It was Bon Appétit Brad who got me started with fermenting garlic in honey -- his suggestion of brushing sweet, garlicky honey on straight-outta-the-oven pizzas, and the ease of making this condiment stirred up intrigue. In addition, regular spoonfuls of this potent stuff might help with building up the immune system. I'm all about superhuman goals.
The recipe is simple. You can watch Bon Appétit Brad's five-minute video, or follow this:
- 4 heads of garlic
- 500ml raw honey in its original jar
- Peel the garlic and cut out all the rotting or boo-boo parts
- Submerge the garlic in raw honey and close the jar. Let the mixture sit for a week to six months. "Burp" (release the gases) regularly to prevent the pressure in the jar from building up.
The result of this fermentation experiment is regular pungent burps (from the jar), and a mellow, non-spicy, thin, golden liquid that is easy to brush on pizzas, roast sweet potatoes or chicken... it’s up to your imagination.