Deep South Homestead community with Danny and Wanda.
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I’m looking for guidance. I made honey-fermented garlic because so many people said it was great for immunity and also that it was “SO DELICIOUS!”. We also use a lot of garlic and love it, so I was excited. I followed all the directions, using raw honey, crushed the cloves slightly to release the juices, and kept the garlic submerged. It bubbled perfectly and the honey became runny, as expected. It didn’t mold, either. It’s been about a month and a half. My husband and I tasted it, and “delicious” isn’t a word I would use. Is it an acquired taste? Does it taste better as it ages? I’m sure I did everything right, I guess it’s just not the flavor I expected.
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