Fermented Honey Garlic

Name: Fermented Honey Garlic
Cuisine: American
Ingredients: Garlic; Raw unfiltered honey

This is probably the easiest fermented recipe ever! I have taken care to create a very detailed recipe to ensure your success. Fermentation is a long process that takes commitment, and care. If you love garlic you will love this! If you don't love garlic you might even still love this! Imagine the taste of candied garlic in a honey syrup! Use raw local honey if you can, otherwise any raw unfiltered honey will work. This Fermented Honey garlic is said to be good for soothing sore throat, fighting colds, and boosting immunity. Don't take my word for it, do a little research. 😊

Bayou Cajun Mama @BayouCajunMama

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Ingredients

Garlic
Raw unfiltered honey

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Steps

1

Garlic cloves: Peel, cut off the ends, slice in half place in a clean sterilized jar. Use as much as you can to fill the jar at least half way. Be sure to leave at least 1 in space from top of jar. Cutting the garlic in half increases the surface area and speeds the process, while allowing more allicin to release and infuse into the honey. This is the good stuff we want happening.
2

Pour honey over the garlic until covered completely, garlic will float. You may need to pour, then let settle, and repeat. Be sure to leave at least 1 inch space from the top of jar. Video of my first honey pour, then I added more garlic.
3

Cover the jar in various ways, a tight lid, a loose lid, an airtight jar with flip lock lid, an airlock system, a cloth and rubber band, a coffee filter and rubber band. Etc
4

However you have covered it will determine how you care for it. This is your new baby for at least 2 weeks. Every day, you will have to stir or flip flop, and burp your jar. So tighten your jar, give it a flip and flop to make sure every piece or garlic gets recovered in the honey as they will float to the top. Or remove your airlock, or other lid and give it a stir. If using a tight lid. You HAVE to open it at least once a day to prevent explosion and let the fermentation gasses out.
5

Fermentation time will depend on many factors, house temp being the main one. If your house is cool, it will ferment slower, if it's warm, it will ferment faster. You will begin to see bubbles rising through the honey. This is why we leave space at the top of the jar. Once you stop seeing any activity the fermentation process is done. This usually takes around 2 weeks, give or take.
6

This is safe to eat at ANY point during this process but once the fermentation is complete, give it more time. The honey will have thinned, and the garlic will start to sink. The longer the garlic sits, and infuses with the honey the darker, sweeter, and better tasting they will become. The spicy pungent taste you know from garlic will slowly deminish.
7

Do NOT ever double dip, as tempting as it may be. Grab a second spoon 😂 Common way to eat this is a cpl half pieces (about 1 clove worth) of garlic in a tablespoon full of the honey. Drizzle or spread on biscuits, pancakes, toast, yogurt, etc. As a fermented food, never heat or cook it, that will kill all of the good benefits we have waited so patiently to achieve.

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Bayou Cajun Mama @BayouCajunMama

on December 30, 2024 10:30

South Louisiana, USA

South Louisiana Cajun Mother of 4. Cajun cuisine and money stretching menu for large families. I am an Herbalist and holistic practitioner, and I like to incorporate that knowledge into my reciepes. I love cooking in my Texas Size Skillet and iron Pots! I love fermentation, sourdough bread, and other fun kitchen experememts. I have an old fashioned style of cooking that comes from shadowing my Grandma in the kitchen in the kitchen growing up, it was one of my favorite pastimes. Favorite seasonings are Tony Chachere's Cajun seasoning and Goya Total The Perfect Seasoning, I put them in almost every dish! I always cook with lots of love and a little magick! ✨