Honey Fermented Garlic
We use this recipe a LOT! We add the honey and chop the garlic into lots of different recipes. It is a great way to store garlic over the winter and keep it shelf stable. It also is one of the best sauces to dip chicken nuggets in.
1-2 Pints of Raw Honey (we prefer a light honey)
1-2 Pounds of Fresh Garlic
Peel all garlic cloves and place them in a Glass Quart size canning jar. Pour the raw honey over the garlic cloves. You will need enough honey to cover all the cloves with about a 1/2" of honey above them, also keep 1/2"-1" of space between the top of the honey and the rim of the jar. Cover with a coffee filter and ring, DO NOT COVER WITH A SOLID LID! This will sit in a warm dark place for 2-3 weeks and will need stirred daily with a wooden or plastic spoon, NO METAL.
You can also use a fermentation lid, but be sure that there is 1/2" to 1" of space between your lid and the top of the honey or you will make a mess. You will know that the honey is fully fermented when it no longer floats to the top and there are no more bubbles. The garlic will no longer float to the top or release gas once it is fully fermented, the honey will also become much thinner and almost the same consistency as water.