College Cookbook: Honey garlic ferment


I am currently taking an Alaska Native studies class where we learn about how plants native to Alaska can be used as food and medicine. In our last class, we had a presentation on fermentation and the health benefits that come from eating fermented food. The presenter shared some of her creations, one of which was fermented honey garlic: a mason jar filled with garlic and honey. The garlic was a dark black color and was completely saturated with the honey. Hesitant to try it at first, the garlic ended up tasting strong and sweet. It would make a great addition to a stir-fry, or even hummus.

this is an image
Photo credit: Donovan Govan


Unfiltered honey

Garlic cloves


1. In any size mason jar, fill halfway with garlic cloves.

congratulations from UPD to UAA graduates
- Advertisement -

2. Fill the jar with honey until the cloves are completely covered.

3. Leave the jar in a cool, dark place for at least one month.