09/01/2024
WEEK TWO
Fermentation has slowed considerably, and since we're having wings for dinner, I'm going to prepare the REGULAR version. I'll let the HOT go for another week, but the final processing will be the same.
After removing the parchment paper, I drained the honey and garlic into a sieve, to separate the garlic from the honey. You'll notice the honey is quite thin and not as viscous. The garlic sharpness falls somewhere between raw garlic and roasted garlic. You can eat it as is, but don't expect any kisses from the missus. It still has a bit of bite.
You can keep the garlic to add anywhere you'd add raw garlic. Chop them up and add it to your garlic butter. Use it in salads.
I keep the honey in a squeeze bottle. When making wings, after they're cooked and off the grill, toss them in a bowl and add some of the honey. Best honey/garlic wings you'll ever have.
Store at room temperature for approximately 6 months or in the fridge for longer.
Enjoy!
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Previously on Facebook...
WEEK ONE
Both jars still fermenting nicely. Some of the garlic and peppers started to rise above the liquid, so I placed a parchment paper over the top. The more contact with air, the more chances of bad bacteria growing. And then it's just good for compost.
DAY 3.
REGULAR: Decent number of bubbles. Something's happening here.
HOT: Lots of bubbles. Fermentation is strong. IT'S ALIVE!
DAY 1.
Garlic Honey Fermentation: Two Variants, One Regular and One Hot.
REGULAR: with full head of garlic. Covered garlic pieces with unpasteurized buckwheat honey
HOT: with full head of garlic, one Thai red Chilli and one jalapeno. Covered garlic and peppers with unpasteurized Amber honey.
