WOW there was so much interest in this recipe after I posted about it on social media so I'm so happy to share it with all of you and hope it helps you come winter time.
Its garlic season here in Australia at the moment and therefore the perfect time to grab some gorgeous local garlic and ferment some for the winter month ahead.
This ferment is dead set easy and it lasts forever due to the high sugar content of the honey.
The first couple of weeks can be fizzy and bubbly so make sure its fermenting somewhere that won't get ruined if covered in escaping bubbly honey, I usually put my jar in a small saucer of water to keep away little ants etc in the first couple of weeks.
Use a FIDO or similar swing top jar, steer clear of metal lid jars like ball jars for this ferment, it's a long ferment so it can corrode the lids over time so stick with glass.
Good luck, let me know how you go, tag me on social media, ask questions as you go if you need.
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