🐝🧄 How To Make Garlic Fermented In Honey Recipe

Garlic and Honey - What??? We have garlic that we grow in our garden, and honey that our family produces. So we thought for this recipe we'd combine the two and ferment the garlic in the honey...
This is not a cure, remedy, or a treatment for CoVid-19 Coronavirus. It's just a flavour enhancer for cooking.
This is more of a method than a recipe.
Peel and lightly crush enough garlic to fill a 250 mL (or larger depending on how much you like this) Mason jar. Drizzle enough unpasturised honey into jar to cover and submerge the garlic.
Loosely put a lid on top that will allow any CO2 to escape.
Stir occasionally and push any floating garlic back below the level of the honey.
Leave on the counter at room temp.
Within a couple of weeks the honey will become a watery liquid and the garlic will turn a golden or darker brown.
Can be stored at room temperature almost indefinitely.

The honey and garlic can be used in salad dressings, marinades for meat, on pizza… the uses are endless.

#GlenAndFriendsCooking #Garlic #LeGourmetTVRecipes

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[GlenAndFriendsCooking]

Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes! Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^

[luthienprice]

'It's Alive!' with Glen.

[cathleencaratan]

I make this every year. It’s a great immune booster. I love it on toast, have mixed it in with soft cheeses for an appetizer platter, dressing as you mentioned, mashed potatoes and grilled veggies and roasted meats. When you said pizza, my eyes lit up!

[haroldheia]

So being new to your channel I just found fermenting garlic. I also understand you do not like dicing garlic up. I understand.
So... make Lacto Fermented Garlic. If folks don't grow their own garlic, you can use peeled garlic from the store as long as it isn't treated in some way. I peel my own garlic then throw it in the food processer ( one pint). To this add two tablespoons fresh whey and two tsp. sea salt and blitz until fairly smooth. Put in sterilized glass jar pressing down to extract all air pockets. Put on lid and set on your counter for 5-7 days.
Then store in your frig for at least 3 months before using. Just scoop out however much you need for your recipe, no mincing required.
It tastes like fresh garlic for as long as you store it. We once made 3 quarts of this at one time and had it for several years before it was used up.
Tasted the same 2 years in as it did at 3 months.
Give it a try because it is so good and a real time saver in the end.
Love your channel!

[dlbstl]

I started watching your videos a couple months ago and they were the newer ones. This one is 2 years old and has music. I like the newer ones better because there is no background music. I can hear people talking better without annoying background music. So glad you decided to stop doing that.👍

[stacewizer]

The health benefits of garlic are amazing. This is a great way to preserve it for long-term storage, and I can give it to my daughter who is 7 when she starts coming down with the sniffles or something... She likes it.

[sublimebites]

I eat fermented garlic in honey every morning. It’s good for your immune system. It’s good!

[seanlavoie]

2:14 Hehe glad this popped up in my feed. I’ve gone through many of the older videos without that, but I didn’t see this one.

[richlaue]

Glen and friends. Also try cranberries or Cherries fermrlrnted in honey same thing, and yes you again want a large amount of fruit with just enough honey to cover.
This is a quick 1 -2 month fitment. No need to wait for it to mellow out.
Let garlic ferment 6 -12 months to remove the garlic bite giving a real smooth mellowed garlic taste.

[felkikid]

I’m super into this fermenting series if videos, it’s like natures version of cooking chemically. A way to make stuff stable or intoxicating or even just have good bacteria. Super cool

[misterakt]

love how you went back and added the covid disclaimer 😂 your sense of humor is incredible!

[discomfortzone]

So glad you dropped the background music in recent videos. Doesn’t need it :)

[dartagnantaft]

I've made a batch and it's awesome. The health benefits are great.

[mikezimmermann]

I’m planning to make some of this up and then bake up some whole wheat baguettes. I figure the fermented garlic and some chopped walnuts should be great on a bread that already has a bit of a “nutty” flavor to it!

[anthonycummin]

I wanted to take a quick peek at the method and I have to appreciate that you came back to a video from ages back and added that COVID disclaimer, love the work.
Edit: just noticed the sky flakes, best saltines in the world, sadly hard to get where I live.

[davidhamilton]

I think this would be a great add on for wings, and in the Tradition of Chef John, add some Cayenne pepper.

[leonardohill]

I love your fermentation Videos, Glen&friends keep them coming please. ;-)

[markmelton]

I'm going to try it. I have some garlic bulbs I pulled yesterday, drying on the back porch, and I have a gallon of my neighbors Tulip Poplar Honey his bees get from my massive Poplars. I think the Poplar honey tastes so much like Buckwheat honey, should be a great match! Thanks

[alisonlw]

I have pint of this sitting on my kitchen counter. I started it on December 23/17, and it's still aging. To be honest, I'm a little nervous of it, though I have been tasting small amounts. It's delicious, but still has quite a strong garlic flavor. Hopefully it'll mellow out soon.

[maureenhargrave]

I preserve my garlic cloves in a jar of sherry kept in the fridge