Kat Riach and her husband own Lochaber Farm bread barn in Fife, an off-grid bakery
In the kitchen garden the first green shoots of our garlic crop have been standing proud against the wind, hail and rain of recent weeks. Garlic is known to have medicinal benefits, containing a little bit of almost every nutrient you need. These are released when it is crushed, chopped or chewed.
A simple way of preserving garlic is fermented honey garlic. Separate enough garlic cloves in order to fill a jar three-quarters full – bruise each clove by putting put the flat edge of a knife on top and pushing down with the palm of your hand. Put the cloves into a jar and cover with raw honey which contains wild yeast and bacteria needed for fermentation.
Cover loosely with a lid and put in a dark place. Every few days tighten the lid and upturn the jar to coat the cloves. When you return the jar to upright, loosen the lid again. This can be eaten at any time – but it will ferment for about a month and will store for a good many months. The honey or garlic cloves can be eaten as a prophylactic straight from the jar, but also make an excellent glaze or marinade for meat or vegetables.