Clearly, it may seem strange to use honey as a “ fermentation tool ” precisely because it is always seen as an indispensable antibacterial . In fact, honey is considered an antibacterial because its natural acidity, its concentration of sugars and the scarce availability of water make it unassailable by any microorganism .
Fermented Garlic: Use Honey and You Won’t Regret It!
Before starting, it should be noted that in order to develop the preservative capacity of fermentation, it is absolutely necessary to eliminate that of honey.
Obviously there are 2 ingredients for fermentation: and they are honey and garlic . You will need a sterilized jar.
Now you have everything you need to move on to the next step.
Procedure: Instructions
First, you need to estimate by eye how much garlic you will need to fill the glass jar you want to use. However, as a first-timer, I recommend using a jar with a capacity of 200 milliliters , which is the right capacity for a medium-sized head of garlic.
At this point, peel all the garlic cloves carefully, you should not remove the ends or the central part. Obviously, remove the damaged parts and then place the garlic cloves obtained in your jar.
All that remains is to pour the honey into the jar several times to allow the honey to reach the bottom of the jar and give the air time to escape.
Place the ready-to-use bottle in a place away from direct sunlight and in a place at room temperature .
A tip: place a saucer under the jar to catch any honey stains that may appear during the first few weeks.
In addition to this, you must remember that if you have hermetically sealed the jar, you must necessarily ventilate it every day until it stops accumulating gases, that is, at least for 2 or 3 weeks .
Over time, the garlic will appear darker and will begin to sink. You will be able to taste it as soon as it stops floating. So, depending on the room temperature, it will take about 4 weeks .
Good luck with your work.
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