Description
Fermented Honey Garlic has numerous health benefits, is easy to make and a great home remedy to have ready during cold and flu season to boost your immune system! It’s a wonderful natural remedy for a cough and sore throat among many other things!
Ingredients
Scale
- 1 cup raw whole garlic cloves, peeled and lightly crushed (for maximum potency, buy whole heads of garlic and peel yourself as opposed to pre-peeled cloves)
- 1 cup raw honey (more may be needed in order to completely cover the garlic)
Instructions
- Start by sterilizing your glass jars. One of the ways you can do this is by filling a clean jar with boiling water and allowing the hot water to sit in the jar for at least 10 minutes. After the 10 minutes, pour out the water and allow the jar to cool completely. If water remains, dry the jar before starting your ferment.
- Add your peeled garlic cloves to your glass mason jar. (You can choose to keep the cloves larger or chop to any desired size).
- Pour raw honey over the garlic until it is completely submerged in honey. Stir with a non-metal utensil to ensure the honey has coated all the garlic and you have released any pockets of air that may have gotten trapped.
- Using a new coffee filter or paper towel and a metal mason jar ring, cover the jar with the breathable paper and secure with the mason jar ring. (This metal ring makes no contact with the ferment and therefore poses no issue.)
- Please the covered jar in a dark place and allow to ferment for about a month.
- During that month, check on the jar every day or two and make sure the garlic is submerged under the honey, stir to coat if needed. Within a couple days you will start to see little bubbles of fermentation happening at the top of the jar – this is good! As fermentation takes place the flavor of the garlic will mellow significantly and the honey will become just runnier.
- You can begin eating the honey garlic even before the fermentation finishes or anytime after. Store the jar in a cool dark place and enjoy for up to a year or longer. Once the fermentation process is complete you can store the jar with a solid lid.
Notes
- It is possible for the garlic cloves turn a blue or a greenish color during the fermentation process. This doesn’t happen often but it can happen. This can seem concerning however it is not harmful and the honey garlic can still be used.
- If you are concerned about botulism, you can use a pH test strip. Botulism spores can’t reproduce with a pH of less than 4.6. Honey is usually around 3.9, but that can vary from honey to honey.
- If the pH is too high, add a small amount of raw apple cider vinegar to increase acidity and retest. This is typically not needed, but is helpful to know.
- Honey garlic should not be given to babies under one year of age.
Keywords: fermented honey garlic, natural remedies, immune system booster,
