1 cup honey (raw or Manuka is preferred for most potent honey garlic)
1 cup fresh, local garlic (about 3 heads)
- Crush garlic with the wide edge of a knife. Peel garlic cloves and add the slightly crushed garlic to a glass jar. Choose a jar that has a wide mouth opening and an airtight lid. A wide-mouthed mason jar works well.
- Measure out honey and slowly pour it over the garlic. Using a spoon, work the honey into the crevices of the garlic, ensuring the garlic is covered completely with honey. Don’t worry too much about how the honey looks inside the jar because it will become very liquid as it ferments.
- Close the lid tightly and store the jar in a dark, room temperature area. A basement, closet or garage is a good area, but ensure you don’t forget about the honey.
- Every few days, unscrew the lid to burp the fermenting honey for about a minute. You’ll notice pressure inside the jar and small bubbles if it’s actually fermenting. Flip the jar every time you burp the honey. Do this for at least two weeks or up to one month, at which time you can begin to consume the fermented honey garlic. Keep it in the fridge when you begin to use it, as this will slow fermentation down and keep it fresh.
- Keeps fresh in the fridge for one to two months.