to break or leak.
Gasses will stop being produced eventually and the honey garlic can be stored in a cool dark place indefinitely.