Fermented Garlic Honey
Whole garlic cloves submerged in raw honey and left to ferment for a month — the garlic mellows into something sweet and sticky while the honey thins and develops a mild funk. A condiment, a medicine cabinet staple, and the easiest ferment you'll ever start. Drizzle on pizza, cheese boards, or roasted vegetables.
Ingredients
🌱 From Your Homestead
- raw honey (1 cup)
- garlic (2 heads, cloves peeled and lightly crushed)
🛒 From the Store
- small mason jar with lid
How to Make It
- Gather your ingredients: raw honey (1 cup), garlic (2 heads, cloves peeled and lightly crushed), small mason jar with lid.
- Prep your homestead ingredients — wash, chop, and measure: raw honey (1 cup), garlic (2 heads, cloves peeled and lightly crushed).
- Flip the jar upside down every day for the first week — the garlic floats and needs to stay coated in honey to ferment properly rather than mold. Once it starts bubbling, burp the lid daily to release CO2. After a month, the garlic will be soft, dark, and sweet.
- Cook for approximately 10 min + 1 month ferment. Adjust to taste and serve 24 portions.
- Plate, enjoy, and share with your household!
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