Fermented Garlic Honey

Fermented Garlic-Honey is a traditional home remedy that contains antibacterial, antiviral, and immune boosting properties. The combination of garlic and honey can fight off colds, flu and respiratory issues.  

Are you familiar with folk remedies? Folk remedies are traditional treatments passed down through generations or cultural beliefs. Mainly based on information from personal stories or individual experiences. These remedies vary across cultures and regions, but a few examples of folk medicine practice include: herbal and plant remedies (teas, tinctures and salves), the use of minerals, oils, poultices, alcohol, and animal-based products such as honey, bone broth, and tallow are all used as therapeutic agents.  

Honey and garlic have a long history of use in folk medicine, especially when combined. Specific uses include helping with colds, sore throats, respiratory issues, digestive disorders, and to soothe coughs. Fermented Garlic Honey is a popular remedy where garlic cloves are steeped and fermented in raw, organic honey for several weeks. 

Over time, the garlic becomes much milder, and the honey becomes thinner and more infused with garlic flavor. This mixture produces a beneficial, probiotic-rich condiment, making it a source for immune and digestive support. When you start to feel a cold coming or if you are already feeling sick, you can eat one clove of garlic along with 1 tablespoon of honey to help fight off the infection. This can be done up to 3 times daily. The infused honey can also be added into a cup of hot tea. 

How Fermented Honey Garlic works!

Garlic: The primary active compound in garlic, allicin, has documented antibacterial and antiviral properties. It is released when raw garlic is chopped or fermented. 

Honey: Raw, unpasteurized honey possesses antibacterial, antiviral, and anti-inflammatory properties of its own. It is particularly known for its ability to soothe a sore throat and suppress a cough by coating the throat's mucous membrane. Make sure to use raw honey as this is essential because it contains the bacteria and yeast needed for fermentation to occur. 

Fermentation: The process of fermenting raw garlic in honey creates a probiotic-rich mixture. The natural acids and beneficial bacteria in raw honey initiate the fermentation, mellowing the sharp flavor of the garlic. 

 

All you need to make Fermented Honey Garlic is raw, organic honey, fresh garlic cloves and a mason jar. It is very important to make sure to use raw, organic honey as it contains the bacteria and wild yeast needed for fermentation. 

How to make Fermented Garlic Honey: 

Begin by peeling the cloves of fresh garlic. Trim off the root ends of each clove of garlic to make it easier for the honey to penetrate the cloves. 

• Add the garlic cloves to a clean mason jar that has a lid. 
• Add enough garlic to fill the jar one-half to two-thirds full. 
• Pour the honey over the garlic until the cloves are completely covered and the jar is full. 
• Add the lid onto the jar but do not tighten it completely. You want the gases to be able to release from the jar. 
• Put a plate under the jar to catch any drips, and place the jar in a cool dark place, such as the pantry or cupboard to ferment for 4-6 weeks.  

• Everyday or so tighten the lid and flip the jar over. This will ensure that the garlic cloves stay submerged in the honey. 
• It is important to know that gas will build up during the fermentation process, so make sure to "burp" or open the jar daily. To do this just loosen the lid and tighten it again. 
• If you do not burp the jar it can explode from the pressure. You might hear a fizzing noise from the jar, but no worries that is just the fermenting taking place. Just loosen the lid to let the gas our and tighten the lid again. 
• The garlic and honey will stay active and bubbly for the first few weeks, but after that, it will slow down. When this happens you can stop burping the jar. 
• After 1 month the garlic is ready to use. 
• Fermented garlic honey is shelf stable and can last for 12 months if stored properly in and airtight jar in a cool dark place. 

Is Botulism a concern with garlic honey? 

Botulism is really not a concern with this type of ferment. While honey's natural acidity and high sugar content make botulism unlikely in pure honey, the garlic can change these conditions. To reduce the risk, ensure that the garlic stays completely covered and submerged in the honey while stored. 

If you're looking for other ways to support your immune system, check out my recipe for elderberry syrup and fire cider (coming soon). 

 

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