Hey Matt! The garlic in honey is a clean and easy ferment, so it will be totally cool for you to taste as you go. Try it after a month and see if you like it. You can also keep it out and let it continue to ferment and just take out what you need as and when. I have a jar I’ve been working on for a good six months and the flavor now is different than it was in winter.
I find that the garlic stays quite sharp and crunchy, so I like to cook with it just to mellow it out. But totally can be used as is. And then the honey is great as a finisher- drizzled on a pizza or roasted veggies after they come out of the oven and right before serving. The other day I fried anchovies and served them over a kale salad. I drizzled garlic honey on top right at the table and it was just lovely.
That garlic honey looks amazing! 2 questions:
1. Would you say for the first time, about a month or two is best for solid results?
2. How would you use the garlic after it's been in the honey? Do you cook it or just put it in things?
Hey Matt! The garlic in honey is a clean and easy ferment, so it will be totally cool for you to taste as you go. Try it after a month and see if you like it. You can also keep it out and let it continue to ferment and just take out what you need as and when. I have a jar I’ve been working on for a good six months and the flavor now is different than it was in winter.
I find that the garlic stays quite sharp and crunchy, so I like to cook with it just to mellow it out. But totally can be used as is. And then the honey is great as a finisher- drizzled on a pizza or roasted veggies after they come out of the oven and right before serving. The other day I fried anchovies and served them over a kale salad. I drizzled garlic honey on top right at the table and it was just lovely.