Fermented Garlic Honey

Instructions

1. Prepare the garlic
   Peel all the garlic cloves, ensuring they are clean and free of any green sprouts. For best results, use fresh, firm garlic bulbs. If any cloves have blemishes, discard them.
2. Prepare the jar
   Sterilize your glass jar by washing it with hot, soapy water and then placing it in a 225°F (107°C) oven for 20 minutes. Allow to cool completely before using. This prevents unwanted bacteria from affecting your fermentation.
3. Combine ingredients
   Place the peeled garlic cloves into the sterilized jar. If using any optional ingredients like ginger, thyme, chili, cinnamon stick, or lemon peel, add them now. Pour the raw honey over the garlic, ensuring all cloves are completely covered. Leave about 1-2 inches of headspace at the top of the jar.
4. Seal and initiate fermentation
   Seal the jar with the lid, but not too tightly as gases will need to escape during fermentation. Place the jar on a small plate or bowl (to catch any potential overflow) and store in a cool, dark place away from direct sunlight.
5. Monitor and stir
   For the first week, open the jar daily to release built-up gases and push down any floating garlic to ensure it remains submerged in honey. The honey will become thinner as the garlic releases moisture. Stir gently with a clean spoon each time.
6. Complete fermentation
   After the first week, open the jar every 2-3 days to release gases and stir. Continue this process for 4-6 weeks. The garlic will darken over time, eventually turning a caramel or amber color. The honey will become more liquid and take on a strong garlic flavor.
7. Storage and aging
   Once the fermentation is complete (after 4-6 weeks), the mixture can be stored at room temperature in a dark place for up to a year, or refrigerated for longer storage. The flavors will continue to develop and mellow with time.