HOW TO MAKE FERMENTED GARLIC HONEY

Fermented Garlic Honey has a host of proven health benefits. The uses range from daily maintenance doses for overall health benefits and illness prevention, all the way to doses targeted toward treating a specific pathology.

I might receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

Other recipes to try:

• BLUEBERRY CREAMED HONEY
• EASY CREAMED HONEY RECIPE
• BEST BAKED BRIE RECIPE
• WILD FORAGED GARLIC POWDER
• SIMPLE HOMEMADE SOAP RECIPE

The first time I ever tried this I could understand why it is such a strong and old medicine. Modern science even backs the value of this concoction. It is extraordinarily simple to make as well.

Fermented garlic honey was one of the first homeopathic medicinal concoctions that I learned how to make as a young man. Over the years, this recipe always seems to keep popping up. Testimony to its practical use, and the ease of access of its ingredients.

EQUIPMENT NEEDED

• REGULAR MOUTH Mason Jar Lids- Plastic Storage
• Plastic Mason Jar Lids with Silicone Rings, 9 Wide Mouth & 9 Regular Mouth
• Wide Mouth Mason Jars 16 oz,6 Pack 
  
• Fermentation lids (optional)
  
• Fermenting Kit so you have all the bells and whistles.

INGREDIENTS NEEDED

• Raw Honey or for added health benefits you may use Manuka Honey
  
• Garlic cloves – If you can peel it all yourself and use it fresh it will have more medicinal qualities.

HOW TO MAKE FERMENTED GARLIC HONEY

Peel your garlic, place it in a jar, and completely cover it with honey. Let it sit in a cool dark place for 1-3 weeks. it’s easy but let me explain each step in more detail for better understanding.

1. Prepare the Garlic: Peel enough garlic cloves to fill your jar, leaving them whole or slicing them if desired. Make sure the garlic cloves are clean and free of any mold or blemishes.
2. Choose Your Honey: Select a good-quality raw honey for fermentation. Raw honey contains natural yeasts and enzymes that can initiate the fermentation process.
3. Pack the Jar: Place the garlic cloves in a clean glass jar, leaving some space at the top. Make sure the cloves are packed tightly to prevent floating.
4. Add Honey: Pour raw honey over the garlic cloves, making sure they are completely submerged. You may need to use a spoon to help coat the garlic cloves evenly with honey.
5. Ferment: Seal the jar with the lid and store it in a cool, dark place for fermentation. Check the jar periodically to ensure that the garlic remains submerged under the honey.
6. Taste Test: After about 1-2 weeks, start tasting the fermented garlic to monitor its flavor and texture. Fermentation time can vary depending on factors like temperature and desired taste. The garlic is ready when it reaches your desired level of tanginess and fermentation flavor.
7. Store: Once the garlic reaches your preferred level of fermentation, transfer the jar to the refrigerator to slow down the fermentation process. Fermented garlic in honey can be stored in the refrigerator for several months to a year.

HOW LONG TO FERMENT GARLIC HONEY?

Some people ferment it for a shorter period, around one to two weeks, for a milder taste, while others may prefer a longer fermentation of several weeks or even months for a more robust flavor.

You don’t have to put fermented garlic honey in the fridge, but refrigeration can help slow down the fermentation and extend its shelf life. kept at room temperature, make sure it’s stored in a cool, dark place away from direct sunlight and heat sources. Without refrigeration fermentation may continue,

If you look and you see bubbles don’t be alarmed, this is how you know it is fermenting properly.

HOW LONG WILL FERMENTED GARLIC HONEY STAY GOOD FOR?

Fermented garlic honey can typically stay good for several months to a year if stored properly. The exact shelf life may vary depending on factors such as the fermentation process, storage conditions, and the quality of the ingredients used.

To maximize the shelf life of fermented garlic honey:

1. Store it in a clean, airtight glass jar to prevent exposure to air and moisture.
2. Keep it in a cool, dark place away from direct sunlight and heat sources.
3. Ensure that the garlic cloves are fully submerged in honey to prevent spoilage.
4. Check for any signs of spoilage, such as mold growth, unusual odors, or changes in color or texture, before consuming.

WHAT ARE SOME OF THE USES FOR FERMENTED GARLIC HONEY?

• You may take one whole garlic clove per day as overall immune system maintenance or one garlic clover per day with the onset of symptoms of cough or cold.
• Mix fermented garlic honey with olive oil, vinegar, and herbs to create a flavorful salad dressing. It adds complexity and depth to salads while providing natural sweetness and umami flavor.
• fermented garlic honey as a condiment or spread. Drizzle it over cheese boards, charcuterie platters, or crusty bread. Mix it with butter or cream cheese to create a delicious spread for crackers or toast.
• Use fermented garlic honey as a marinade for fermenting vegetables such as cabbage, carrots, or radishes. The honey provides sweetness while the garlic adds flavor, resulting in tangy and delicious fermented vegetables.
• Brush fermented garlic honey onto roasted or grilled meats, poultry, seafood, or vegetables during the last few minutes of cooking to create a sticky glaze with a hint of garlic sweetness.
• Mix fermented garlic honey with warm water and lemon juice to create a soothing throat remedy. The honey helps coat the throat, while the garlic may provide antimicrobial benefits to help alleviate sore throat symptoms.
• Incorporate fermented garlic honey into homemade beauty and skincare products such as face masks, scrubs, or lip balms. It may help nourish and moisturize the skin while providing antioxidant and antimicrobial benefits.
  
• Garlic and honey both have been shown to kill or prevent the reproduction of a large variety of viruses and bacteria. It has even been shown to be more effective than some pharmaceutical antibiotics and antivirals at combatting certain illnesses.
  
• For a comprehensive list of historical uses and available scientific studies done on fermented garlic honey check out this Excellent Post by Healthline.

HOW TO MAKE FERMENTED GARLIC HONEY

Print

Fermented Garlic Honey has a host of proven health benefits. The uses range from daily maintenance doses for overall health benefits and illness prevention, all the way to doses targeted toward treating a specific pathology.

Prep Time 10 minutes

Additional Time 3 days

Total Time 3 days 10 minutes

Ingredients

• Garlic
• Raw Honey

Instructions

1. Peel the garlic and place it in a jar.
2. Pour enough honey over the garlic to cover it.
3. Leave it out in a cool dark place to ferment for 1-3 weeks. After this, it is best to place it in the refrigerator.
4. last up to a year in the fridge.

Notes

This recipe can be in any size container, and with as much or as little garlic and honey as you want.

The only real requirement of this recipe is ensuring the garlic is completely submerged in honey.

Take one whole garlic clove per day, or you may take one a day with the first onset of symptoms of cold or flu.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Manukora MGO 50+ Multifloral Raw Manuka Honey New Zealand - Authentic Non-GMO Pure Honey, MGO Certified, Traceable from Hive to Hand
• 
  Nature Nate's 100% Pure, Raw & Unfiltered Honey, 16 oz. Squeeze Bottle; All-natural Sweetener, No Additives

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

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