You can use this ferment in any way you like once ready.
Traditionally – take a clove and a spoonful of honey from the jar and have them as is. The garlic is much more mellow after sitting in the honey for a month. The honey will also have taken on a delicious garlic flavour.
Add to salad dressings for a boost of probiotic goodness.
Chop some garlic cloves and stir them into savory labneh. Serve with a drizzle of the honey.
Add a little of each to cooked rice or any savory meal to enhance the flavour.
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