Peel the garlic cloves. Remove any damaged or browned ones. If cloves are very large, cut them in half or quarters (optional).
Place the cloves in the jar. Do not fill the jar more than half full.
Pour the honey over the garlic
Leave a quarter of the jar empty, to avoid overflowing.
Fermentation
Place the jar on a plate and close it tightly.
Let it stand for another two weeks. The honey will become much more liquid, like syrup. The cloves may darken - this is normal!
Every day during the first week, release any excess gas by opening the lid slightly and then closing it again immediately. Shake the jar.
After the first week, stir about once a week without opening the jar. The honey will become much more liquid, like syrup. The cloves may darken - this is normal!
Honey fermented garlic can be eaten after a month but will only get better with time. Let it ferment for 2, 6, or 12 months... It's worth it!
Notes
Once opened, you can store the honey garlic confit in the fridge. Use only clean utensils to remove the contents of the jar.
Have you tried it?Share and tag @revolutionfermentation!