By Mama Linda
Fermented Honey Garlic
10 steps
Prep:25minCook:5min
Fermented honey garlic is literally honey and garlic in a jar. There’s no refrigeration needed. It lasts for many years ( life-time ferment). It heals the gut, strengthens immune and helps fight cold & flu. Eat a spoonful as-is or use it to replace raw garlic in recipes. 🍯🧄
Updated at: Thu, 17 Aug 2023 09:50:55 GMT
Nutrition balance score
Unbalanced
Glycemic Index
79
High
Glycemic Load
12
Moderate
Nutrition per serving
Calories56.4 kcal (3%)
Total Fat0 g (0%)
Carbs14.8 g (6%)
Sugars12.5 g (14%)
Protein0.4 g (1%)
Sodium1.1 mg (0%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
40 servings
Instructions
Step 1
Sanitize the glass jar and lid.
Step 2
Fill glass jar with garlic cloves.
Step 3
Pour in honey. Make sure every garlic clove is covered.
Step 4
Close the lid. Put jar in a warm place ( about 70F to 80F), away from direct sunlight for 30 days ( e.g. kitchen counter).
Step 5
You will see bubbles and garlic cloves float to the top. Flip the jar over a couple of times daily. Or you may use a fermentation weight to weigh down the garlic. Every garlic clove should immersed in honey. Place a plate underneath in case there’s a leak.
Step 6
“Burp” (release CO2 gas by opening the jar slightly) the jar 1 to 2 times a day for the first 7 - 10 days. After that, weekly for 3- 4 weeks or as needed.
Step 7
It’s ready to eat after 2 weeks but taste much better after 2 - 3 months.
Step 8
After 30 days, store in a cool and dark place. ( e.g. pantry).
Step 9
Use a clean spoon when taking out garlic or honey garlic syrup. Avoid prolonged exposure to air (close the lid promptly) and careful not to introduce grease, moisture, or bacterias into the jar.
Step 10
Honey garlic ferment will turn darker in color as it ages. When properly stored with an airtight lid, it can last for years without refrigeration.
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