Fermented Garlic Honey

From the kitchen of Carly

Crushed garlic slowly ferments in raw honey, softening into sweet, mellow cloves over a week. The result is a spoonable condiment that's equal parts sweet and savory, perfect for drizzling over cheese, stirring into vinaigrettes, or eating straight from the jar.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112 garlic cloves (about 1 head), crushed
  • 11 1/2 cups raw honey
  • 1A heatproof 1-qt. jar

Instructions

  1. Place garlic in jar. Pour honey over garlic and stir to combine, making sure all the garlic gets coated. Seal jar and let sit at room temperature 3 days. Unscrew and remove lid to let out any gases; give garlic honey a stir. (You’ll most likely see tiny bubbles at this stage, which means the fermentation process has started). Reseal jar and let sit, stirring once every other day, at least 1 week before using.

  2. Garlic honey can be made 1 month ahead. Keep room temperature.