Interesting method Sam. I have made honey fermented garlic for quite a few years (there's a recipe - such as it is a recipe! - in my book Ferment) and I've never had any issues, but I like the sound of the added vinegar anyway, flavour and texture-wise. Thanks again, always fascinating
Thanks Mark, it's one of those points with a technique where the chances of it going wrong are so slim, but the repercussions so severe, that I always err on the side of caution. Either way, this ferment is a classic for a reason and it's absolutely delicious! I'm not surprised to find out you have a jar hiding away in your kitchen too.
Ha ha! And the great thing about doing as you have - tackling a potential problem - is that it fires up the creativity and leads to something different, as you so brilliantly do
Great question! You can do yes, by adding chillies up front too. Substitute some of the garlic for chillies (sliced open, with the tops removed), and ferment as normal.
I like doing my own ferments, like sauerkraut, kimchi, & dill pickles, but I’ve never tried honey & garlic —which unlike the others I mentioned, appears to be foolproof. I will try it!
If you’re into making all those then you’ll love this. It’s a remarkably simple process but the flavour is like nothing you’ve experienced in your other ferments.
I made a batch of fermented honey garlic last year. I have friends that are beekeepers and I raise my own garlic. My question is I also make my own ACV...and I know it is not as potent as the commercial stuff. My ACV tastes mellower and definitely has a light apple flavor. I love it but should I buy the commercial ACV to make this recipe? Better safe than sorry. Thank you!
How do you normally clean/prep your jars before doing something like this? I know dishwashing and boiling are supposed to be the best ways due to the higher temp, but it would be a lot more convenient to be able to just give them a (thorough) hand-wash. But maybe this just isn't sufficient?
Hi Sam, thank you so much for recommending putting the jar on a plate--I was able to salvage the honey that burst out last night! Yep, the fermentation was very enthusiastic--filled the plate and some ended up on the floor of my pantry (which smells wonderful though. ) I think I may put the jar in a plastic bowl next time--AND set reminder alarms to vent the jar! :-)
I've harvested all my garlic and sorted out the bulbs with imperfections. Those I blanched briefly and peeled and are now in my freezer. Can I use these beautiful, though frozen cloves for the honey fermented garlic. Oh, how I hope so!
Hi Sam, can I use raw non-runny honey a beekeeper gave me? I can buy clear honey but don’t know if it’s raw. Can you add fresh herbs to some of the mix, like thyme and rosemary, to create a cough cure variation, of course it won’t be as yummy as the ‘toffee’ original.
A rounded garlic flavour infused with the deep sweetness of honey. With the fermentation process, the garlic gives slightly whilst still maintaining its crunch, releasing the well integrated pop of sweetness of the garlic itself with the sticky floral goodness of the honey. Delightful!
Hi Sam, I’m a new subscriber. I love this recipe and have plenty of home grown garlic to use. I’m struggling to find raw honey from this country though. Can you recommend a supplier please? Many thanks.
Great article Sam, and something new for me. However your first image could confuse some readers as appears to show garlic with the root base intact, which is where the potential botulism spores may be found. I recognise that you have explained to slice the root end off in the narrative.
Interesting method Sam. I have made honey fermented garlic for quite a few years (there's a recipe - such as it is a recipe! - in my book Ferment) and I've never had any issues, but I like the sound of the added vinegar anyway, flavour and texture-wise. Thanks again, always fascinating
Thanks Mark, it's one of those points with a technique where the chances of it going wrong are so slim, but the repercussions so severe, that I always err on the side of caution. Either way, this ferment is a classic for a reason and it's absolutely delicious! I'm not surprised to find out you have a jar hiding away in your kitchen too.
Ha ha! And the great thing about doing as you have - tackling a potential problem - is that it fires up the creativity and leads to something different, as you so brilliantly do
Thank you Mark, you are too kind as always. I can’t wait to see you getting creative with this too!
Can you add acv to existing ferment and make it safe even after taking out the garlic?
Have you ever made a hot (spicy) one? Or is that something to add post ferment?
Great question! You can do yes, by adding chillies up front too. Substitute some of the garlic for chillies (sliced open, with the tops removed), and ferment as normal.
I like doing my own ferments, like sauerkraut, kimchi, & dill pickles, but I’ve never tried honey & garlic —which unlike the others I mentioned, appears to be foolproof. I will try it!
If you’re into making all those then you’ll love this. It’s a remarkably simple process but the flavour is like nothing you’ve experienced in your other ferments.
Thanks for the fantastic idea!
Sorry, gonna be one of "those" people...is it possible to halve the garlic recipe by half?
Never be sorry! You can halve the recipe yes, but make sure to halve the other ingredients too.
Thanks, Sam! Will do! (I also liked someone else's suggestion of adding a bit of hot chilli)
This sounds amazing. I've not heard of honey and garlic together but it makes sense!
It's an incredible pairing! And one of the few ferments where photos really don't do it justice (mainly because you can't smell and taste it).
I made a batch of fermented honey garlic last year. I have friends that are beekeepers and I raise my own garlic. My question is I also make my own ACV...and I know it is not as potent as the commercial stuff. My ACV tastes mellower and definitely has a light apple flavor. I love it but should I buy the commercial ACV to make this recipe? Better safe than sorry. Thank you!
How do you normally clean/prep your jars before doing something like this? I know dishwashing and boiling are supposed to be the best ways due to the higher temp, but it would be a lot more convenient to be able to just give them a (thorough) hand-wash. But maybe this just isn't sufficient?
Hi Sam, thank you so much for recommending putting the jar on a plate--I was able to salvage the honey that burst out last night! Yep, the fermentation was very enthusiastic--filled the plate and some ended up on the floor of my pantry (which smells wonderful though. ) I think I may put the jar in a plastic bowl next time--AND set reminder alarms to vent the jar! :-)
Would I be able to use kombucha vinegar instead of ACV?
I've harvested all my garlic and sorted out the bulbs with imperfections. Those I blanched briefly and peeled and are now in my freezer. Can I use these beautiful, though frozen cloves for the honey fermented garlic. Oh, how I hope so!
Honey fermented garlic, sounds interesting.
What fabulous information. I am going to make some! Love this.
Hi Sam, can I use raw non-runny honey a beekeeper gave me? I can buy clear honey but don’t know if it’s raw. Can you add fresh herbs to some of the mix, like thyme and rosemary, to create a cough cure variation, of course it won’t be as yummy as the ‘toffee’ original.
A rounded garlic flavour infused with the deep sweetness of honey. With the fermentation process, the garlic gives slightly whilst still maintaining its crunch, releasing the well integrated pop of sweetness of the garlic itself with the sticky floral goodness of the honey. Delightful!
I look forward to what you do with the rowan!
Hi Sam, I’m a new subscriber. I love this recipe and have plenty of home grown garlic to use. I’m struggling to find raw honey from this country though. Can you recommend a supplier please? Many thanks.
The Raw Honey Shop in Portslade, Sussex are amazing
Thank you very much.
Great article Sam, and something new for me. However your first image could confuse some readers as appears to show garlic with the root base intact, which is where the potential botulism spores may be found. I recognise that you have explained to slice the root end off in the narrative.