Fermented Honey Garlic
This fermented golden nectar is the must-have pantry staple to boost the immune system, soothe sore throats and help prevent colds and flus as the weather gets colder. This super easy recipe combines the antibacterial, healing property of honey with the gut-nourishing, antioxidant boosting and anti-microbial benefits of garlic to make a fermented and synergistic mixture!
Not only is it super delicious taking a spoonful but also perfect to add to stirfrys, curries, ordrizzle on top of roast veggies or glaze meats, or I like having a spoonful to boost the immune system and ward of sniffles.
Ingredients: 4-5 bulbs of garlic (preferably organic Australian garlic) (approx 20 cloves) 1 cup Organic Raw Pure Honey
Method: 1. Skin all of the garlic cloves, squish lightly with knife to let some juices out and then slice thinly 2. Place garlic in a clean glass jar and pour honey in until are garlic is submerged. Leave 1cm at least at top of jar and close the lid tightly 3. Place the jar on a plate (to catch any overflow) in the pantry/cupboard out of the light. 4. Shake or invert the jar daily to keep the garlic covered in honey and enjoy any time after 1 week! The longer you do leave it the richer the flavour and the runnier the honey will become. Your ferment will store well in a cool place for over 6 months and the honey can start to foam during the fermentation process which is good- this is a sign that the garlic is fermenting well!