Although you do not have to cook, you do need time for the fermentation process. So get started on this project a few weeks before giving it away. It's best after 14 days, but can be used after a week.
- 1 cup peeled organic garlic cloves**
- 1 cup raw, unpasteurized honey
- ** the ratio is approximately 1 cup of cloves to 1 cup of honey
- Peel and slightly crush the garlic cloves
- Add them to the clean jar
- Cover the garlic cloves with the honey leaving about 1/2 inch space from the top of the jar.
- Put the lid on the jar and place it on a plate in a dark place away from direct sunlight.
- The cloves will float to the top, but every day or so invert the jar so the honey covers the garlic cloves.
- The honey will start to foam and the garlic will turn dark.
- The honey will be ready in 14 days but you can ferment it for a year. Store the jar at room temperature in your pantry.
If you have never fermented anything don't worry about botulism The good bacteria dominates and keeps pathogens out. Botulism can only occur when you heat a food and can or remove the oxygen. Heating the foods kills all the bacteria and then only botulism can survive the high heat. You never do this with cultured foods which makes them one of the safest foods to make and eat. Good bacteria dominates!
Just a reminder that babies shouldn't have honey until they're a year old.