Chilote Garlic Fermented in Ulmo Honey
2 chilote garlic
5 tablespoons of honey from Ulmo @reinamadre.cl
1 jar of 50 g or similar
Cut the garlic into thin slices, place them inside the jar and cover with the honey. For the first 4 to 6 days, open them every day to release the gas generated by fermentation. The honey will get more liquid as the days go by. You can start using it from the moment you prepare it, but I recommend doing it from day 6 because the intensity of the garlic goes down and it achieves a delicious balance with the honey. I like to add ground black pepper, anise, cardamom and a little organic apple cider vinegar to make it more powerful. It can last for years stored in a cool, dry place. Special for dressing salads, pairing meats and preparing sauces.
Recipe from @eats.santiago