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Dec. 29th, 2013 08:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, another inspiration from Ken Albala (albeit from the list rather than him directly): Honey-Fermented Garlic.
3 heads garlic, peeled
8 oz raw, mild honey (I used clover - the only time I buy clover honey)
Pack the garlic into ahalf-pint pint jar and cover with honey. Weight down the garlic. Place in a cool, dark place (not the fridge) for a month or so. The garlic will release enough liquid that it will ferment in the honey. The ensuing cloves are good in stir-frys or suchlike, while the garlic-infused honey makes good tisanes.
What worked: It definitely fermented. See below. I haven't used the garlic or the honey yet, although I'm making a stir-fry this week. The honey is certainly garlic-infused.
What didn't: No guidance on this one, so it was a process of discovery. I first used a wide-mouth half-pint jar. Fermenting bubbles forced the garlic up above the honey and some of the honey burbled over. I swapped it for a narrow-mouth jar, but I had the same issue repeat. Finally I swapped into a wide-mouth pint jar and placed a clay disk on top (originally used for brown sugar moisture retention). That kept the garlic underneath.
Will I make it again? Probably not. It wasn't that much work once I figured out how to do it, but it seems like a limited-appeal thing. I gave a clove to our regular garlic seller at the farmers' market. If he wants to do it and sell it, more power to him.
3 heads garlic, peeled
8 oz raw, mild honey (I used clover - the only time I buy clover honey)
Pack the garlic into a
What worked: It definitely fermented. See below. I haven't used the garlic or the honey yet, although I'm making a stir-fry this week. The honey is certainly garlic-infused.
What didn't: No guidance on this one, so it was a process of discovery. I first used a wide-mouth half-pint jar. Fermenting bubbles forced the garlic up above the honey and some of the honey burbled over. I swapped it for a narrow-mouth jar, but I had the same issue repeat. Finally I swapped into a wide-mouth pint jar and placed a clay disk on top (originally used for brown sugar moisture retention). That kept the garlic underneath.
Will I make it again? Probably not. It wasn't that much work once I figured out how to do it, but it seems like a limited-appeal thing. I gave a clove to our regular garlic seller at the farmers' market. If he wants to do it and sell it, more power to him.
