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.

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Photo credit: Donovan Govan


Unfiltered honey

Garlic cloves


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

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.