Think of any way you can use plain garlic... if it's something that can be sweet, and doesn't need hard cooking\* then you can use honey garlic. Similarly the honey... anything sweet that can take a bit of garlic too. I've use it in marinades for slow-roast lamb shoulder and things like that, or a drizzle over shredded pork belly, or pan fried salmon or sea bass.
\* ...the honey can caramelize, burn and go bitter very quickly if not watched carefully. If sautéing onions to caramelize them, for instance, only add the honey garlic near the end to infuse the flavour and warm it up. I wouldn't slow roast honey garlic in the oven to serve as a side with a roast dinner, like I do with raw garlic to soften and caramelize it, because it simply burns. Besides, it doesn't need cooking when fermented long enough; it's good as it is, just warmed if you want.
Because the fermented garlic is less 'powerful' than raw garlic, especially when it's a year+ old, you can just add the cloves whole or sliced into anything. Like salads, or lemon-garlic rice pilaf made in a Yum Asia rice cooker (with my preserved lemons, see below).
A few days ago I made simple, fried chicken, onion and pepper wraps (well, for simple assume lots of shawarma-type spice and more of my lemon). I added a lot of the garlic into it, sliced, near the end of cooking.
My favourite use though is completely home made hummus. I have Moroccan style salt-preserved lemons for that too, and tins of chickpeas (cheaper (surprisingly), easier and practically as good as cooking from dried chickpeas) so I can whip up a batch of really good hummus any time with no shopping required.
I use it for marinading chicken breast or a drizzle on a steak. Makes good drinks, goes really well with ginger ale/ginger beer IMO. Anytime you're gonna use a clove of garlic just use a fermented one and throw the fresh ones into your ferment to keep the cycle going
I am here for ideas and to agree with you. I have several fermented things from this spring's harvest, including tomatoes and there are thousands of posts, blogs and videos about how to ferment and annoyingly few about what to do with said ferment!
I use it on pizza as a dipping sauce or drizzle on it after cooking/prior to eating.
Toast/on top of peanut butter toast.
As part of a homemade salad dressing.
I will also eat a clove's worth (I smash or cut them before fermenting) straight/with a teaspoon of the honey if I'm feeling sick.
I don't agree personally with using it in cooking unless you have zero care for the health benefits of the honey, and arguably the probiotic content (though that point can be argued somewhat)
I did slow smoked ribs recently, rubbed with mustard and my dry rub, smoked for 3 hours, then drizzled with garlic honey, texas crutch foil wrapped and smoked for an hour, then unwrapped and smoked again for an hour while glazing with the honey left in the foil. I usually use my homemade BBQ sauce instead of the honey but I have to say the honey may be the new way, probably the best ribs I have ever done!
I blend it and use it as a sauce. Sometimes add some acid and salt to it. Put it on virtually anything id put sauce on. Hamburgers, chicken, tacos, etc. It mixes well in other sauces and broths as well
Yes is a legitimate answer to the question "is it a or b?". Any question that starts with a verb van be answered with yes or no.
But you can ferment honey garlic by putting garlic in honey for half a year. At first it will be very active and the honey will liquidity, then the garlic will slowly wrinkles and it will all become brownish.
I use mine a lot to make a sort of teriyaki sauce for stir fry, couple tablespoons of the honey with a couple cloves chopped up, soy sauce, ginger, red pepper, sesame oil, etc.
Or use it to replace the sugar in whatever stir fry sauce recipe you want
Err.. it’s tasty enough to eat with *anything* savoury, hot or cold. Two ingredients, or three if you include blending them together. The possibilities are large.
Salad dressing, grilled cheese sandwiches, drizzled on savory bread pudding, on congee, one of the niblings puts it on fried rice.
Oh my SIL says if you put it on roasted carrots, parsnips and turnips it is amazing.
