Egmont Honey Fermented Garlic
Make this honey fermented garlic and over the winter months and enjoy its immune-boosting properties by taking a teaspoon a day or when you feel a cold coming on. It is also delicious used in dressings, drizzled over roasted vegetables or homemade pizza.
Serves: Makes 1 jar
Prep Time: 15 minutes
Cook Time: -
INGREDIENTS
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3 garlic bulbs
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1 jar Egmont Honey
METHOD
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Peel the garlic cloves and cut the root end off each one, plus any brown bits that you might see.
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Put the garlic cloves into a very clean glass jar.
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Pour the honey over the cloves until the honey is a centimetre above the cloves.
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Using a chop stick or a butter knife mix the cloves in the jar so that they are all coated in the honey.
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Screw on the lid then store in a cool dark place.
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Every day, unscrew the lid to ‘burp’ the jar and release the gas that has built up as the garlic ferments. Simply unscrew the lid but don’t remove it as too much oxygen can disrupt the fermentation process.
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The honey can be used after several weeks and you will know when the fermentation process is reaching an end as the honey will be much runnier and the garlic cloves will have sunk to the bottom of the jar. This will keep for years in a cool dark place.
