- (1 cup) Whole garlic cloves, slightly crushed
- (1 cup) Honey, or more to cover garlic cloves
- Add the slightly crushed garlic cloves to a sterilized wide-mouth mason jar. Add the honey, and completely cover the garlic cloves. Make sure they are completely covered and coated in honey.
- Put the lid on the jar loosely, and place it in a cool dark spot.
- Every day: tighten the lid on the jar and flip it upside down to coat the garlic cloves with honey. Loosen the lid when you return it to the upright position.
- Within a few days to a week, you should see small bubbles start to form on the surface of the honey.
- The honey garlic will ferment for about a month, but you can eat it at any time. The flavor will continue to develop over time, the garlic will mellow, and the honey will have a thinner consistency.
- Store in a cool place for many months or even a year, if not longer.
Notes: Once the garlic is fully coated, you no longer need to turn the jar over every day. You can do this from time to time.
Some say honey garlic must be fermented for at least one year to develop the real deal umami flavor. We say it’s ready when your taste buds say it is!
Recipe courtesy of: www.growforagecookferment.com