This simple technique provides preserved garlic plus a delicious garlic-infused fermented honey, which you want in your salad dressings, marinating your roasted veg, drizzled over pasta, and spooned into your mouth.
- as much garlic as you want
- unpasteurized honey
- Peel garlic cloves and place in a jar.
- Pour honey so the cloves are submerged.
- Stir in a teaspoon of water, which kickstarts fermentation.
- Loosely cover the jar with a lid and allow to ferment at room temperature for at least a month. I’ve gone up to a year, and the results were wildly intense, almost medicinal. The cloves may float to the top, particularly at the start of the fermentation period, so be sure to stir the garlic back under so it doesn’t spend too much time exposed to oxygen.
- To store, just seal the lid tightly and keep at room temperature, using the garlic and infused honey as needed.