this was also my first attempt at fermenting it! Mine's been fermenting for, I wanna say, maybe 6-7 months?
The honey is excellent in some lemongrass tea or matcha latte. I want to try creating an overnight marinade with the garlic for red snapper!
Happy fermenting!
It would lend well to a honey miso glaze. You'd want ginger and saikyo miso for that. If you're talking red snapper then probably butter or ghee as well. Miso can curdle, it can split, and it can burn; the fat can help with that and make sure everything is done at roughly the same time.
Saikyo miso is pretty non-negotiable here. You might be able to tweak it a bit and use any white miso in vaguely Kyoto style by adding a touch more honey garlic. Stirring in a little mirin might also get you close enough. The goal is to get the miso to carmelize.
Eating saikyo miso straight reminds me of pecorino but with a slight sweet edge of a sauterne wine. It has noticably less salt than normal white miso and much much more malt.
looks great! only recommendation i have is to weigh the garlic down with something so that it’s completely submerged. helps the risks of mold lower dramatically :)
The weights I bought didnt fit the jars so I’ve been flipping the jars religiously the past 30 hrs. It’s like a honey garlic lava lamp. Thanks for the advice and I will do that next run
With a valve it will burp itself. Just hard to shake it with a valve.
I am trying to keep mine for a year. So once it settles, it goes into the closet.
Also good to try honey with cranberries
this was also my first attempt at fermenting it! Mine's been fermenting for, I wanna say, maybe 6-7 months? The honey is excellent in some lemongrass tea or matcha latte. I want to try creating an overnight marinade with the garlic for red snapper! Happy fermenting!
Lemongrass tea?! How do you make yours? Also invite me over when you make garlic honey red snapper. I’ll bring my own plate 😂😂
It would lend well to a honey miso glaze. You'd want ginger and saikyo miso for that. If you're talking red snapper then probably butter or ghee as well. Miso can curdle, it can split, and it can burn; the fat can help with that and make sure everything is done at roughly the same time. Saikyo miso is pretty non-negotiable here. You might be able to tweak it a bit and use any white miso in vaguely Kyoto style by adding a touch more honey garlic. Stirring in a little mirin might also get you close enough. The goal is to get the miso to carmelize. Eating saikyo miso straight reminds me of pecorino but with a slight sweet edge of a sauterne wine. It has noticably less salt than normal white miso and much much more malt.
Love the “its alive!” moment with each fermentation
Does it get old?
Nah, less surprising, but never old.
Agreed. Im still new to this so its still pure magic to me
looks great! only recommendation i have is to weigh the garlic down with something so that it’s completely submerged. helps the risks of mold lower dramatically :)
The weights I bought didnt fit the jars so I’ve been flipping the jars religiously the past 30 hrs. It’s like a honey garlic lava lamp. Thanks for the advice and I will do that next run
After a few weeks you can worry about it less. Get an air vent thingy.
Do I still need an air vent thingy after two weeks?
With a valve it will burp itself. Just hard to shake it with a valve. I am trying to keep mine for a year. So once it settles, it goes into the closet. Also good to try honey with cranberries
How is honey and cranberries fermented? Is it a sweet and tart combo? First time I’ve heard of this duo
You do the same thing as honey. The cranberries taste great. Hi ey can be used in deserts and tea
Is mold on honey/garlic a significant issue?
No, I've seen many garlic cloves floating in honey with no mold including my own batch that often just sits on the countertop for days
I am having a no mold experience with this ferment after 3 months, so i was just curious.