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Fermented Garlic Honey

Fermented Garlic Honey
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Fermented Garlic Honey is a flavorful and health-boosting pantry staple that combines the natural sweetness of raw honey with the bold, pungent taste of fresh garlic. Through a simple fermentation process, this recipe develops probiotics, antioxidants, and complex flavors perfect for drizzling, glazing, or using as a marinade, enhancing both the taste and nutritional value of your dishes.

Ingredients

Main Ingredients

  • Raw Honey – enough to fully submerge garlic cloves (approx. 1 cup)
  • Fresh Garlic Cloves – peeled and lightly crushed (about 10-15 cloves)
  • Filtered Water – optional, for adjusting consistency (if needed, avoid chlorinated or treated water)

Optional Variations

  • Sliced Chili Peppers or Red Pepper Flakes – to add a spicy kick
  • Fresh Herbs like Thyme, Rosemary, or Oregano – for herbal infusion
  • Maple Syrup or Date Syrup – vegan alternatives to honey

Instructions

  1. Prepare the Garlic: Peel and lightly crush fresh garlic cloves to release their natural juices, which promote fermentation and infuse the honey with flavor.
  2. Combine Ingredients: In a clean glass jar, place the crushed garlic cloves and pour raw honey over them until the garlic is fully submerged, leaving some headspace at the top for fermentation expansion.
  3. Initiate Fermentation: Seal the jar with a breathable lid such as a cloth cover or an airlock lid to allow gases to escape while preventing contaminants from entering. Store the jar at room temperature away from direct sunlight.
  4. Daily Burping: For the first week, open the jar once daily to release built-up gases. This prevents pressure buildup and ensures safe fermentation.
  5. Monitor and Taste: After 1 to 3 weeks, the fermented garlic honey will develop a tangy aroma and mellow, complex flavor. When the taste is to your preference, transfer the jar to the refrigerator for longer storage.

Notes

  • Use raw honey to utilize its natural yeasts which help kickstart fermentation.
  • Always use glass jars to avoid reactions from metal containers that can alter flavor and fermentation.
  • Maintain a temperature between 65-75°F (18-24°C) for optimal fermentation conditions.
  • Choose fresh, firm garlic cloves to avoid off-flavors in your fermented honey.
  • Ferment up to 4 weeks for best flavor; longer fermentation can lead to over-fermentation.
  • Do not heat fermented garlic honey over high heat to preserve enzymes and probiotics.

Nutrition

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Find it online: https://gourmetglazing.com/fermented-garlic-honey/