Unlocking the Power of Fermented Honey Garlic: A Delicious and Healthy Recipe
Cold and flu season is right around the corner which means it’s time to start preparing our cabinets with our favorite cures for winter ills. I’ve made fire cider, tinctures, but by far my favorite is fermented honey garlic.
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Fermented Honey Garlic Recipe:
Ingredients:
– 1 cup raw garlic cloves, peeled
– 1 cup raw honey (unpasteurized and unprocessed)
We buy both in bulk from Costco. We buy raw pure honey as local as we can find. It needs to be real, raw, unprocessed honey to have all the health benefits. Our Costco has a brand that is sourced in Minnesota that we love.
I started my first batch in August 2021. Over the years I’ve tried whole cloves, minced, and chopped. My family does not like whole cloves. I’ve found August is the perfect time to make it. This timing allows my mix plenty of time to ferment before any illness strikes, and it’s harvest time so I’m in my kitchen anyways.
Instructions:
1. Prepare the Garlic: Peel the garlic cloves. You can leave them whole or lightly crush them to release more flavor. I don’t mind eating whole cloves or bigger chunks but my children aren’t as willing so I tend to cut mine up into small pieces.
Check out this Garlic Peeler to make this process super easy and fast!
2. Combine: Place the garlic cloves in a clean glass jar. Pour the honey over the garlic, ensuring that all cloves are fully submerged.
3. Seal and Store: Put the jar out of direct sunlight, but somewhere you will remember to give a shake or flip every day or so. If you forget a day or 2 it’s forgivable, but at least a few times a week. If you have a regular lid on you can flip it, but make sure to burp it as it will form gasses in the jar with fermentation. With a fermentation lid make sure to shake well to coat the garlic. If you find flies or bugs are attracted just find a small loose topper to put on your fermentation lid so the bugs don’t get stuck to it. During this period, the mixture will bubble and produce some gas; this is normal and indicates fermentation.
We love these Pickle Pipes for a burp free fermentation process
4. Stir and Taste: Occasionally check the jar. You can stir the mixture gently if you like. Taste it to see if the flavor has developed to your liking. It will continue to darken over time: this is good!
Darker is the older ferment I started in 2021 and added to it every year. This is good! Lighter is the new honey and garlic mix that needs to ferment.
This process will take about a month, than the mixture can be stored in the fridge until needed.
Uses of Fermented Honey Garlic:
1. Immune Support: Both garlic and honey have natural antibacterial and antiviral properties, which can help support the immune system.
2. Digestive Health: The fermentation process can enhance the beneficial probiotics in the mixture, supporting gut health.
3. Cough and Cold Remedy: It’s often used as a natural remedy for sore throats and coughs due to the soothing properties of honey and the antimicrobial effects of garlic.
4. Flavoring: The fermented garlic can be used as a flavorful addition to salads, dressings, or marinades. The honey also adds a unique sweet and tangy flavor.
Remember to store the fermented garlic honey in the refrigerator after the fermentation period to preserve its flavor and benefits.
God Bless!
