fermented garlic

Honey has been the sweetener of choice for thousands of years. Immune boosting fermented garlic honey is the perfect way to add flavour to a dish.

Fermented Garlic Honey

garlic cloves (peeled)

raw honey

Crush garlic cloves with the blade of a French knife. It's important to crush the garlic as it helps speed up the fermentation process.

Place crushed garlic cloves in a clean mason jar and top with raw honey. The glass jar should be large enough to double the capacity of the ingredients. Close the jar with a hermetically sealed lid.&nbsp;

Flip the closed jar upside down daily to make sure all garlic cloves are coated with honey.&nbsp;

Once air bubbles start forming you know your garlic honey is fermenting. Each day burp your jar by removing the lid to release carbon dioxide. If for some reason fermentation has not begun after a few days, simply add a few spoons of water to thin out the mixture.&nbsp;

Continue the process until fermentation slows down and the honey thins out into a syrup. Once the bubbles stop the garlic cloves should sink to the bottom of the jar.&nbsp;

Store the fermented garlic honey in a sealed jar, unrefrigerated to let it age.&nbsp;

Fermented garlic honey is best enjoyed after 3 months of aging. The finished product can be stored in a dark place at room temperature for up to a year.&nbsp;

Fermented garlic adds a refined garlic flavour to any dish. Lacto-fermentation is a great way to enjoy garlic with all its healthy enzymes and nutrients intact.

Fermented Garlic

garlic

water

salt

Once your garlic is peeled add the raw cloves to a mason jar so they are 1 inch from the top.&nbsp;

Prepare a salt brine by dissolving salt in water.&nbsp;

Pour brine into the mason jar until the garlic cloves are covered.&nbsp;

Optional: add any additional flavourings such as pickling spices or fresh oregano or basil.&nbsp;

Put the lid on the jar and store at room temperature in a dark place like your closet or cupboard.

Open the jar once a day to release carbon dioxide. Fermentation fans call this "burping."

Continue this process for 3-4 weeks until fermentation bubbles no longer form.&nbsp;

Move the jar to your fridge once fermentation has completed. Fermented garlic gets more delicious as it ages!&nbsp;

This Bife De Tira might seem as a veal, or even beef steak but actually this Bife De Tira with it’s beautiful fat strip to its side is actually a cut of pork meat. And the fact that that might confuse you is exactly why this cut of pork is totally worth the purchase. You see, when you find a cut of pork with this kind of marbling and color there can only be one explanation; This is high quality pork. For this special occasion i made a Mayonnaise sauce with garlic that has been fermenting for 8 weeks to get to this result.In this recipe ill show you all the hows for a special steak.Bife De Tira with a beautiful powerful fermented garlic mayonnaise that you can make at home. If you can’t afford michelin restaurants like i do, why not bring them to your house?

Bife De Tira Fermented Garlic

Iberico pork Bife de Tira

parsley (chopped)

creme freche

mayonaise

tsp sea salt

½ tsp black pepper

lemon juice

tsp sugar

tbsp garlic

If you want to make black garlic in it&#39;s self you need a rice cooker that is able to run at a temperature that is deisgned to keep your rice warm. You need to let this cooker run for 8 weeks straight.

Fill your rice cooker up with whole bulbs of garlic.

After around 8 weeks your garlic turns black from the inside and the aroma is getting very nice again after weeks of smelling rotten.

Then you are left with black looking dried out garlic cloves which you also can find in de store nowadays. You need around 25 cloves of that for this recipe.

Grind them down into a dust in your grinder.

Build the base for your mayonaise and at the garlic after the rest. Perform a taste test to be sure if you need more or less; I&#39;m using 3 tbsp for this recipe. Then it&#39;s done and you can keep it aside for the recipe or store it for another time.

Black Garlic Mayonaise

Fire up your smoker or BBQ and set it for indirect heat. In my case I&#39;m using the Masterbuilt smoker which i can use for direct heat as well.

Add a chunk of apple smoke wood if you have that ability.

Let them smoke on a aluminium dripping tray untill they reach a temperature of 65°C/150°F

Change the BBQ setup for direct heat.

Brush the mayonaise on top of the steaks and put them on that searing hot grill grate mayonaise pointing down.

Get that almost instant char and flip them.

Brush the other side as well and flip again.

Let it rest for 10 minutes and serve with some more mayonaise on top.

Bife de Tira

Making fermented garlic is a super easy way to preserve and prolong the life of garlic cloves. This recipe is tasty, and full of benefits! This recipe makes one pint jar, but can easily be doubled or more.

water (non-chlorinated)

salt (non-iodized)

Place the peeled garlic cloves into a pint jar, leaving some space at the top so that a fermentation weight can be added.

Make the brine by stirring the salt into the water until it dissolves.

Pour the brine over the garlic, covering it completely.

Put a fermentation weight on top of the garlic to keep it under the brine, then top the jar with a fermentation lid and airlock.

Let the jar sit at room temperature for 2-3 weeks to ferment.

Top 4 fermented garlic recipes from across the web

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Fermented Garlic

Bife De Tira Fermented Garlic

Fermented Garlic

Top 4 fermented garlic recipes from across the web

The most viewed fermented garlic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Garlic Honey

Fermented Garlic

Bife De Tira Fermented Garlic

Fermented Garlic

The most viewed fermented garlic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine