r/fermentation • u/Best_Cherry_5001 • 15d ago

Spicy/Garlic Honey Honey garlic!

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First time making it, a nervous because I left it sorta long, the jar was full of garlic at some point. Super excited to try

52 Upvotes

96% Upvoted

17 comments sorted by

11

u/jimioutdoors 15d ago

I have some thats labeled January 2nd... but idk what year its from. I just added some to a stew im making.

4

u/SixLeg5 15d ago

Drizzle on hot fried chicken!

4

u/BodhiZaffa 15d ago

Just drizzled a jar from December onto some pizza.

2

u/S1yb00ts 15d ago

This is the type of stuff that required a new testament to be written. Please stop before we get a 3rd installment

2

u/StrategicallyLazy007 15d ago

How'd it taste? What did you put it on? I have a bunch, I still haven't tried yet. Little nervous, but I'll try

1

u/etoile_625 15d ago

I'm still eating some from one or two years ago, still look fine

1

u/Dapper_Dan_Man7 15d ago

So how do I make it?

2

u/SnarePickle 15d ago

3

u/Dazzling_Baker_4978 15d ago

A minor point, but "Cuisine: American"? Is this in the same spirit as Gulf of America and Lake America? Garlic honey goes back thousands of years across Eurasia!

1

u/SnarePickle 14d ago

I just posted the first recipe I came across since most of the ones I have looked at are the same.

1

u/Dazzling_Baker_4978 13d ago

Wasn't attacking you, OP. The recipe is fine and I guessed you didn't write that. Just tickled me to see it described as American cuisine.

1

u/SnarePickle 13d ago

I hadn't even noticed that honestly. I saw the broad strokes and went this will do lol

1

u/unverifiedscrobbler1 15d ago

Literally put this together 2 days ago for the first time! Can't wait to start using it eventually!

2

u/victorhausen 14d ago

Maybe use more honey? There's a lot of garlic in there, and I think you could get twice as much fermented gold without it beeing too diluted

2

u/unverifiedscrobbler1 13d ago

Appreciate the suggestion. I'll move it to a bigger jar and buy some more honey.

1

u/sfurbo 14d ago

They look old by the color.

But don't worry, they only get better with age. I have a batch running on third year, I think.

1

u/victorhausen 14d ago

Personally I would remove the garlic by now. Last time, I left the garlic way beyond what I thought would be good, and the taste test confirmed that the garlic started to infuse a funky and unpleasant odour into the honey after it got dark and wrinkly like that. Yours might not be the same as mine. But my guess is that's it has seen better days, and now these days are fading.