Fermented Garlic Honey
Take your food to the next level with this fermented honey garlic recipe. Or make this garlic-infused honey during flu season and enjoy a spoonful for its immune-boosting properties.
Servings: 3 cups
Calories: 52kcal
Ingredients
- garlic, peeled
- honey
Instructions
- Place garlic in a clean, dry mason jar and leave a good amount of headspace – things are going to get frothy and the bubbles need room to expand.
- Cover your garlic with honey without infringing on that headspace.
- Add weight to keep garlic submerged and install your pickle pipe.
- Set in a cool, dark place for four weeks, but do check on it to ensure the garlic stays submerged.
Notes
- For the large jar in the photo, we used six bulbs of garlic and two cups of honey. I use 2 heads of garlic and 1 cup of honey for a pint jar.
- Be sure your honey is raw and local is always best.
- If you don't have a pickle pipe, you can use a regular lid. Just be sure to burp the jar every few days and push the garlic down. See blog posts for more details.
- After 4 weeks you replace the pickle pipe with a regular lid. The honey will keep for at least 1 year.
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