TRY THIS! Honey Infused Garlic Cloves

E. Ruby
Aug 26, 2018
2 min read

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Happy Sunday friends!! So.....I got this idea from a dear friend of mine a couple of weeks back. She is always trying new and interesting recipes and messaged me one day to show me what she was trying out at home. Honey infused garlic!! What a wonderful idea! Perfect to eat when you feel under the weather, as an immunity booster and could also be included as a perfect option to add a honey-garlic flavour to any dish.

From my research, this fermentation recipe is the easiest to start with for those who are new to fermenting. It's a wonderful preventative for cold and flu season which will be here before we know it. If you grow a lot of garlic, it is a perfect way to preserve it for long term storage without having to refrigerate it. If you love garlic but find it to be strong and pungent, this is a more mellowed and sweet way for it to be eaten.

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Ingredients:

- Organic garlic bulbs (as many as you think you would like to ferment)

- Organic liquid honey (local if available)

- A clean glass mason jar complete with seal and ring

Instructions:

Place cleanly peeled garlic cloves into the mason jar. The jar should be large enough to hold double the amount of the ingredients. Add just enough honey into the jar, to just cover the garlic. If too much honey is used, the fermentation process may not begin as it may not reach the moisture content required to do so. Stir the mixture for a few moments to ensure that the honey is covering the garlic entirely. You should start to see some bubbling in the jar within a few days. If you don't see this, you can add a spoon or two of water into the mix.

Garlic naturally floats, so stir it or flip the jar upside down a couple of times a day until it no longer floats. Once the fermentation process begins, bubbling will start to take place. Be sure to leave plenty of head space in the jar as it could overflow with the build up of carbon dioxide. 'Burping' you jar every day will prevent this from happening. Simply open the jar and allow the gasses out, sealing it back up afterwards. Eventually, you will not need to do this step as the bubbling will cease to happen.

Colour changes will happen over time and the mixture will darken. The honey will also thin out as time goes on. This is due to the moisture that has been released by the garlic cloves. The mixture does not need to be refrigerated. The jar can sit on your counter (out of direct sunlight) or in a cupboard. For best results, allow the garlic to ferment for a minimum of 3 months.

Enjoy!