
English: 
I have garlic that we've harvested from
our own garden and honey that's come
from our family's apiary and no idea
what to expect so one year maybe 10
years ago we decided that we would start
growing garlic in our garden and and we
planted a few bulbs and sort of let it
go and over time it just sort of took
over and it started to grow wild in our
front garden and then it started showing
up in our back yard in our side yard so
we now have garlic everywhere and we
don't really do much to tend it it just
sort of grows wild on its own and we
have we have four or five family members
that all raise bees honeybees and so we

English: 
I have garlic that we've harvested from
our own garden and honey that's come
from our family's apiary and no idea
what to expect so one year maybe 10
years ago we decided that we would start
growing garlic in our garden and and we
planted a few bulbs and sort of let it
go and over time it just sort of took
over and it started to grow wild in our
front garden and then it started showing
up in our back yard in our side yard so
we now have garlic everywhere and we
don't really do much to tend it it just
sort of grows wild on its own and we
have we have four or five family members
that all raise bees honeybees and so we

English: 
get lots of honey and one of my cousins
said to me hey man are you uh are you
fermenting any of your garlic in honey
it's amazing apparently so thought why
not we'll give garlic fermented in honey a try
first things first always start with the
best produce that you can get and I know
that that's easy to say while I'm
standing here peeling garlic that I've
grown myself and honey that I've gotten
from a family member but you really do
want to get the best you can get
and for honey you really need to get
honey that is unpasteurized if you can
get honey at a farmers market or someone
that you know has someone that they know
who has some some bees then get that
really doesn't make a difference and and
as much as you know I you said didn't
like garlic I really do like the garlic
that we grow there's there's a couple of
different kinds that are out there and
one of the kinds I don't like and one of
the kinds I do like so there is
differences and it's the same with this
honey you'll notice that there's two

English: 
get lots of honey and one of my cousins
said to me hey man are you uh are you
fermenting any of your garlic in honey
it's amazing apparently so thought why
not we'll give garlic fermented in honey a try
first things first always start with the
best produce that you can get and I know
that that's easy to say while I'm
standing here peeling garlic that I've
grown myself and honey that I've gotten
from a family member but you really do
want to get the best you can get
and for honey you really need to get
honey that is unpasteurized if you can
get honey at a farmers market or someone
that you know has someone that they know
who has some some bees then get that
really doesn't make a difference and and
as much as you know I you said didn't
like garlic I really do like the garlic
that we grow there's there's a couple of
different kinds that are out there and
one of the kinds I don't like and one of
the kinds I do like so there is
differences and it's the same with this
honey you'll notice that there's two

English: 
different colors and this one the
lighter colored one is a clover honey or
mostly clover honey and the darker one
is buckwheat honey totally different
tastes so I'm interested to see what the
differences are
so my understanding is essentially you
just
peel all the garlic I prefer magic so
now you just want to bruise them you
don't actually want to crush them too
much you just sort of want to give them
a little bit of a bruise well maybe that
was too much there you want them to
start releasing the moisture inside one
of the reasons that honey is shelf
stable or counter stable or doesn't need
any sort of preservative is that it has
a natural preservative but it also has a
very low moisture content and that low
moisture content helps it helps it stay
preserved so the little bit of moisture

English: 
different colors and this one the
lighter colored one is a clover honey or
mostly clover honey and the darker one
is buckwheat honey totally different
tastes so I'm interested to see what the
differences are
so my understanding is essentially you
just
peel all the garlic I prefer magic so
now you just want to bruise them you
don't actually want to crush them too
much you just sort of want to give them
a little bit of a bruise well maybe that
was too much there you want them to
start releasing the moisture inside one
of the reasons that honey is shelf
stable or counter stable or doesn't need
any sort of preservative is that it has
a natural preservative but it also has a
very low moisture content and that low
moisture content helps it helps it stay
preserved so the little bit of moisture

English: 
from each of these garlic cloves will be
enough to start the fermentation process
and I'm just doing a few because I don't
know whether I'm gonna like it or not
pretty much you put the garlic into a
jar and then you pour as much honey over
top of the garlic as it takes to cover
them and then a little bit because you
want to make sure that the garlic is
fully submerged I'm just gonna divide
this up put them in mix it together and
see what happens so roughly half in that
one and half in the other push it down
so it's submerged I probably could have
done twice as much twice as much garlic
like I said I'm a little bit scared so

English: 
from each of these garlic cloves will be
enough to start the fermentation process
and I'm just doing a few because I don't
know whether I'm gonna like it or not
pretty much you put the garlic into a
jar and then you pour as much honey over
top of the garlic as it takes to cover
them and then a little bit because you
want to make sure that the garlic is
fully submerged I'm just gonna divide
this up put them in mix it together and
see what happens so roughly half in that
one and half in the other push it down
so it's submerged I probably could have
done twice as much twice as much garlic
like I said I'm a little bit scared so

