How to make Honey fermented Garlic.
Making honey fermented garlic is simple, and one of the easiest ferments you can start with. Also, once finished it doesn’t require being kept in the fridge afterwards. This is because the sugar in the honey is also the preservative. I’ve had various feedback on my video about this from people that have slightly different methods. However, I do it my way because it’s how I learned to do it, and I like the cloves whole for roasting.
Uses
This wonderful honey fermented garlic has many uses, but great as an immune booster. Both raw honey and garlic are well documented for having anti-bacterial, and anti-inflammatory properties. Adding it to your other homemade products, such as Elderberry Vinegar to create a tasty and nutrient packed salad dressing is not only good for the body, but also the mind. Add a sweet and savoury twist to your roasted veggies by adding these plump cloves for the last 10-15 minutes of roasting. Or why not try your hand at creating your own BBQ sauce. One of our favourite uses is to slice the cloves, pierce a piece of brisket, and insert the slices with rosemary from the garden. Slow roast, and enjoy with veggies you’ve grown. It also makes the most wonderful gift.
You will need.
Organic garlic- How much is up to you, but 2.5kg of large bulbs is approximately 30 bulbs.
Raw organic honey- At least enough to cover the garlic you have. You can use more honey that garlic in your ratio. Most commercial store bought honey has been pasteurised, and does not contain all the beneficial properties of raw honey for fermenting.
A jar large enough so that you have enough head space for fermentation gas to form above the garlic.
Method
Peel your garlic and bash to active activate the allicin compounds. This is what will react with the honey to create the ferment. The fresher your garlic is, the quicker and more active your ferment will be. You can use a screw lid jar, but don’t screw the lid tight shut. This is due to the gas the ferment creates, and you will need to ‘burp’ the jar at least once a day. This is why I prefer using a Kilner type jar instead with an elastic band around the fastening. This way the lid stays closed, but the gas can escape by itself.
The garlic will keep trying to float on top of the thick honey to start with. Some people recommend shaking the jar to cover the garlic each day. I don’t do this for a couple of reasons. The first being that I make a lot of this, so I can’t risk dropping a heavy jar. The second being that my lid is not fully closed, and even if it was the honey leaks from the jar. I prefer to either gently tip the jar from side to side, or stir each day. Eventually the honey starts to become runny, and the garlic sinks. This also indicates how close to being finished your ferment is. You can use it after a few months, or leave it until you start the next batch.
Prepare for next years batch
At the time of editing this it’s now late August. All the seed suppliers are starting to advertise their pre-orders and offers for this years seed garlic. If you don’t have your own seed garlic to set aside, now is the time to start planning your growing ready for next years batch.
You’ll find our quick pickled onion recipe using the honey from this ferment HERE
You will find our advice for how to grow huge garlic bulbs by clicking HERE.
The video to go with this blog post can be seen here on Odysee. Thank you for your support!