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.
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.