Fermented garlic is what you'll want to reach for the next time you feel a little "off". Get the process going today!
Fermented Garlic in Honey
Chefs Sarah Montaño & Aaron Sternberg
1 jar
1 hours 30 minutes
American
Snacks
Lacto-fermentation is a biological process where sugars and starches in vegetables and fruit are converted into lactic acid by the many species of lactic acid bacteria. We're harnessing its power here.
The health benefits of this recipe rely on sourcing raw local honey; if you cannot find raw local honey, raw honey is the next best thing.
This recipe also makes use of a fermentation lock; they can be bought cheaply or DIY'd. For the ratios in this recipe, you'll want a 16-oz jar.
The health benefits of this recipe rely on sourcing raw local honey; if you cannot find raw local honey, raw honey is the next best thing.
This recipe also makes use of a fermentation lock; they can be bought cheaply or DIY'd. For the ratios in this recipe, you'll want a 16-oz jar.
Ingredients
- 1 12-16 oz jar raw, local organic honey
- 1 lb garlic
Directions
- Wash hands with hot soapy water. Wash all jars and equipment with hot soapy water.
- Peel garlic.
- Place garlic cloves into a sanitized jar.
- Cover garlic with raw honey.
- Close the jar with a fermentation lock. Label & date.
- Allow fermentation for a few weeks. Taste and move to the refrigerator once happy with the flavor.
- Eat garlic and honey as-is for a health boost.