Yield: About 1 pint

Fermented Garlic Honey

Prep Time: 10 minutes

Fermentation time : 2 days

Total Time: 2 days 10 minutes

Fermented honey garlic is an easy home remedy with just a few ingredients. It can be eaten as-is out of the jar, or incorporated into recipes. Food is medicine!

Ingredients

• 1 to 1 1/2 cups garlic cloves, peeled
• 6 ounces (170 g) honey (raw & local if available)
• Raw Apple cider vinegar (optional, see note)

Instructions

1. Peel the garlic and gently bruise it with the side of a knife. The cloves can be left whole if they're small, or sliced if larger. Place them into a pint jar.
2. If using cider vinegar, add 1 to 2 tablespoons of vinegar to the jar. Cap the lid and give it a shake to coat the garlic. This is optional but helps ensure food safety out of an abundance of caution. It also helps to innoculate the jar with the raw vinegar mother microbes to aid in fermentation. A small amount of added acidity also improves flavor. (See article for details)
3. Open the jar and pour in about 6 ounces of honey. It should completely cover the garlic and fill the jar to within about 1'' of the top. Be sure to leave 1'' headspace as the mixture will bubble as it ferments. Cap the jar and flip it over a few times to distribute the honey.
4. Loosen the cap to allow gasses to escape during the fermentation process, and allow the jar to ferment at room temperature for 2 to 5 days. The mixture can be used at any point during fermentation. After about 5 days, place the jar in the refrigerator or a cool place to slow fermentation.

Fermented garlic honey can be used at any point after the first 48 hours. It'll keep for many months, provided you give it a shake every once in a while to keep the garlic submerged. Keep the cap loose when you're not shaking it so the gasses produced during fermentation can escape. Store in a cool place after the initial fermentation is complete to slow the process down and help maintain quality.