Fermented Honey Garlic

The other day, I was picking up some honey for the cottage and farmhouse from Old Blue Raw Honey and remembering that I wanted to try fermenting garlic in honey. No time like the present! I asked our local garlic experts at Squared Roots Farm (right here on Honey Grove Road) if they could share the technique & some uses for this tasty concoction.

Technique

• Use a 16 oz or 32 oz mason jar, with lid

• Fill 3/4 of the way with peeled garlic cloves, leaving room at the top to tip and burp the jar

• Cover garlic cloves with organic local honey

• Every day or two, burp the jar to let the CO2 escape (MUST DO!!)

• Tip the jar upside down to coat all the cloves and encourage them to release their sugars. You'll start to see your honey thin out from this process.

Uses

You can use the honey and/or garlic in the jar anytime, but we like to wait at least 1 month. You can strain the syrup or keep it all together, your choice. After the fermentation process, you can use the honey and garlic as a throat soother when you have sniffles or coughs. Just take a spoonful of honey and eat a clove.

Some other ideas:

• Glaze or marinade chicken or salmon

• Drizzle on pizza or over goat cheese

• Add to stir fry

• Make a vinaigrette

• Anything else you can imagine!

Looking for ideas on how to use your local produce? Let us know and we’ll see what we can come up with!