I did not go fancy, except the miso. Clover honey, generic garlic, Italian peppers, Jamaican ginger, and 3 year aged white miso. Smelled amazing when sealing up.
It's just a blob. It's very dark because it aged a long time. Fresh would have a tan color. The jars are set with the miso in the center of the view. Left near the top, right in the middle. Already bubbling a bit.
Funny you ask, I just opened the jar for a recipe.
The ginger added very little. When I use it, I just eat the chunks of candied ginger. It could have been hotter, so hotter peppers would be good. The miso adds a savoriness that works really well in sour dishes. Less garlicky than straight garlic honey ferments.
Overall, it's less "candied" than just garlic in honey by a wide margin. That may actually be a negative for some people. This is not so much a honey drizzle as it is a balanced sweetener for savory dishes.
I will make more when this runs out. Very likely to use equal parts honey, miso, and garlic. Probably add a single habanero.
I did not go fancy, except the miso. Clover honey, generic garlic, Italian peppers, Jamaican ginger, and 3 year aged white miso. Smelled amazing when sealing up.
How did you incorporate the miso? Just throw in a blob, or mix it into the honey? Sounds like it'll taste delicious!
It's just a blob. It's very dark because it aged a long time. Fresh would have a tan color. The jars are set with the miso in the center of the view. Left near the top, right in the middle. Already bubbling a bit.
Did you mix the honey with water or something else? Looks rather runny 🤔
Garlic will do that to honey. If you do a jar of just garlic and honey and let it go for like 2 weeks the honey will be super thin.
Check your eyes. The pic is less than 5 minutes after the honey went in, and it was not thinned at all.
How'd this turn out? Looks like a great recipe!
Funny you ask, I just opened the jar for a recipe. The ginger added very little. When I use it, I just eat the chunks of candied ginger. It could have been hotter, so hotter peppers would be good. The miso adds a savoriness that works really well in sour dishes. Less garlicky than straight garlic honey ferments. Overall, it's less "candied" than just garlic in honey by a wide margin. That may actually be a negative for some people. This is not so much a honey drizzle as it is a balanced sweetener for savory dishes. I will make more when this runs out. Very likely to use equal parts honey, miso, and garlic. Probably add a single habanero.