Fermented garlic when done as the Koreans do it is a long process, Chinese fermented garlic is done a lot faster.Has any tried fermented garlic honey? Isit as simple as peeled garlic covered in honey?
Koreans were the first as far as I know and it is a long process. Chinese do it quicker I wouldn't know what the difference would be. I did look at importing the Chinese fermented garlic but never bothered.I didn't realise there was different ones? What are the main differences?
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