Fermented Honey Garlic

Are you looking for an immune-support remedy that is easy to make? Fermented honey garlic may be the answer for you. Made simply from items you probably already have on-hand in your pantry fermented honey garlic is sure to become a family favorite around your home.

How to Prepare: Simply separate and peel the amount of garlic cloves you wish to use. I usually eyeball this recipe in a 4:3 ratio of honey to garlic. For example if you have 1 cup of honey, you will use 3/4 cup garlic. It is better to use actual garlic rather than elephant garlic since the compounds are not exactly the same as they are with true garlics. You can either leave the cloves whole, bruise/crush them a bit, or even chop them finely depending on your preference. The amount of time it takes for the honey to infuse into the garlic will vary based on this decision.

Left whole, the cloves will need about 20 days to infuse. Another factor to consider is how you plan to use the end product. If you will be eating them as needed then you can leave them whole. If you are planning to use your fermented honey garlic in recipes, on toast, or in dressings then you may want to chop them well.

Put the garlic in your container and pour raw (local) honey over it. Cover tightly with lid, canning ring and lid, or any fermenting/pickling lid you may already have. Turn the jar over to allow the honey to coat the garlic thoroughly. Turn it back upright and loosen the lid slightly to allow for fermentation gasses to escape. Set aside to ferment.

Plan to turn the container upside-down at least twice each day for the first few days. After about 2 days you will notice that the honey has started to extract some of the liquids from the garlic cloves, making the honey a little less thick. You will be able to shake your fermented honey garlic to mix it now rather than turning it daily. Just remember to burp the lid first before shaking!

How to Use: Our sweet spot for use comes after two months of fermentation. By then it is perfectly mellow and palatable even for those who claim to not like garlic. Take a spoonful at the first sign of a cold or flu coming on and continue as needed. What a wonderful way to enjoy the well-documented anti-viral, anti-inflammatory, and anti-bacterial properties of garlic.

Children love fermented honey garlic. When stored in a cool, dark place it will last for years. We have never been able to keep a batch that long so I always have one going October-March each year, along with our Elderberry Syrup, which we use daily as a preventative.

Enjoy Your Health,