Honey Fermented Garlic

I’m not taking credit for this one! It’s from Tim Spector’s ‘Ferment’.

Clearly I’m down with Kefir, Kimchi and Krauts; so I thought I’d break out into a new, easy honey ferment. The flavour combination is a classic and the ferment brings a magical intensity and deliciousness!

Once fermented you can enjoy the garlic flavoured honey or the fermented garlic alone or in recipes- think elements in sauces and dressings, as marinades/glazes, drizzled over veggies/cheese etc.

Makes ~20 Serves

Cook Time - 7-14 days

Equipment - Jar

Ingredients

• ~ 20 cloves Garlic

• 1 cup Raw Honey (ideally organic)

• Optional: Ginger, Turmeric, Rosemary, Lavender

Method

1. Peel Garlic cloves

2. Fill Jar 2/3 full

3. Cover with Raw Honey and invert to combine well

4. Ferment for 7-14 days (out of direct sunlight)

5. Burp occasionally to release air

6. Enjoy fermented garlic and flavoured honey separately or together in recipes (to come!)

Tips

• Tips- Garlic will discolour slightly over time and the honey will become thin, it’s ok!

• Variations- Additions: Ginger, Turmeric, Rosemary, Lavender, Dried Chilli

• Serving suggestions- use as components of sauces/dressings; marinades; glaze; or if you’re game served with cheese

• Store- keeps for months!

Nutrition