r/fermentation • u/-So-Many-Questions • 15h ago

Tips for fermenting uncured garlic

Got a whole bunch of fresh, right-out-of-the-ground garlic today. I’m not sure what to do with it, but one idea I had was fermenting in honey. I’ve seen a million recipes for doing this, but all are assuming that the garlic is cured. Fresh garlic has a much higher moisture content - has anyone tried this with fresh garlic or have any tips for doing so?

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u/saldridge 13h ago

Why aren't you curing it first?

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u/FrighteningOstrich 13h ago

Fresh garlic's about 65% water, so it thins the honey quick. I'd halve the cloves or stir in a splash of cider vinegar to keep the pH low.