Fermented Garlic Honey — The Ancestral Power
A black garlic born of fermentation, deep and umami.
Like ginger, fresh garlic releases its water by osmosis and awakens the wild yeasts of raw honey. Over time, the garlic loses its bite and becomes sweet, rich, deeply umami — a black garlic obtained by fermentation rather than heat. Dark, resinous forest honey carries it nobly.
Ingredients
- 250 g raw forest honey (honeydew)
- 8 to 10 whole peeled cloves of fresh organic garlic
Method
Set the whole cloves into the honey, leaving space at the top of the jar. Close without tightening fully. Turn the jar each day so the cloves stay submerged. Fermentation begins within a few days and continues, patient, for one to three months: the longer it goes, the sweeter and more complex the garlic becomes.
The tip
A kitchen condiment for dressings, marinades and glazes; a comforting winter elixir; the base of an umami cacao paste. The candied cloves are eaten as they are.
Where I find it
Raw honey essential. Keeps several months at room temperature, a year or more refrigerated. Glass jar.
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