Fermented Honey Garlic

🥘 Ingredients

• organic garlic 1 cup
• raw unpasteurized honey 1 cup
• apple cider vinegar 1 tbsp

1. 1

   Grab a large jar (about 16-20 oz) along with its lid and wash them both with warm water and soap. Let them air dry.
2. 2

   Peel the skin off all the organic garlic (about 3-4 heads) and slice off the hard knob. Place all the garlic into the jar, leaving about 1/2 to 1/4 of the jar empty to allow for bubbling and fermentation.
3. 3

   Pour raw unpasteurized honey over the garlic. Let it settle. If there is any exposed garlic after the honey has settled, add up to ¼ cup more honey.
4. 4

   Add a splash of apple cider vinegar (optional) to increase acidity if desired. Seal the jar tightly and store in a cool, dark location (like a cupboard or pantry).
5. 5

   Every day for two weeks, turn the jar upside down and then right side up to mix and keep the garlic evenly coated in honey.
6. 6

   Every 2 days, open the jar to burp it (release fermentation bubbles), then reseal.
7. 7

   Ferment for at least 2 weeks (up to a year). The flavor improves over time. Keep the lid tight and store in a cool, dark place.