Fermented Za’atar & Garlic Honey

Looking to add some pizzazz to your pantry? Say hello to fermented Never Not Eating Za’atar & garlic honey! This funky fusion will have your taste buds doing the hora like at your cousin Sarah's Bat Mitzvah!

The stuff: 

• 12 cloves garlic
• 2 cups honey
• 2 tablespoons Never Not Eating Za’atar

The method:

1. Place garlic in a sterilized quart jar.
2. Pour honey over the garlic and stir to combine, making sure all the garlic gets coated. Seal the jar and let it sit at room temperature for 3 days. 
3. Unscrew and remove the lid to let out any gases; give your garlic honey a stir. (You’ll most likely see tiny bubbles at this stage, which means the fermentation process has started). Reseal the jar and let it sit, stirring once every other day, at least 1 week and up to 1 month before using.
4. When ready to use, you can strain the solids out, or leave them in. We prefer to strain the fermented honey.
5.  Drizzle on fried chicken, or eat with a spoon to boost immunity.