We mix our Cheshire Spring honey with chopped organic garlic cloves and the water in the garlic juices activate the natural yeasts in the honey. These yeasts kick start the fermentation process by consuming the glucose and fructose found in the honey (and fructose from garlic), producing carbon dioxide and alcohol which then turns to acetic acid. These fermentation byproducts preserve the food and create an amazing flavour that improves with age, which is why we store it in an anaerobic environment (no oxygen) for 12 months before jarring.
Perfect for cooking without needing to chop garlic. Adds a hint of sweetness to balance out the garlic. Try a spoon with mushrooms fried in butter! Add it to vinaigrettes and sauces or as a glaze on meat, fish and grilled tofu.
Store at room temperature, out of sunlight. Like all honey it should remain edible almost indefinitely, however ensure the lid is closed after use to prevent it absorbing moisture.
- Honey should not be taken by people with allergies to honey or other bee products.
- Honey should not be given to infants under 12 months.