Honey Fermented Garlic
Honey Fermented Garlic, an easy ferment that's perfect for supporting a healthy immune system during cold and flu season!
Servings 32 servings
- 4 heads garlic
- 1.5 C raw honey
Remove the outer skin from each clove. Then lightly crush (don't smash) each clove just a tiny bit. The juice from the garlic will help thin the honey as it ferments.
Place your garlic in a pint jar, add more or less until it's 2/3 full. You will want to leave at least 1.5 - 2 inches headspace from the top of the jar.
Pour your raw honey over the garlic cloves. Shake the jar or lightly bang on the counter to allow the air bubbles to set.
Cover the jar with a canning lid and ring. Allow the garlic to sit for 3-4 weeks to ferment.
Over the next 24-48 hours, the tiny bit of liquid in the garlic will thin the honey enough to allow for fermentation.
Unscrew the lid quickly each day to burp the jar, then re-tighten the lid. Periodically flip the jar each day. You will see bubbling activity after the first few days.
- Allow to sit on your counter for up to 4 weeks. Burp the jar to release built-up gas... especially the first two weeks.
- Place the jars on a plate or a double folded towel, honey will seep out of the jar over time (that is normal).
- The longer the garlic sits in the honey, the more pronounced the flavor becomes.
- Variation: Add 1-2 tsp of chipotle powder. Mix thoroughly with the honey before adding the honey to the cloves.
Calories: 54kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg