Snacks 🤖 AI Generated

Fermented Honey Garlic (3 Ingredients)

A tangy-sweet Korean condiment that transforms raw garlic into mellow, probiotic-rich cloves in just 2 weeks. This Fat Switch version cuts 38% of calories by using raw honey instead of added oils, delivering the same deep umami punch with zero fat compromise.

15m

Prep Time

Servings

260

Calories

Protein

🛒 Ingredients

✓ 1 cup raw garlic cloves (about 40-50 cloves, peeled)
✓ 1 cup raw honey (preferably organic, unpasteurized)
✓ 1/2 tsp fine sea salt
✓ 1 tsp apple cider vinegar (optional, accelerates fermentation)
✓ 1 tsp filtered water (if needed for coverage)
✓ Glass jar (16 oz / 500 ml, sterilized)
✓ Cheesecloth or coffee filter
✓ Rubber band or jar ring

👨‍🍳 Instructions

1. Prepare & Sterilize: Wash and peel fresh garlic cloves; discard any blemished ones. Rinse a 16 oz glass jar with boiling water and let air-dry completely to eliminate any bacteria that compete with fermentation.

2. Layer Base: Place peeled garlic cloves into the sterilized jar, filling it about two-thirds full (roughly 1 cup).

3. Add Honey & Salt: Pour 1 cup raw honey over the garlic cloves, then sprinkle 1/2 tsp sea salt evenly over the surface. The salt inhibits harmful bacteria while slowing fermentation to enhance sweetness development.

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4. Boost Fermentation (Optional): Add 1 tsp apple cider vinegar if you want faster fermentation (7–10 days instead of 14). Stir gently with a clean spoon to ensure salt dissolves; the mixture should be wet but not soupy.

5. Cover & Seal: Cover the jar opening with cheesecloth or a coffee filter secured with a rubber band. This allows CO₂ to escape while preventing dust and insects from entering.

6. Ferment at Room Temperature: Place the jar on a kitchen counter away from direct sunlight at 65–72°F (18–22°C). Within 3–5 days, a golden liquid will form as the honey and garlic juices merge—this is normal.

7. Check & Stir (Days 7 & 14): Every 3–4 days, stir the mixture gently with a clean spoon to prevent mold on exposed cloves. If fermented faster than 14 days, taste for sweetness and flavor balance.

8. Taste & Jar Transfer: After 14 days, taste a clove—it should taste sweet, tender, and mellow with a subtle tangy edge. If too sharp, ferment 3–5 more days. Seal the jar with a proper lid and move to refrigeration.

9. Cold Storage & Serving: Store in the fridge (no longer needs cheesecloth cover). It keeps for 6 months refrigerated. Serve 2–3 cloves per serving with their syrup as a condiment, side dish, or spread.

📊 Nutrition per Serving

Calories260 kcal

Protein2g

Carbohydrates64g

Fat0.2g

🏷️ Tags

#Korean fermented garlic recipe#Probiotic fermented honey garlic#Low-fat fermented condiment

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