What you'll need:
Garlic cloves (The more the merrier but too much and it bogs down, y'know?)
Honey (Nothing witty or insightful, just that local is best)
Receptacle (mo' volume, mo' production)
Instructions:
1. Peel an amount of garlic (see step 3)
2. Put peeled garlic cloves in your receptacle
3. Liberally cover your garlic with honey (Okay so for seriousness, the more garlic you have, the faster the honey is fermented and infused. Do it right, and you can get two batches of honey out of the same cloves of. But if you have too much garlic to honey ratio, then it doesn't really work right. Your sweet spot is going to depend on your individual local conditions (temp, humidity, etc). To be safe, just go for one and do at more-or-less 2-1 honey-garlic ratio. Eyeballing is fine)
4. Set your receptacle out, covered. Once or twice a day, thoroughly stir. I can't recommend just "turning it over" as I was taught because the fermentation action will push honey through the seal if left upside down, and that's a mess nobody wants
5. There will be bubbles. Bubbles are awesome. Bubbles are The Correct Thing. Once the honey is very runny (oh yeah it'll get runny like syrup), the bubbles stop, or you've reacted your preferred infusion state, fish the garlic cloves out of the receptacle and use as normal.
The garlic honey goes great with stir-frys, wings, and chicken.
Garlic cloves (The more the merrier but too much and it bogs down, y'know?)
Honey (Nothing witty or insightful, just that local is best)
Receptacle (mo' volume, mo' production)
Instructions:
1. Peel an amount of garlic (see step 3)
2. Put peeled garlic cloves in your receptacle
3. Liberally cover your garlic with honey (Okay so for seriousness, the more garlic you have, the faster the honey is fermented and infused. Do it right, and you can get two batches of honey out of the same cloves of. But if you have too much garlic to honey ratio, then it doesn't really work right. Your sweet spot is going to depend on your individual local conditions (temp, humidity, etc). To be safe, just go for one and do at more-or-less 2-1 honey-garlic ratio. Eyeballing is fine)
4. Set your receptacle out, covered. Once or twice a day, thoroughly stir. I can't recommend just "turning it over" as I was taught because the fermentation action will push honey through the seal if left upside down, and that's a mess nobody wants
5. There will be bubbles. Bubbles are awesome. Bubbles are The Correct Thing. Once the honey is very runny (oh yeah it'll get runny like syrup), the bubbles stop, or you've reacted your preferred infusion state, fish the garlic cloves out of the receptacle and use as normal.
The garlic honey goes great with stir-frys, wings, and chicken.
Ahh, delicious. One of my parents used to make us spoonfuls of this when we were sick. It was gross because we weren't used to the richness of so much garlic or so much honey at that point, and, uh.... we left the choped garlic in. For Health Reasons. Lol, but it's delicious once you get used to it. I bet it would be great with chicken, or in mustard as a dipping sauce. 