Fermented Garlic Honey

Fermented garlic honey is a staple during fall and winter. Raw garlic and raw honey are natural immune powerhouses - both in traditional medicine and modern research. Fermentation makes their benefits even more easily accessible — and delicious. You now have "fresh" garlic that's shelf-stable in the fridge or a cool cabinet for up to 12 months. The natural sweetness of even makes it easier to slip this remedy into the routine of a partner or child over 2 years old.

Garlic:

• shortens the duration of colds

• is prebiotic, beneficial for microbiome

• is antioxidant

• compounds are active against bacterial, fungus, and yeast

• boosts the activity of immune cells

  
  

Honey is a live biologically active substance with many benefits:

• rich in plyphenols, flavonoids and vitamin C

• antioxidant

• inhibits the growth of stphy, E.Coli, Candida

• viral replication and support mucosal integrity

• is anti-inflammatory without immune suppression

Raw, unpasteurized honey contains naturally occurring enzymes and yeast. When its moisture content reaches 19-20% (it draws moisture from food stored in it), fermentation begins and you see bubbles. The acidity increases and this preserves the garlic.

Add this to your medicine cabinet!

Fermented Garlic Honey.pdf

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Special Equipment

• A heatproof 1-qt. jar

Ingredients

• 2 garlic cloves (about 1 head), crushed

• 1½ cups raw honey

Instructions

• Place garlic cloves in a jar and cover with enough raw honey to fully submerge it. Make sure no food is exposed to air. 

• Seal the jar in a way that allows gas to escape but keeps out contaminants (like bugs), options: 

  • Use a traditional crock with a loose cover and weight (like a plate). 

  • Use a Ball jar with a typical canning lid. Close loosely to allow gas to escape, or if closed tightly, release gas daily to every other day. If tight and not off gassed, your ferment can burst the jar or leak. Put on a plate to catch any overflow. If no weight is used, daily pressing with a spoon or tighten lid, invert to cover then return to upright and loosen lid. 

  • Use a glass fermenting weight to keep food submerged. 

  • Use a silicone lid or place some parchment paper or cheese cloth over the opening of the jar, then screw on a lid loosely. This allows for gas to escape but keeps bugs out. Fruit flies are attracted to honey or fruit! 

• Check your ferment regularly. 

• You can start using it at any time, it’s best after you start to see some bubbles and you know your culture is alive! 

•  Store in a cool dark place for Ferment at room temp for 7-14 days. Once bubbles are active, you can seal up the container and store in the fridge or root cellar for many months. The fermentation will slow down in the cool and pressure as well as leaking isn’t a concern.