Garlic in honey is a ferment I always have in the house in various degrees of maturity. Honey ferments are fabulously simple, taste extremely delicious and are super versatile.
With honey, the natural water content is usually about 17%. If you increase it to at least 19%, you activate the wild yeasts present in the honey and fermentation takes place. It is that simple.
In this recipe, it is the garlic juice that gradually seeps out, diluting the honey just enough for it to ferment, but not enough to produce a significant amount of alcohol. This is good because my youngest munches the fermented cloves away like bonbons.
The preparation is so simple that you practically do not need a recipe. The most time-consuming part is the peeling of the cloves, because you need a lot of them. But in the end you will have more to eat 😋
- 5-6 garlic bulbs
- 500 gr. raw local honey
- 0,75 liter vessel
It is important that the garlic is neither dried out nor sprouting.
Peel the garlic cloves. There are several suggestions on how to go about this. For me it works best to put the single cloves into a glass with a screw cap and shake it properly. I still have to peel them afterwards, but it is much faster than if I had not shaken them before.
Put the cloves into a jar and cover them with the honey. It does not matter whether the honey is still liquid or already crystallized. The escaping moisture of the garlic makes it liquefy again in no time at all. It is important that you buy unprocessed honey. There is actually a beekeeper on every corner, even in big cities. These are your places to go for good honey.
Garlic in honey is an extremely active ferment.
From the very first day on the wonderful bubbles are forming. That is why it is important that you let the carbon dioxide out of your fermentation container (even if you use a flip top glass), because otherwise there is too much pressure. To do this, open the glass 1-2 times a day, roughly the first 7 days.
2-3 times a day the jar needs to be turned upside down so that all garlic cloves are covered with honey again and again. Afterwards, some honey comes out of the cracks between the jar and the lid. Of course also time-delayed. This ferment is a rather sticky matter... The best thing is to put it on a tray and clean it from time to time.
Over time, the honey absorbs moisture from the garlic and becomes more liquid. Then the bubbles become fewer and the garlic begins to sink to the bottom. Then there is no need to turn the jar over anymore.
You could basically start eating the garlic honey as soon as the active bubble phase is over. However, I recommend to wait at least for 6 months. The garlic becomes more and more color intensive and softer in taste, the honey more liquid and dark and infused with aroma. I still have a tiny jar of four-year-old garlic in honey. It is now black-brown and extremely delicious. The patience is very worthwhile.