Fermented garlic: this is how it is fermented into honey
If you are interested, this page will show you how to ferment garlic into honey .
But before we start, it should be said that one of the main reasons why we start fermenting food is to try to preserve it in the best possible conditions .
For this reason, garlic fermented in honey is a really excellent food not only for creating original recipes with a delicate taste, but above all for the health of our body . Our grandmothers ate a lot.
Everyone knows garlic and it is often used in Italian cuisine. This way you can get a new life. Although, unlike honey, its flavor can gain sweetness and complexity through fermentation work.
Obviously, it may seem strange to use honey as a ” fermentation tool ” precisely because it is still considered a basic antibacterial agent . In fact, honey is considered antibacterial because its natural acidity, sugar concentration and low water availability make it invulnerable to microorganisms .
Fermented garlic: Use honey and you won’t regret it!
Before you start, you should know that in order to develop the preservation ability of fermentation, it is necessary to preserve the preservation of honey.
Apparently there are two ingredients for fermentation: honey and garlic . You will need a sterilized jar.
Now you have everything you need to take the next step.
Procedure: Instructions
First you need to determine how much garlic you need to fill the glass jar you want to use. However, for the first time, I recommend using a 200 milliliter canning jar, which is a suitable capacity for a medium-sized clove of garlic.
Now carefully peel all the garlic cloves . Do not remove the ends or the middle part. Of course, remove the damaged parts and then add the obtained garlic cloves to your pot.
All that remains is to pour the honey into the pot several times so that the honey reaches the bottom of the pot and the air can escape.
When ready to use, place the pot out of direct sunlight and at room temperature .
Tip: Place a saucer under the pot to catch any honey stains that may appear in the first few weeks.
In addition, you must remember that once you close the jar, you must ventilate it absolutely every day until the gases stop accumulating, which is at least 2 to 3 weeks .
Over time, the garlic will darken and begin to ooze. Once it stops swimming, you can start tasting. Depending on the ambient temperature, it will take about 4 weeks .
Good luck in your work.
Properties of fermented garlic
After fermentation, garlic is even richer in useful benefits that keep our body healthy.
- Natural antibacterial properties
- Very rich in essential antioxidants that prevent cell aging.
- A source of phosphorus and calcium.
- Protects the cardiovascular system.
- Lowers blood pressure
- It lowers the level of cholesterol in the blood.
