Honey fermented garlic

With a good harvest of garlic this year, tried a few preserving methods like confit in olive oil, turning into black garlic, smoking at 100˚C for 3 hours and this fermented in honey method.

 

cover garlic with raw honey

garlic fermenting in raw honey

fermented garlic in raw honey

 

Basically fill a jar with peeled garlic, cover with raw honey and keep in room temperature. Fermentation happens naturally, bubbling away, honey also draws moisture from garlic making the honey less runny. So it is necessary to stir everyday when garlic tends to float at the top in the runny layer.

 

I waited until all garlic sink to the bottom, around 2 months, and fermentation finished, no more bubbles. The garlic is very crunchy, still has the aroma but not spicy anymore. The honey is less sweet then before, with aroma of garlic but no spicy taste.

 

I dilute the honey with water as a healthy drink.