Fermented Garlic Honey Salt
Fermented Garlic Honey Salt is a brilliant example of attention to detail and patience. The process involved in order to reach this desired end product is lengthy and requires time.
First the garlic is grown organically and chemical free in living soil. This can take up to 9 months in some cases from when the cloves are planted in fall of the previous year - up until harvest of the bulbs late spring to early summer. The bulbs are then dried and cured which can take up to 1 month. The Garlic is then hand peeled and placed into fermenting vessels.
Raw honey is then extracted from UFM bee hives. Bees are some of the hardest workers in nature and deserve their due credit. Once the honey is hand spun out of the wax comb, it is placed into the fermentation vessels with the peeled garlic. The moisture in the garlic cloves leech out and this off-sets the moisture content in the honey allowing microbes to thrive and begin the fermentation process which takes a minimum of 6 months. The enzymes in the honey from the bees also help break down the garlic and transform the flavors into something amazing.
After 6 months of fermentation, the honey and garlic cloves are strained off from one another and you are left with fermented garlic honey which is fantastic for cold and flu season come winter. The whole garlic cloves are then dried in a low temperature dehydrator for 1 month.
After 1 month of drying, the fermented garlic cloves are milled together with fine high grade REAL Sea Salt. Thus you have an amazing end product of Fermented Garlic Honey Salt.
This product is amazing on raw tomatoes and veggies, salads, sauces, protein, and whatever else you want to add a funky sweet garlic flavor to.
Made in very small batches, seasonally. Very limited quantities.
Sold in a 2 oz. Jar
Fermented Garlic Honey Salt is a brilliant example of attention to detail and patience. The process involved in order to reach this desired end product is lengthy and requires time.
First the garlic is grown organically and chemical free in living soil. This can take up to 9 months in some cases from when the cloves are planted in fall of the previous year - up until harvest of the bulbs late spring to early summer. The bulbs are then dried and cured which can take up to 1 month. The Garlic is then hand peeled and placed into fermenting vessels.
Raw honey is then extracted from UFM bee hives. Bees are some of the hardest workers in nature and deserve their due credit. Once the honey is hand spun out of the wax comb, it is placed into the fermentation vessels with the peeled garlic. The moisture in the garlic cloves leech out and this off-sets the moisture content in the honey allowing microbes to thrive and begin the fermentation process which takes a minimum of 6 months. The enzymes in the honey from the bees also help break down the garlic and transform the flavors into something amazing.
After 6 months of fermentation, the honey and garlic cloves are strained off from one another and you are left with fermented garlic honey which is fantastic for cold and flu season come winter. The whole garlic cloves are then dried in a low temperature dehydrator for 1 month.
After 1 month of drying, the fermented garlic cloves are milled together with fine high grade REAL Sea Salt. Thus you have an amazing end product of Fermented Garlic Honey Salt.
This product is amazing on raw tomatoes and veggies, salads, sauces, protein, and whatever else you want to add a funky sweet garlic flavor to.
Made in very small batches, seasonally. Very limited quantities.
Sold in a 2 oz. Jar
Fermented Garlic Honey Salt is a brilliant example of attention to detail and patience. The process involved in order to reach this desired end product is lengthy and requires time.
First the garlic is grown organically and chemical free in living soil. This can take up to 9 months in some cases from when the cloves are planted in fall of the previous year - up until harvest of the bulbs late spring to early summer. The bulbs are then dried and cured which can take up to 1 month. The Garlic is then hand peeled and placed into fermenting vessels.
Raw honey is then extracted from UFM bee hives. Bees are some of the hardest workers in nature and deserve their due credit. Once the honey is hand spun out of the wax comb, it is placed into the fermentation vessels with the peeled garlic. The moisture in the garlic cloves leech out and this off-sets the moisture content in the honey allowing microbes to thrive and begin the fermentation process which takes a minimum of 6 months. The enzymes in the honey from the bees also help break down the garlic and transform the flavors into something amazing.
After 6 months of fermentation, the honey and garlic cloves are strained off from one another and you are left with fermented garlic honey which is fantastic for cold and flu season come winter. The whole garlic cloves are then dried in a low temperature dehydrator for 1 month.
After 1 month of drying, the fermented garlic cloves are milled together with fine high grade REAL Sea Salt. Thus you have an amazing end product of Fermented Garlic Honey Salt.
This product is amazing on raw tomatoes and veggies, salads, sauces, protein, and whatever else you want to add a funky sweet garlic flavor to.
Made in very small batches, seasonally. Very limited quantities.
Sold in a 2 oz. Jar