I am so excited about my fermenting journey so far!! of course being that our family is so busy with garlic right now I had to try fermented garlic! after doing some searching I found a recipe that is right up my alley! my dad is a hobby bee farmer and some day I would like to have a bee hive of my own as well, so when I saw fermented honey garlic of course I had to try it!!! little did I know how much work it was going to be to peel the garlic! but so far it has been worth it!

Fermenting is actually super easy however, before I understood the process and how healthy it is for a person I would have thought leaving food on your kitchen counter and then eating it was like poisoning yourself! But when following the right protocol it changes from being bad for you to being super healthy!!! I imagine it as a probiotic super food! plus, honey is a super food as well as garlic, so I mean, what could go wrong, right?! So far nothing! when keeping the garlic whole it does take a bit longer for it to ferment. I haven’t tasted it yet, but it smells amazing, and the bit of honey that has bubbled over the side tastes awesome, it also looks super interesting and has turned into quite the conversation starter when people see it on my counter. So far the garlic is still floating in the honey and bubbles are still forming, both these things mean it is still actively fermenting. Around 5 weeks or when the garlic starts settling it has reached its ready to eat stage.

So know you are wondering how do I make the stuff? well, basically just peel garlic, add it to a jar until the jar is full, I shook mine down and added some smaller ones in between to get it as full as I could, then pour honey on top till it covers the garlic. Put the lid on quite lose so that it has room to bubble and store it on the shelf, 4-5 feet away from any other ferment you might have going on as you don’t want the ferments to blend, then let sit for 5 weeks or more. cloves can be eaten at anytime but to get a good ferment let sit for 4-6 weeks.

And one tip. Keep on a plate or in a bowl as it may leak! and honey is very sticky!

Another article I read advised to stir it once a day, however I did not do this as every other article I have read about fermenting advised against opening the lid of a ferment as you don’t want to introduce bad bacteria to it.

One more thing, if it forms mold please through out and try again. Some people say just scoop the mold off, so its up to you, I feel mold should not be able to grow in a healthy environment so if mold is growing the whole thing is probably bad, and its better safe than sorry.