Ingredients
- 2-3 bulbs of garlic – make sure garlic is fresh, locally grown, and of good quality
- Raw Mānuka honey — raw and unpasteurised, if possible
Method
Squash each garlic clove under the flat side of a knife to remove skins.
Cut away ends, if you prefer, and place them in a resealable jar. Spoon enough honey into the jar to cover garlic. Close lid.
Leave the jar in your pantry to ferment. You should open the jar’s lid every day or so to release fermenting gases. You will see the honey becomes liquified and small bubbles start to appear – this is the magic of fermentation. Eat a bulb of garlic a day as a health preventative to common colds and illnesses.
A jar of Fermented Honey & Garlic will store for up to 6 months.
Will keep in the fridge for a few weeks.
