A spoon full of…. Fermented Honey Garlic keeps the germ bugs away. Fermented honey garlic is a great natural immune system booster. When you combine raw honey and garlic and let them sit aka ferment, you yield garlic that is sweetened and the remaining honey has a mellow garlic flavor. Let’s first dive into the health benefits of this wonderful concoction. Raw honey and garlic provide anti-bacterial, anti-viral, and immune-boosting properties. Which makes this ideal natural remedy during cold/flu season.
To make Fermented Honey Garlic you need two ingredients.
- Raw honey: it is best to use raw [unpasteurized] honey. Raw unpasteurized means it contains the natural microbes and bacteria. Bonus points, use local raw honey.
- Garlic: Use fresh garlic. Peel about 2 -3bulbs of garlic (to peel quickly, use a mason jar and lightly smash the cloves. Here’s a short video demonstration.
How to dose Fermented Honey Garlic:
- At the first signs of a cold, take a spoon full of honey with a garlic clove a couple times a day
- During the peak of cold/flu season, take a spoon full daily
- Anytime of the year- take a spoon full a day or use in your favorite recipe (drizzle some on cooked fish for a delicious dish).
**It’s best to not heat and to use/eat raw.
Fermented Honey Garlic
Equipment
- 1 pint sized mason jar with lid
Ingredients
- 1 cup Raw honey
- 1 cup peeled garlic slightly smashed
Instructions
- Add peeled garlic into a clean mason jar. Cover with honey. The garlic might float, that's ok. Stir to mix the garlic with the honey.
- Place lid and lightly screw closed. Place jar on a plate.
- Store in a cool, dark place. Daily tighten lid and flip to keep the garlic coated. Loosen lid and place back in the "fermentation home."
- You will begin to see bubbles- that's a good sign. Continue to flip the honey
- Your fermented honey garlic is ready in about a month. The bubbles will stop and at that point it's safe to tighten the lid.
- Uses; take a spoon full with a whole clove, Drizzle the honey over some sourdough bread and smash the garlic on top.
- It's best to use the fermented honey garlic within a year, a few months is best to reap full potency.
Notes
If the lid is on tight, if you don't burp it-- release the gasses, it can explode. To avoid this, I like to lightly tighten the lid to naturally allow for some of the gasses to release.
