1-4headsof garlic this depends on the size of your honey jar of course
1jarraw honey (Manuka would be ideal)
Instructions
Purchase a good quality honey in a glass jar, then let stand in a bath of warm water till it is soft enough to pour.
Pour the honey out into a sterilised jug and set aside.
Peel ample garlic cloves, and gently bruise or crush each one. Add to the original honey jar, leaving about an inch or two at the top.
Pour the honey over the garlic, until completely covered - you want to avoid the garlic being exposed to oxygen. Poke floaters down with a chopstick if need be. Save any leftover honey for later use.
Fasten the lid and let infuse for at least three weeks, burping every so often.
Enjoy a teaspoon/clove of fermented garlic honey daily.
Raw unpastuerized honey is essential for the fermentation due to the presence of natural yeasts and enzymes.
This ferment will naturally produce a lot of gas bubbles, you will need to burp the jar daily to release the build up.
Rest the jar on a plate in case there is spillage as you burp.
The thyme is optional, but lends some great anti-microbial compounds.
Not suitable for infants.
Educate yourself on botulism and safety. Briefly, the proliferation of friendly bacteria during fermentation help acidify (lower the pH) of the honey. This protects against the growth of Clostridium botulinum – the toxin responsible for botulism. Clostridium can thrive in a pH greater than 4.6 [5], if you are concerned, use a pH meter to test your ferment before consuming.