Make Fermented Garlic Honey With Just Three Ingredients
In terms of complex, unusual flavor, this is not much better than fermented foods. If you want to try your hand at fermentation, but it scares you a little, just relax; there are only three ingredients in this recipe.
Now, before we continue, let’s talk about security. Any kind of garlic infusion raises some concerns about botulism, but fermentation enthusiast Brad Leone can fix that easily. As Brad explains in the video above, botulism cannot survive in environments with a pH below 4.6 . Brad simply tests the mixture with a small pH meter and then adds apple cider vinegar as needed.
Also make this sweet and hot syrup, just crush and chop some garlic, cutting off any “little boo boo spots” and tossing it into the jar. (Be sure to leave some headroom to allow for all kinds of bubbles.) Cover it with some really good raw honey, stir and place on the counter. Return to it once a day to open it and release the gases, but according to Brad, this stuff will keep at room temperature for up to a year. (Just check the pH and add apple cider vinegar so it doesn’t go over 4.6.)
Garlic secretes juice, loses a piece and becomes soft and viscous. You can sprinkle the syrup on almost any meat, rice dish, or salad, or you can get a real hippie and take it as a preventative tonic (which Brad swears).
How to Make Fermented Garlic Honey with Brad Bon Appetit