Fermented garlic in forest honey
Source: https://www.gefu.com/rcp_recipe/fermented-garlic-in-forest-honey
Ingredients
| 300 | g | Fresh garlic |
| 500 | g | Forest honey |
Preparation
- Peel the garlic and grate it into thin slices using the RAFINO garlic grater/hobel.
- Melt the honey in a double boiler.
- Fill a fermentation jar with the garlic and pour the honey over it.
- IMPORTANT: The garlic must be completely covered with honey.
- Fill the garlic, including the honey, up to the maximum scale.
- Then, place the glass weight using the fermentation tongs (work cleanly) and screw on the lid with the integrated valve.
- Allow the garlic to ferment in a warm (18-23°C), dark place.
- Once the fermentation is sufficient after a few weeks (approximately 3-4 weeks) based on taste, store it in a cool place at 6-8°C.
- When stored in the refrigerator, the garlic is shelf-stable for several months. The ferment can also be pureed for better portioning when storing.
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