Pete's Food Blog

3. Sep, 2021

Honey fermented garlic

Ingredients:

Approx. 350ml unpasturized, runny honey

2 bulbs worth of garlic cloves

1 tsp chilli flakes

Method:

Wash and sterilize a small Kilner/Mason jar, 140°C for 30 minutes.

Gently break the structure of the garlic cloves under a broad knife (don't crush them), they should remain intact.

Place in the jar with the chilli flakes.

Pour in the honey, almost to the top of the jar (a little more full than this photograph) and give everything a good stir.

Seal the jar and leave in the dark, at room temperature for at least three weeks, opening the lid every 4-5 days to let out any fermentation gas and tamp the garlic down into the honey with a clean spoon.

It takes some days for the fermentation to begin, be patient!

The garlic in honey will store at room temperature for up to a year.

Serving suggestion:

As an accoutrement to cold or cured meats.