I have garlic that we've harvested from our own garden and honey that's come
from our family's apiary and no idea what to expect so one year maybe 10
years ago we decided that we would start growing garlic in our garden and and we
planted a few bulbs and sort of let it go and over time it just sort of took
over and it started to grow wild in our front garden and then it started showing
up in our back yard in our side yard so we now have garlic everywhere and we
don't really do much to tend it it just sort of grows wild on its own and we
have we have four or five family members that all raise bees honeybees and so we
get lots of honey and one of my cousins said to me hey man are you uh are you
fermenting any of your garlic in honey it's amazing apparently so thought why
not we'll give garlic fermented in honey a try first things first always start with the
best produce that you can get and I know that that's easy to say while I'm
standing here peeling garlic that I've grown myself and honey that I've gotten
from a family member but you really do want to get the best you can get
and for honey you really need to get honey that is unpasteurized if you can
get honey at a farmers market or someone that you know has someone that they know
who has some some bees then get that really doesn't make a difference and and
as much as you know I you said didn't like garlic I really do like the garlic
that we grow there's there's a couple of different kinds that are out there and
one of the kinds I don't like and one of the kinds I do like so there is
differences and it's the same with this honey you'll notice that there's two
different colors and this one the lighter colored one is a clover honey or
mostly clover honey and the darker one is buckwheat honey totally different
tastes so I'm interested to see what the differences are
so my understanding is essentially you just
peel all the garlic I prefer magic so now you just want to bruise them you
don't actually want to crush them too much you just sort of want to give them
a little bit of a bruise well maybe that was too much there you want them to
start releasing the moisture inside one of the reasons that honey is shelf
stable or counter stable or doesn't need any sort of preservative is that it has
a natural preservative but it also has a very low moisture content and that low
moisture content helps it helps it stay preserved so the little bit of moisture
from each of these garlic cloves will be enough to start the fermentation process
and I'm just doing a few because I don't know whether I'm gonna like it or not
pretty much you put the garlic into a jar and then you pour as much honey over
top of the garlic as it takes to cover them and then a little bit because you
want to make sure that the garlic is fully submerged I'm just gonna divide
this up put them in mix it together and see what happens so roughly half in that
one and half in the other push it down so it's submerged I probably could have
done twice as much twice as much garlic like I said I'm a little bit scared so
there we go submerged submerged and I've just got these plastic storage Lintz
this will give off some co2 gas as it as it starts to work so the lead is just
screwed on a little bit not tight it still has room to move any co2 that's
produced will be able to escape and over the next four or five days we'll just
keep checking in and see what happens
weeks not not weeks it feels like months it feels like once uh it has been once I
got sidetracked fermenting on the back counter for four months I'm afraid well
I am too I mean it what were you hoping to create you don't understand what
people do to me I don't understand so people tell me that this tastes amazing
this is supposed to be incredible
it smells garlicky its fermented you can see that the well is so that here's your
your Nona that's honey I didn't add enough garlic for all of the honey
differences so this is honey that didn't ferment the honey at the top fermented
and that's why it's so loose so the honey at the bottom just didn't do
anything so I need to add more garlic next time okay this Sweden buckwheat and
clover okay so well let's just try the honey first okay before we get into the
garlic clove
mmm no I can see that it's got a really smooth garlicky calm we're just very
smooth isn't it very smooth garlic flavor to it so would be really it would
be really good in like a dressing or a lot of other things as well okay you
want that garlicky flavor that would be amazing a salad recipe yeah just yeah
nice bass note doesn't it okay buckwheat a lot of people can't get
buckwheat honey yeah all right if you if you've never had buckwheat honey go out
and find it it is a good one there's lots of other great honey's but
you know my for my personal favorite I'm sure I could take it up sure I can tell
the difference between the two so no um buckwheat not really has a really strong
flavor but it's it's mellowed with the garlic okay so so then what about the
garlic that I'm I supposed to eat the garlic apparently apparently we can eat
the garlic let's see no experimenting does not smoosh I
thought it would be softer well I just kind of saw but not in the way that I
had assumed it would wish as well you know yeah why
all right there we go probably not but I just thought the tractor would be a
delivery game mmm
distinct crunch to it mm-hmm it's pretty mellow though it's
interesting yeah cuz that garlic has mellowed it um I guess all the flavors
in the honey now or some of the flavor it's still garlicky but not mm-hmm so
where would you use the garlic what were you thinking
Pizza mmm yeah I can see that I can see that Pizza bruschetta any great on
bruschetta just on um even is garlic bread or garlic toast cuz I really any
way you would use raw garlic don't worry you would use raw garlic but
you want a little bit more of a mellow flavor okay back onto the counter until
we find do we find that next use okay there we go
that worked you're surprised it was a little worrisome there got a while on
the counter I was looking sir Oh