This one is so easy it’s almost criminal to have a post just for it.
On the other hand, if you didn’t believe me and missed out on the sweet, savory, probiotic rich goodness that is the result – that would be worse.
Full disclosure: you’ll be waiting at least a month to try it, and it really, really gets good after 9 months. Just sayin’
Stuff
- A 750ml mason jar
- Air lock lid of some kind (optional)
- Glass weight (optional)
- 6 garlic bulbs
- 1-2 cups unpasteurized honey
Process
- Peel the garlic
- Place it in the jar
- Pour honey over the garlic to cover
- Use a skewer or other thin utensil to remove any trapped air
- Add more honey if needed
- Add the weight and airlock lid
- Wait an agonizingly long time
If you do not have an airlock lid and weight you will want to flip the jar at least daily to ensure the garlic stays covered. After a while (?) the garlic will cease it’s infernal floating and you can relax… and wait…