r/fermentation • u/jenslammens • 21h ago

Fermented honey garlic

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First time and day of making fermented honey garlic

I bought raw honey from a local beekeeper (unheated)

I bought garlic from a local farmer; the garlic was very dry and very hard.

Then I peeled and cut the large garlic cloves in half and crushed them one by one with a large knife (I didn't cut the small ones in half, but crushed those too).

And finally, I put a lot of honey on it

I am going to turn my pot every 12 hours and take the lid off once a day for 1sec

If anyone has any more tips and tricks, just let me know :)

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u/Creative-Tie545 21h ago

Remember to put the jar upside down at least once a day to cover all the garlic with honey. I try some expériments adding rosemary, dried chillis, lemon peels or other spices inside

1

u/bethelbread 10h ago

I used a glass weight to put on top and keep the garlic submerged. Have a 2 year old jar currently. Tbh, I'm a little sketched by it but haven't gotten sick (yet)

1

u/BlueAnnapolis 8h ago

I’ve seen recipes that call for a small amount of vinegar - around 5% of the honey by weight.

I assume the acidity helps create a less attractive environment for the bad guys but I’m not certain.