English: 
there we go submerged submerged and I've
just got these plastic storage Lintz
this will give off some co2 gas as it as
it starts to work so the lead is just
screwed on a little bit not tight it
still has room to move any co2 that's
produced will be able to escape and over
the next four or five days we'll just
keep checking in and see what happens
weeks not not weeks it feels like months
it feels like once uh it has been once I
got sidetracked fermenting on the back
counter for four months I'm afraid well
I am too I mean it what were you hoping
to create you don't understand what
people do to me I don't understand so
people tell me that this tastes amazing
this is supposed to be incredible

English: 
there we go submerged submerged and I've
just got these plastic storage Lintz
this will give off some co2 gas as it as
it starts to work so the lead is just
screwed on a little bit not tight it
still has room to move any co2 that's
produced will be able to escape and over
the next four or five days we'll just
keep checking in and see what happens
weeks not not weeks it feels like months
it feels like once uh it has been once I
got sidetracked fermenting on the back
counter for four months I'm afraid well
I am too I mean it what were you hoping
to create you don't understand what
people do to me I don't understand so
people tell me that this tastes amazing
this is supposed to be incredible

English: 
it smells garlicky its fermented you can
see that the well is so that here's your
your Nona that's honey I didn't add
enough garlic for all of the honey
differences so this is honey that didn't
ferment the honey at the top fermented
and that's why it's so loose so the
honey at the bottom just didn't do
anything so I need to add more garlic
next time okay this Sweden buckwheat and
clover okay so well let's just try the
honey first okay before we get into the
garlic clove
mmm no I can see that it's got a really
smooth garlicky calm we're just very
smooth isn't it very smooth garlic
flavor to it so would be really it would
be really good in like a dressing or a
lot of other things as well okay you
want that garlicky flavor that would be
amazing a salad recipe yeah just yeah

English: 
it smells garlicky its fermented you can
see that the well is so that here's your
your Nona that's honey I didn't add
enough garlic for all of the honey
differences so this is honey that didn't
ferment the honey at the top fermented
and that's why it's so loose so the
honey at the bottom just didn't do
anything so I need to add more garlic
next time okay this Sweden buckwheat and
clover okay so well let's just try the
honey first okay before we get into the
garlic clove
mmm no I can see that it's got a really
smooth garlicky calm we're just very
smooth isn't it very smooth garlic
flavor to it so would be really it would
be really good in like a dressing or a
lot of other things as well okay you
want that garlicky flavor that would be
amazing a salad recipe yeah just yeah

English: 
nice bass note doesn't it
okay buckwheat a lot of people can't get
buckwheat honey yeah all right if you if
you've never had buckwheat honey go out
and find it it is a good one
there's lots of other great honey's but
you know my for my personal favorite I'm
sure I could take it up sure I can tell
the difference between the two so no um
buckwheat not really has a really strong
flavor but it's it's mellowed with the
garlic okay so so then what about the
garlic that I'm I supposed to eat the
garlic apparently apparently we can eat
the garlic let's see
no experimenting does not smoosh I

English: 
nice bass note doesn't it
okay buckwheat a lot of people can't get
buckwheat honey yeah all right if you if
you've never had buckwheat honey go out
and find it it is a good one
there's lots of other great honey's but
you know my for my personal favorite I'm
sure I could take it up sure I can tell
the difference between the two so no um
buckwheat not really has a really strong
flavor but it's it's mellowed with the
garlic okay so so then what about the
garlic that I'm I supposed to eat the
garlic apparently apparently we can eat
the garlic let's see
no experimenting does not smoosh I

English: 
thought it would be softer well I just
kind of saw but not in the way that I
had assumed it would wish as well you
know yeah why
all right there we go probably not but I
just thought the tractor would be a
delivery game mmm
distinct crunch to it mm-hmm
it's pretty mellow though it's
interesting yeah cuz that garlic has
mellowed it um I guess all the flavors
in the honey now or some of the flavor
it's still garlicky but not mm-hmm so
where would you use the garlic what were
you thinking
Pizza mmm yeah I can see that I can see
that Pizza bruschetta any great on
bruschetta just on um even is garlic
bread or garlic toast cuz I really any
way you would use raw garlic
don't worry you would use raw garlic but

English: 
thought it would be softer well I just
kind of saw but not in the way that I
had assumed it would wish as well you
know yeah why
all right there we go probably not but I
just thought the tractor would be a
delivery game mmm
distinct crunch to it mm-hmm
it's pretty mellow though it's
interesting yeah cuz that garlic has
mellowed it um I guess all the flavors
in the honey now or some of the flavor
it's still garlicky but not mm-hmm so
where would you use the garlic what were
you thinking
Pizza mmm yeah I can see that I can see
that Pizza bruschetta any great on
bruschetta just on um even is garlic
bread or garlic toast cuz I really any
way you would use raw garlic
don't worry you would use raw garlic but

English: 
you want a little bit more of a mellow
flavor okay back onto the counter until
we find do we find that next use okay
there we go
that worked you're surprised it was a
little worrisome there got a while on
the counter I was looking sir Oh

English: 
you want a little bit more of a mellow
flavor okay back onto the counter until
we find do we find that next use okay
there we go
that worked you're surprised it was a
little worrisome there got a while on
the counter I was looking sir Oh
