Honey ferments are a subject we will be discussing at our upcoming 'Lacto Fermenting 101' classes! We ferment lots of things in honey and this is a favorite! The jar to the right in our photo is a freshly completed honey ferment. The jar on the left is (what's left of) a ferment made on December 23. This ferment helps to lessen the effect of colds and viruses...even keeping them at bay!
Honey Fermented Garlic
Peel the skins and trim the ends of individual cloves of garlic. Place cloves in a jar leaving plenty of headspace. This ferment can get quite bubbly! Slowly pour honey over garlic cloves. We prefer locally sourced raw honey which is readily available at our local farmer's market. Raw honey is also available in the health market of many grocery stores. The garlic will float. Unlike other ferments no weights are necessary to submerge the garlic cloves. Swirl the cloves in honey on a daily basis to insure all cloves are coated. After a period of time the cloves will begin to darken and sink. Some cloves may turn a green or blue color which is a normal chemical reaction. Garlic will be fully fermented in about a month.
Take a spoonful of garlic honey at the first sign of illness to relieve the symptoms. Cloves can be consumed whole or minced and added to salads. They make a delicious topping for baked potatoes or scrambled eggs.
Learn more about honey ferments at our next 'Lacto Fermenting 101' class! April 2 from 1:00 to 3:00 at TLC Country Floral, 1442 County Road 18, Hooper, NE. Fee for class is $10.00 and advance registration is required. Many samples of fermented foods and beverages will be available for tasting. Guest speaker will be a registered dietician who will discuss the health benefits of fermented foods. Please contact Sue Fase at (402) 654-2058 or email at tlccountryfloral@yahoo.com to get registered for this fun and informative class!
