10 months honey
fermented garlic
Honey fermented garlic is improving all the time, just a few cloves left, good to be able to see and taste the transformation. It is now beigh brown, very crunchy, lost most of the spicy flavor, and have some sweetness from the honey.
The liquid is used as a not very sweet syrup with a hint of garlic.
I will make a lot more this year!
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