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| Honey fermented garlic |
Harvested
garlic in July and are dry now, it is time to start transformation.
The first way is garlic fermented in
honey, simply cover peeled garlic with raw honey.
Honey
draws out moisture in garlic and starts to ferment. This process reduces the
harshness of garlic, making it crunchy, very good as healthy snack or to pair
with cheese, cured meat.
Just be patient, let honey and time does
the job, 3-12 months, depending on the size of garlic and your tolerance to the
spiciness.
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