Fermented honey garlic is delicious and easy to make.
You end up with 2 ingredients. A thinner less sweet honey that is more complex . And galric cloves that you can pop in your mouth and eat as is. But is also very good to cook with. Both are great on salmon.
You pretty much just crush and peel the garlic. Put it into a jar, cover with honey, leaving head space for it to bubble up.
Then once or twice every day burp it to keep the pressure building to much. Also turn the jar over a few times to give it a gentle stir. I recommend burping it before turning it over. It keeps the honey off the lid, so when you burp it it doesn't seep out.
After about a week the fermentation calms down and you won't have to burp it to often.
This photo is after about 3 weeks. The honey will get thinner over time, and the garlic gets darker.
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