Honey Fermented Garlic
Preserved cooking illustration

Honey Fermented Garlic

Honey Fermented Garlic

Honey Fermented Garlic

INGREDIENTS

peeled garlic cloves raw honey

Fill a clean, dry jar halfway with garlic cloves. Pour the honey into the jar covering the garlic cloves by about one inch. As the garlic ferments in the honey, it can bubble up a bit, so make sure to leave a little head space from the top. Cover jar with a loose lid and ferment at room temperature for 4 weeks. Stir the ferment every couple of days or use a fermentation weight to keep the garlic submerged.

The garlic will darken and shrivel slightly, and the honey will become slightly more liquid. Store in a cool place or refrigerate after 4 weeks.

Use both the honey and garlic in savory sauces, dressings, marinades and braises. Also use medicinally at the onset of a cold, consuming whole, raw cloves (that are now candied from the honey!) and spoonful of honey to ease a sore throat.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.