First, it's important to note that you will have to use raw honey for this recipe, as you need to have the wild yeast present in the honey for the fermentation. When storing the jar, it’s usually best to place it on top of a plate to catch any honey that might escape and bubble over during the process of fermentation, to prevent it from sticking to your pantry shelves. During the fermentation process, you may notice that the garlic cloves turn green or blue in color. This is a perfectly normal part of the process, and the cloves can still be consumed. You can also adapt this recipe by using cloves of black garlic instead to add a kick of umami.
If you’re wondering how long to ferment garlic in honey, we’ve recommended around a month in the recipe above, but you can eat the fermented garlic sooner than this. As time goes on, the garlic flavor will become gradually more mellow and the honey is likely to become runnier as the fermentation process will continue throughout the time of storage. You should notice the honey turn darker in color and it will lose a lot of its viscosity when the fermentation is underway.
When storing garlic there is a chance of botulism. As this recipe adds fresh cloves of garlic to raw honey, which is naturally acidic, this stops bacterial growth and lowers the threat of botulism. But if you’re worried, it’s possible to purchase pH test strips and you can then add apple cider vinegar to the ferment to raise the acidity if needed. Due to this small risk, it’s not recommended to give honey, including fermented garlic honey, to babies under the age of one.
It’s vital that you make sure to release the gas from the jar, either every few days or by leaving the lid loose on the top of the jar, as otherwise you can end up with exploding fermentations.
If you’re looking to reduce food waste in your kitchen, once you’ve peeled your garlic cloves you don’t have to discard the skins. They hold a lot of flavor and we have an entire guide dedicated to the use of garlic skins, including tips on how to use them in stock or bread dough.
How to Serve it
Fermented garlic honey is a delicious topping for many dishes. Try drizzling it on your favorite pizza to add a new flavor dimension to your usual toppings and it’s even better when added to pizza crusts. With the savory influence of the garlic, it’s also the perfect ingredient to add to meat dishes like burgers. You could play around with adding it to the top of desserts like ice cream, for a flavorful alternative to syrups.
It’s widely acknowledged that garlic can provide a variety of health benefits from its antifungal to anti-inflammatory properties. When combined with honey, it can also potentially aid digestion and help to clear away toxins. As such, it can be taken on its own at the start of the day to help your digestive system, or you could try drizzling it on the top of your usual bowl of cereal for added nutritional value at breakfasttime.
Storage
Ensure your honey garlic is stored in a cool place in your home. When stored correctly, fermented garlic honey can last for many months and sometimes up to a year. When you start to notice a sour smell, or if it appears moldy or cloudy, then you should stop using that batch of fermented garlic honey and create a fresh jar. Make sure you regularly check your fermented garlic honey before using it, especially if it’s been sitting in your pantry for a few months.
