This beneficial ferment is super easy to make, the most time-consuming part is peeling the garlic. It can be used for many things, from food to immune boosting medicine.
Whatever jar you choose, just make sure to fill it 3/4 full with peeled garlic. The easiest way to peel garlic is to push down gently with a knife, will make the shell easy to remove, release the allicin which has all the antioxidant properties & produce a garlic juice.
Then use local raw honey to cover it. The garlic will probably float a bit and that’s ok. It’s important to use raw honey for this, as it will still have all the good bacteria that is necessary for fermentation. The juice from the garlic will create just enough liquid for fermentation to happen.
Store in a cool dark place, every couple of days make sure you loosen the lid, let the gases out, then tighten it & flip it over to make sure all the garlic gets covered. It’s also wise from my experience to put a plate or something underneath, as it will likely bubble up and could drip out a little honey.
HFG will ferment for about 4-6 weeks, but you can really eat it at any time. I would suggested at least 2 weeks before consuming to get all the benefits. The flavor will continue to develop over time, the garlic will settle, and the honey will become much runnier. It will store well in a cool place for many months, if not longer. I have one that’s 6 months old & one that’s a year!
We use this when we need to support our immune system during an illness. It’s cuts healing time down tremendously!!