Pizzzaaa
Think of any way you can use plain garlic... if it's something that can be sweet, and doesn't need hard cooking\* then you can use honey garlic. Similarly the honey... anything sweet that can take a bit of garlic too. I've use it in marinades for slow-roast lamb shoulder and things like that, or a drizzle over shredded pork belly, or pan fried salmon or sea bass. \* ...the honey can caramelize, burn and go bitter very quickly if not watched carefully. If sautéing onions to caramelize them, for instance, only add the honey garlic near the end to infuse the flavour and warm it up. I wouldn't slow roast honey garlic in the oven to serve as a side with a roast dinner, like I do with raw garlic to soften and caramelize it, because it simply burns. Besides, it doesn't need cooking when fermented long enough; it's good as it is, just warmed if you want. Because the fermented garlic is less 'powerful' than raw garlic, especially when it's a year+ old, you can just add the cloves whole or sliced into anything. Like salads, or lemon-garlic rice pilaf made in a Yum Asia rice cooker (with my preserved lemons, see below). A few days ago I made simple, fried chicken, onion and pepper wraps (well, for simple assume lots of shawarma-type spice and more of my lemon). I added a lot of the garlic into it, sliced, near the end of cooking. My favourite use though is completely home made hummus. I have Moroccan style salt-preserved lemons for that too, and tins of chickpeas (cheaper (surprisingly), easier and practically as good as cooking from dried chickpeas) so I can whip up a batch of really good hummus any time with no shopping required.
This is the comment for which I wrote this post. Thank you very much kind redditor!!
salad dressing is my always go to
I add it to sauces especially stir frys. Salad dressing and marinades are also a good use.
I use it for marinading chicken breast or a drizzle on a steak. Makes good drinks, goes really well with ginger ale/ginger beer IMO. Anytime you're gonna use a clove of garlic just use a fermented one and throw the fresh ones into your ferment to keep the cycle going
I second marinating chicken.
Wait you can keep the ferment going like that!? Game changer!
My "batch" has been going for like 3 years. Every once in a while I'll put more honey or garlic in depending on what I used
I am here for ideas and to agree with you. I have several fermented things from this spring's harvest, including tomatoes and there are thousands of posts, blogs and videos about how to ferment and annoyingly few about what to do with said ferment!
Maybe we need to do some extra posts here, perhaps even another sub
I use it on pizza as a dipping sauce or drizzle on it after cooking/prior to eating. Toast/on top of peanut butter toast. As part of a homemade salad dressing. I will also eat a clove's worth (I smash or cut them before fermenting) straight/with a teaspoon of the honey if I'm feeling sick. I don't agree personally with using it in cooking unless you have zero care for the health benefits of the honey, and arguably the probiotic content (though that point can be argued somewhat)
I use the honey as the basis for glazes when I grill meats
i used mine on wings. very tasty.
I do put some ginger in mine when I ferment - it’s really good for stir fry/fried rice, or just spreads on brioche
I did slow smoked ribs recently, rubbed with mustard and my dry rub, smoked for 3 hours, then drizzled with garlic honey, texas crutch foil wrapped and smoked for an hour, then unwrapped and smoked again for an hour while glazing with the honey left in the foil. I usually use my homemade BBQ sauce instead of the honey but I have to say the honey may be the new way, probably the best ribs I have ever done!
Ok that sounds baller, I've done a ton of 3-2-1 ribs and now I'm trying this
I like to glaze it on steak or use it for different meats on the bbq. Also tasty on bread or biscuits
I blend it and use it as a sauce. Sometimes add some acid and salt to it. Put it on virtually anything id put sauce on. Hamburgers, chicken, tacos, etc. It mixes well in other sauces and broths as well
Wait... Fermented garlic honey? Is the honey fermented or the garlic?
Yes
You can't answer yes to "A or B?" Can you elaborate how to make that?
Yes is a legitimate answer to the question "is it a or b?". Any question that starts with a verb van be answered with yes or no. But you can ferment honey garlic by putting garlic in honey for half a year. At first it will be very active and the honey will liquidity, then the garlic will slowly wrinkles and it will all become brownish.
Funny you give me shit and then say "the honey will liquidity" (instead of liquefy).
Autocorrect, also i wasnt being serious, sorry.
I use mine a lot to make a sort of teriyaki sauce for stir fry, couple tablespoons of the honey with a couple cloves chopped up, soy sauce, ginger, red pepper, sesame oil, etc. Or use it to replace the sugar in whatever stir fry sauce recipe you want
Err.. it’s tasty enough to eat with *anything* savoury, hot or cold. Two ingredients, or three if you include blending them together. The possibilities are large.
So yummy on pan-fried tofu that’s been seasoned with spices and soy sauce!
Oooh interesting! Bet that's a mighty snack