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.
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 TO MAKE FERMENTED GARLIC HONEY
- Glass jars
- Fermenting weights (optional)
- Fermentation lids (optional)
- Or you can purchase a simple Fermenting Kit so you have all the bells and whistles.
INGREDIENTS NEEDED TO MAKE FERMENTED GARLIC HONEY
- Honey or for added health benefits you may use Manuka Honey
- Whole 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
- The process is very simple! First, peel the garlic or use pre-peeled garlic. The fresher it is the better.
- The main medicinal compound in garlic is allicin. Crushed garlic has more allicin available to your body than does whole garlic cloves. Allicin will lose its potency quickly when exposed to air so if you are going to crush it, it’s best to pour honey over it as quickly as possible.
- If you are keeping it whole, crushing it, or slicing it, place the garlic in the jar and pour honey over it. Make sure the garlic cloves are covered completely in honey to ensure they ferment properly. You may want to use fermentation weights if you have no other way to keep the garlic below the honey line.
HOW LONG TO FERMENT GARLIC HONEY?
- Leave the garlic honey at room temperature for 3 days to ferment before using it, after this, you may put it in the refrigerator. The beneficial microbes will get to working and the garlic will begin to soften.
- 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?
- The refrigerated honey should stay good for around a month. That being said, I have used it for much longer than this before. Use your discretion and as always, if there are any off flavors or smells do not use it.
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.
- 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.
- Peel the garlic and place it in a jar.
- Pour enough honey over the garlic to cover it. Use a fermentation weight or something else to weigh down the garlic if needed to ensure it's all submerged in honey.
- Leave it out at room temperature to ferment for 3 days. After this, it is best to place it in the refrigerator.
- Use within 30 days.
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.
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