Brad Makes Fermented Garlic Honey | It's Alive | Bon Appétit

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup offers a lower glycemic index.

Start with high-quality raw honey, preferably local.

Peel garlic cloves, discarding the skins.

Crush the garlic cloves to release allicin, which is beneficial for health.

Trim off any bad spots on the garlic cloves.

Place the crushed garlic into a container.

Cover the garlic completely with honey, ensuring it is submerged.

Leave headspace in the container to allow for gas buildup during fermentation.

Burp the container once or twice a day to release gases that build up during fermentation.

Allow the mixture to sit at room temperature for about a year, noting that the garlic will darken and become chewy over time.

Check the pH of the mixture; if it rises above 4.6, add a splash of apple cider vinegar to lower it.

After a few days, observe that the mixture becomes more liquid as the garlic releases moisture.

After about six months, the mixture will be very liquidy; you can add more honey or garlic if it gets low.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens