Last summer when I harvested my delicious, pungent, crisp and plentiful 2014 crop of garlic, small-headed though they were (a whole other story), I peeled almost two cups of the cloves and put them into a pint ball jar, salted them liberally and let them sit over night in order to begin the fermentation. The next day I rubbed them dry and covered them with local Rutland honey from Right Mind Farm. I put the lid and ring on the jar and set it aside in a hidey place over by the coffee pot.
Now, a recipe for this substance called Ninniku Hachimitsu-zuke from the book Quick and Easy Tsukemono: Japanese Pickling Recipes, does not call for the garlic being salted overnight, but just covered with honey and set aside in a cool place. Sarah Nelson Miller, who referred to that recipe on her blog, Killer Pickles, points out that not only is honey 80% sugar but it is also acidic, both traits that help preserve whatever’s in it. Like garlic. Miller also urges us to, “try using it in dressings, sauces, and marinades, and it’s a natural choice for many kinds of Asian cooking. I love to chop up a bit of the garlic and mix it with the honey and some raw apple cider vinegar and drizzle that over (a pork loin).”
This concoction was being raved about by posters on a Facebook thread called Fermenter’s Kitchen and another called Wild Fermentation (started by Miller) after the book by Sandor Katz. It was promoted as being, number 1, delicious and, number 2, a fantastic remedy for colds and flu due to the antibiotic and healing properties of both ingredients.
Truthfully, what I had in mind was an approximation of the delightful taste you get when you baste thin flatbread dough with garlicky olive oil, bake it off, and then drizzle it with honey and a sprinkle of coarse salt, and eat it while it’s warm. If you’ve never tasted this you must must must make occasion to try it.
But this was not to be, for when I tried the garlic and honey after it had fermented on the counter for a couple of weeks, the honey had watered down with the juices of the garlic, I guess, and simply did not have that unctuous mouth feel. And of course, then, also, there was the fermented taste, which is not to be scoffed at, normally, but in this instance was not what I was looking for. I left that jar alone after that, merely glancing at it balefully once in awhile, trying not to bewail the waste of valuable garlic AND honey......
But that was before this insidious little dry cough that came on slowly over a week or so became productive and near constant, keeping me awake at night and finally making my ribs hurt. That baleful glance happened once again on that little pint jar and this time lingered, and I thought well, what the hell, that’s what it’s s’pozed to be good for and I forked out a garlic clove and ate it! That was a treat! Then I spooned up some of the honey and swallowed that. Not bad.
Next morning, cough was still there, and still productive but with the air of clearing out and cleaning up rather than going deeper and despicable-er. Another clove of garlic and spoonful of honey – hot and sweet! there are worse ways of dealing with illness – in the morning and healing is definitely on the upswing.
Just proving that A Spoonful of Honey makes the medicine go down...
This Twice Bitten column first printed in the Rutland Herald 12/9/14