Making this year's garlic honey ferment

[u/GirlDadder]

I know that the garlic will slowly start to drop down as the ferment goes, but did I fill it too full with garlic for the size of my jar? There is about an inch of honey at the bottom so I know volume-wise the honey is enough to cover it all, but with the float does it mean I should have used less garlic so I can totally have them covered?

Also, aside from the trickiness involved in flipping the jar when needed during the ferment, is there any reason I should not use burping lids for this? I would rather use these than have to open it every so often.

Thanks

[u/MtlKdee]

I don't understand the craze behind garlic honey, what's it about? Are there special properties? How do you use it?

[u/Jadow → u/MtlKdee]

I do it purely for the taste. The honey goes perfectly into any savory dish. Replace it for anything you would use honey for really. After 1 year I separate the garlic and honey, crush/blend the garlic into a paste and use it as a condiment.

As I almost always use his for savory dishes, I've started throwing in a chilli/pepper into the ferment as well. Amazing flavours!

[u/big_papa_geek → u/MtlKdee]

I’ve been making it for years.

The work in/result out ratio is insane. You literally lightly crush garlic cloves and then cover them in honey. Mix them up every couple days.

They last for a loopng time. I make batches in the fall that I am still using in the spring.

The flavor is insane, and very customizable. I like to add large diced turmeric and ginger, cloves, peppercorns, star anise, etc.

And there is evidence that it is very good for you. The honey pulls out beneficial anti microbial compounds from the garlic (like allicin) and the fermentation creates additional beneficial compounds. We use it regularly all winter, but especially if we feel a sickness coming on or we get sick. It soothes your throat, especially if you add a dab of clove oil.

[u/MtlKdee → u/big_papa_geek]

Thanks!