Before starting, however, it must be said that one of the main reasons why we have started fermenting foods is to try to preserve them in the best<\/strong> possible conditions.<\/p>\n\n\n\n For this reason, garlic fermented in honey<\/strong> is really an excellent food, not only for the creation of original recipes with a delicate flavor,<\/strong> but also and above all for the health of our body<\/strong> . Our grandmothers used to consume it a lot.<\/p>\n\n\n\n Known to everyone and widely used in Italian cuisine, garlic can have a new life in this way. Although unlike honey, due to its flavor, it can acquire sweetness and complexity<\/strong> thanks to the fermentation work.<\/p>\n\n\n\n Clearly, it may seem strange to use honey<\/strong> as a \u201c fermentation tool<\/strong> \u201d precisely because it is always seen as an indispensable antibacterial<\/strong> . In fact, honey is considered an antibacterial because its natural acidity, its concentration of sugars and the low availability of water make it unassailable by any microorganism<\/strong> .<\/p>\n\n\n\n Before starting, it must be noted that to develop the preservative capacity of the fermentation,<\/strong> it is absolutely necessary to cancel that of the honey.<\/strong><\/p>\n\n\n\n Obviously there are 2 ingredients<\/strong> for fermentation: and they are honey<\/strong> and garlic<\/strong> . You will need a sterilized jar.<\/p>\n\n\n\n Now you have everything you need to move on to the next step.<\/p>\n\n\n\n First, you need to eyeball how much garlic you will need to fill the glass jar you want to use. However, for the first time, I recommend using a jar with a capacity of 200 milliliters<\/strong> , which is the appropriate capacity for a medium-sized head of garlic.<\/p>\n\n\n\n At this point, peel all the garlic cloves<\/strong> carefully, you should not remove the ends or the central part at all. Obviously, remove the damaged parts and then place the garlic cloves obtained in your jar.<\/p>\n\n\n\n All that’s left is to pour the honey into the jar several times<\/strong> to allow the honey to reach the bottom of the jar and give the air time to escape.<\/p>\n\n\n\n Place the ready-to-use jar somewhere away from direct sunlight<\/strong> and somewhere at room temperature<\/strong> .<\/p>\n\n\n\n A tip: place a saucer under the jar to catch any honey stains that may appear during the first weeks.<\/p>\n\n\n\n In addition to this, you must remember that if you have sealed the jar, you must necessarily ventilate it every day<\/strong> until it stops accumulating gases, that is, at least for 2 or 3 weeks<\/strong> .<\/p>\n\n\n\n Over time, the garlic will appear darker and darker<\/strong> and begin to sink. You can start tasting it as soon as it stops floating. So according to the environment temperature, it will take about 4 weeks<\/strong> .<\/p>\n\n\n\n Good luck with your work.<\/p>\n\n\n\n After fermentation, garlic is even richer in useful benefits<\/strong> to keep our body in good health.<\/p>\n\n\n\n Fermented garlic: this is how it is fermented into honey On this page, if you are interested, you can find out how you can get garlic fermented in honey . Before starting, […]<\/p>\n","protected":false},"author":2,"featured_media":6567,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-6565","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advice"],"yoast_head":"\n![\"\"](\"https:\/\/donnaup.it\/wp-content\/uploads\/2023\/04\/aglio-fermentato-1200x800.jpg.webp\")
<\/figure>\n\n\n\nFermented garlic: use honey and you won’t regret it!<\/h2>\n\n\n\n
Procedure: Instructions<\/h3>\n\n\n\n
Properties of fermented garlic<\/strong><\/h2>\n\n\n\n
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