Some call this “honey-infused garlic” or “garlic-infused honey” because this recipe works much like an infusion in addition to fermentation.
Fermented honey garlic can be used to combat a cold or the flu
in winter. It can also be used as a condiment.
Drizzle it over pizza (our kids’ favorite), serve it alongside spicy roasted veggies, or use it in a glaze for grilled pork or fish. It is also the perfect accompaniment to any cheese platter, along with some nuts, dried fruits, and fresh-baked bread.
- Garlic cloves, peeled
- Raw honey
1. Add enough garlic cloves to fill a sterilized jar about two-thirds full.
2. Add enough honey to completely cover the garlic cloves. close the jar
with a tight-fitting lid.
3. Let the garlic sit in the jar on the counter for 1 month before
consuming. there is no need to refrigerate after opening.