Brad Makes Fermented Garlic Honey | It's Alive | Bon Appétit

a lot of people worry about botulism, let's make some

fermented

garlic

with

honey

, okay, and it's two ingredients, that's it, sometimes there's a third, but we'll get to that later. I start with, you know, very nice raw, trying to Just so you know, the best one you can find locally is the best. I mean, you want to use the best quality that you can get raw, raw, raw and then we have really good

garlic

. I buy it at the farmers market. Pete's k-y-t farm. They are some of my favorite medicinal grade garlic and Andrew Nolan. How's it going?

So I just peel off the layers over the trash can. I know that's a big no-no in the food world, so get over it, it's just uh. you know it's within its cause, well, you know, sometimes something crystallizes and becomes too thick, you can't really pour it. Some people, oh, there they go, they jump. I'm not a big fan of the microwave. I'll just say, you know, I think it will kill maybe some of the microorganisms in it and that's what we really want, you know, it's like a two-part glue or epoxy, you mix one and the other and it becomes the garlic epoxy. , it is the same as if something were eating it, it is a self-defense mechanism that garlic has where it will form a thing called allicin, when something crushes the cell walls, it believes that it is being eaten or attacked, so it begins to produce the Alison and Alison is what's really good for you in garlic, just removing the skin from the garlic is sometimes tricky, but if you crush it a little it just comes out, there's a lot of prep so I imagine in the video this department will be like RiRi and suddenly that's all peeling and a nice botulism will not survive in an acidic environment below four point six on the pH scale.

I have a little pH meter and I test it if it starts to go above four. point six, sometimes I just spray it with a little apple cider vinegar and that will usually bring it down. Mowgli is a bit Nibin zon no big deal actually you know what, so let's cut them out, wait, okay, cut any of them out. booboo stains, look at that, oh, cute, cute crush, you see that bruise happening, I said, Alison, she informed her, so yeah, we've got our garlic in there and what I'm going to do is cover it with

honey

and you want it to be nice. and submerged, so yeah, yeah, take this thing, oh yeah, it's and everything's fine, so it's nice and look how thick it is now it weighs, you see, okay, you spend a couple of days and the liquid starts to get out of the garlic and this will become. super watery again, the best garlic, the best honey you can find, get it at the farmers market or like that weird guy who sells out that office in a few days, it's very active, it bubbles, it foams a little, so you have to go. some headspace, otherwise you may have an explosion, you may have some problems, very, very important, you know, I do it once or twice a day, you have a, it's called burping, so what you're doing is letting the gases get out. and you'll hear it when it's fermenting and you go you know we'll get the shot later don't worry so you can keep it out you know people say you can keep it out of room temperature for like a year and the garlic will get darker , the texture changes, it gets a little chewy, it's like a little garlic candy and you know, it's not FDA approved, but it's very, very good for your immune system.

I think I think it's been since Tuesday right. I think it's Tuesday anyway, you can see, look, the deck pressure is increasing and that means gases are building up there. I'll burp him now, oh yeah, did you hear that little pop when we started, it was very, very thick honey. and now I mean it almost looks like it's not even honey and we didn't add anything else so we're just going to let that guy sit there and then it's okay look it's got a nice pressure there oh yeah you can smell it. You'll see, you have some pretty little white bubbles at the top.

I have some older stuff here. This is liquid and it's fine. This one is about six months old. Sometimes I like just a little bit of apple cider vinegar, you can add a pinch of cayenne and you can top it off, you know, if you say it's going down a little bit, you can throw in a little bit more and let it ferment and look, this is not More than garlic and honey, we look at the liquid that

makes

you start to feel a little froggy. kinda sick just shoot that you can do this every day mm-hmm lose that really spicy bite that raw garlic eyes pretty good stuff okay amantha garlic honey bone you know mike my philosophy on him , it's about preventive maintenance, okay, I say with I preventive maintenance I'll probably get sick tomorrow.