This is a unique type of ferment that uses just three ingredients: raw honey, garlic and apple cider vinegar. Some recipes omit the apple cider vinegar, but I’ve included it because it helps lower the pH levels to a safe range, plus it adds beneficial probiotics that are good for your gut.
It’s important to use raw honey for this recipe. Store bought honey is processed using heat, which eliminates the live yeasts and beneficial bacterias responsible for fermentation (such as lactobacillus). Sometimes the garlic will turn a blue-ish or green-ish color. Have no fear! This is completely normal. It’s a chemical reaction from the acidic environment and the fermentation is safe to eat.
Note: Honey garlic should not be given to babies under one year of age.
How to Make Fermented Honey Garlic at HomeCourse: Fermented FoodsCuisine: AmericanDifficulty: Easy
1 cup whole garlic cloves: peeled, slightly crushed and roughly chopped
1 cup raw honey or more, as needed to cover garlic
Raw apple cider vinegar
- Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
- Prep garlic and add to a mason jar.
- Cover garlic with honey until fully submerged.
- Add a splash of apple cider vinegar. Place lid on jar and shake for 30 seconds.
- Place in dark, cool area to ferment. Within a few days to a week, you should see small bubbles start to form on the surface of the honey. Note: Be sure to shake the honey three times a day to ensure all pieces of garlic are submerged under the honey.
- Leave to ferment for one month. The honey will continue to get thinner and runnier, and the garlic will mellow out the longer it ferments.
- When fermentation is complete, place in refrigerator. This will keep for months or years. Enjoy!
- Don’t forget to take pictures and please share your creations with us @beniciafermentory