Garlic Fermented Honey

The measurements in this recipe are pretty loose.  Just make sure that all the garlic cloves are fully covered by the honey.  It’ll take about a month for it to be ready, so patience and diligence is needed to tend to it every day or so.  But don’t be discouraged, it takes about 20 seconds to ensure the garlic cloves are fully submerged.  

Bubbles are a sign fermentation is taking place. Yay, it’s working!!

10 days later and the magic has begun! The mixture has started to darken and the honey has become more runny.

Apparently, this concoction is good to consume straight up by the spoonful for when you have a cold or the flu, but I prefer to add it to vinaigrettes, stir into grain dishes, and drizzle over avocado toast with a sprinkle of sea salt.  Chop up the garlic cloves and add to sautéed veg or stews. It has a unique depth of flavor that lends well to many savory dishes.  

Important:

Make sure the honey is raw so the bacteria and wild yeast it contains will aide in fermentation. I buy mine from local farmers markets or from my local supermarkets when it’s specifically labeled “local”.

You can use fresh garlic and peel it yourself, or the already-peeled variety that comes in a bag or jar, which I opt for when feeling lazy to save time.

Place the jar on a bowl in a dish to catch any sticky spills. Make sure the lid is loose to allow any gasses to escape. Some of the honey solids will settle at the bottom of the jar. You can either stir them in or leave them be.

Although the honey will have a subtle garlic flavor after a week or so, wait a minimum of 4 weeks for more of a punch. Having said that, the flavor will only intensify as time goes by. I have seen chefs make a huge batch and still use it a year later. Store in a cupboard or on a counter out of direct sunlight. Both the honey and the garlic cloves will be delicious, unique additions to your cooking.

 The Recipe

Yield: 1 cup 

½ cup peeled garlic cloves

½ cup raw honey – maybe a bit more

1.    1.     Rinse a jar with water and place directly in the microwave and cook on high for 1 minute to sterilize.  In a pot of boiling water, “cook” the lid for 2-3 minutes.  Carefully remove the lid and jar and allow to air dry.

2.     Put peeled garlic cloves in the jar and top off with raw honey.  You may have to add a little more, so all the garlic cloves are fully submerged.

3.     Place the lid loosely on the jar so any gasses that accumulate during the fermenting process can escape.  Store in a cool, dark place, like a kitchen cupboard on top of a small plate to catch any drips.  Every day or so tighten the lid and turn the jar upside down to ensure all the garlic is covered with honey.  Loosen the lid again and return to the plate in cupboard.  You only have to do this for the first month.

4.     Bubbles should start to form on the surface, which means it’s fermenting like it should.  Don’t be alarmed if the garlic turns a bit blue or green, it can sometimes do that when fermenting.  It’s still edible.

5.     Continue this process for several weeks.  The honey should get runnier as time goes by.  It should be ready to use after about a month.

6.     It will keep for a year, or longer, in a cool dark place.  The honey will get darker as time goes by.