The recipe for firming garlic with Vosges mountain honey combines the benefits of honey and garlic in an astonishing and easy-to-make mixture. It is a natural medicine to strengthen your immune system and an exceptional condiment.

Garlic fermented with mountain honey as a condiment

Franck Fesser's honey is pure and 100% artisanal. Combined with quality garlic that you simply remove from its jacket by easily peeling, this will give you a wonderful mixture that you can use as a condiment or consume for its benefits with a spoon... Do you want a treat? This is perfect for strengthening your immune system and impressing your guests .

Recycle the jam jar

What do you need? A jar of your choice, such as a jam jar . Here's how to make your fermented garlic with mountain honey yourself. A way to recycle pots that we often don't know what to do with. Whatever size jam jar you use, you will simply need to fill it well, leaving a space of one to two centimeters before the edge.

Ingredients

• 2 heads of garlic
• 1 pot of 500g Vosges mountain honey from Franck Fesser
• 1 sterilized jam jar

Preparation, fermentation and storage

1. Start by peeling the garlic cloves . Using the blade of a knife, lightly crush the garlic to bruise it. This will allow it to gradually release its juice and help with fermentation .
2. Sterilize your jam jar in the microwave . Fill the pot with water and then place it in your microwave. Heat until the water boils and continue cooking for an additional 2 minutes at maximum power. With boiling, the water will sterilize the jam jar and prevent the presence of germs. Wearing gloves, take out the jar and drain the water. Dry it with a clean cloth.
3. Next, add the prepared pods to this sterilized jam jar and leave at least one to two centimeters of space at the top. Then pour the Vosges mountain honey over the garlic cloves. No need to preheat the honey. Mix the garlic cloves with the honey so that it is well distributed inside. If the garlic cloves naturally “float” towards the water, this is completely normal.
4. Seal your jam jar and let it sit in a dark place at room temperature on a plate.
5. Degas the jam pot three days later . Bubbles are already appearing and this is the sign of a first fermentation. Close the jar and turn it over on the plate so that the garlic is still submerged in the honey.
6. Leave to ferment for at least a week before first use. You can then leave it to ferment for at least a month in a warm, dark place . It can be kept like this for a very long time and will deliver its flavors and benefits combining mountain honey and garlic throughout the year, releasing sublime flavors that will enhance your dishes, salads and culinary preparations.

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