This cold and flu season, make up a jar of this probiotic-rich fermented honey garlic. It is easy to put together and fantastic for boosting your immune system.
At WholeMade Homestead our family is always trying to use as many natural remedies and real whole foods as possible. For instance, just the other day my daughter fell and got a gash on her forehead. Instead of using a traditional mainstream antibiotic ointment, we created a poultice using yarrow and calendula. The herbs helped to stop the bleeding and reduce redness and swelling.
The same concept goes for sickness in our home. We like to make elderberry gummies to boost our immune system or drink probiotic whey soda such as fermented ginger ale or homemade elderberry soda.
Fermented honey garlic is a wonderful food to ward off a vicious virus. Plus it is pretty palatable … because let’s be real, some home remedies can be tough to swallow … literally.
To make a jar of fermented garlic honey, grab yourself a bag of garlic cloves, a bottle of raw honey and wide mouth mason jar. Pull up a chair, turn on your favorite tunes and within a matter of time, you will have a jar of honey garlic that is ready to ferment. Be sure to plan ahead as this recipe will take four weeks to ferment.
Why You’ll Love This Recipe
Fermented Honey Garlic for Sickness – During the winter months, viruses seem to be everywhere. We love using fermented honey garlic for colds or just overall protection from bugs.
Easy to Make – Fill a jar with garlic and pour honey on top — it is that easy. The most time consuming part of this tutorial is to peel the garlic. Turn on a podcast or some music and you’ll find the process of peeling relaxing and simple to do.
All Natural – The recipe only contains two ingredients — honey and garlic. No additives, preservatives or other junk. Just simple whole foods that are good for you.
What is Fermented Honey Garlic Used For?
One of the best ways to use fermented honey garlic is during cold and flu season. Both garlic and honey have fantastic medicinal and healing properties so they make for amazing immune boosting foods. When our family has been exposed to a virus or feel sickness coming upon us, we eat a whole clove of garlic and a spoonful of honey each day. You can also take it daily as a preventative or just as a wellness supplement.
In addition to using it as an immune boosting herb, there are other fermented garlic honey uses such as in cooking. You can add the garlic and honey recipe in salad dressings, marinades for chicken or steak, drizzled on roasted vegetables or added to a dip.
Tools You May Need
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Knife
Cutting board
Ingredients
Garlic – Select garlic that is firm, fresh and without spotting or blemishes. Ideally find garlic grown in the United States.
Honey – Only use raw honey in this recipe. Locally grown raw honey or store bought organic raw honey will work too.
Tips
- The process of peeling the garlic is the most time consuming part of this recipe. A garlic peeling tool may make the task quicker but I often just use my hands to the peel the skins off of the garlic cloves.
- Always use raw honey for this recipe. The natural bacteria and wild yeast in the raw honey is what aids in the fermentation process.
- I like to place a small glass plate beneath the jar during the initial fermentation since the honey likes to bubble out the top after you flip the jar over.
- If you notice the garlic has turned light blue, don’t worry. During the fermentation process, occasionally garlic will turn a blue color due to the isoallin in the garlic breaking down and reacting to the amino acids. It is not harmful and you can still eat it.
- This recipe can easily be halved or doubled — just use the appropriate size jar.
- Fermentation time always depends on room temperature.
- Do not give raw honey or this honey garlic to babies under one year.
- If at any point the ferment has an unusual smell or tastes bad, discard the contents.
How to Make Fermented Honey Garlic
Makes: 1 pint
Ingredients
1 cup whole garlic cloves
1 cup raw honey
Directions
Peel garlic cloves and place in a wide mouth mason jar. The jar should be filled about 2/3 of the way full.
Pour honey over top of the garlic, making sure all of the garlic is completely covered with honey. Use more honey, if needed. As the honey settles, the garlic cloves may rise to the top of the jar, this is normal. Add a lid to the jar.
Place jar in a cool, dark place and every day or two flip the jar upside down to coat the garlic cloves with the honey.
Ferment for 4 weeks, then eat and enjoy! Store the fermented honey garlic recipe in a cabinet for many months, or up to a year. The mixture will continue to ferment at room temperature, creating a mellow clove of garlic and a runny honey.
FAQ
How Long to Ferment Garlic in Honey?
One month is the ideal time to make fermented honey garlic, however you can eat the honey and/or garlic at any time during the fermentation process. The longer it ferments, the more benefits it has.
How to Know When Fermented Honey Garlic is Ready?
There are several signs to look for to know when the ferment is ready to consume. This includes:
- Small bubbles should form on the top of the honey, especially around the rim.
- The garlic should be less pungent tasting.
- The raw honey should have a thinner consistency and be less sweet.
Should I Refrigerate Fermented Garlic Honey?
Generally, this fermented honey garlic recipe should be kept in a cool dark place. The natural medicine is shelf stable with the sugar from the honey and the good bacteria dominating to preserve the food. If it makes you feel more comfortable, you can store the jar of fermented honey garlic in the fridge to slow the fermentation process (after the initial fermenting) however, the cold temperature may make the honey crystalize.
Is Fermented Garlic Good For Your Gut?
Yes, the combination of garlic, honey and fermentation makes for a wonderful food for a healthy gut. Here are just a few fermented honey garlic benefits:
- Both honey and garlic are prebiotics which feed the good bacteria in your gut.
- Fermenting both honey and garlic increases the amount of good bacteria, creating plenty of probiotics to keep your gut happy.
- Fermented food is easier to digest and makes the nutrients more bio available.
How Long Does Fermented Honey Garlic Last?
Stored properly, the fermented garlic with honey should last up to a year.
How Much Fermented Honey Garlic to Take?
I recommend eating one clove a day with a little spoonful of the honey — especially when you have been exposed to a cold or other virus.
More Fermented Food Recipes
Fermented Tomatoes, Basil and Garlic
Fermented Honey Garlic
This cold and flu season, make up a jar of this probiotic-rich fermented honey garlic. It is easy to put together and fantastic for boosting your immune system.
Ingredients
- 1 cup whole garlic cloves
- 1 cup raw honey
Instructions
- Peel garlic cloves and place in a wide mouth mason jar. The jar should be filled about 2/3 of the way full.
- Pour honey over top of the garlic, making sure all of the garlic is completely covered with honey. Use more honey, if needed. As the honey settles, the garlic cloves may rise to the top of the jar, this is normal. Add a lid to the jar.
- Place jar in a cool, dark place and every day or two flip the jar upside down to coat the garlic cloves with the honey.
- Ferment for 4 weeks, then eat and enjoy! Store the fermented honey garlic recipe in a cabinet for many months, or up to a year. The mixture will continue to ferment at room temperature, creating a mellow clove of garlic and a runny honey.
Notes
- The process of peeling the garlic is the most time consuming part of this recipe. A garlic peeling tool may make the task quicker but I often just use my hands to the peel the skins off of the garlic cloves.
- Always use raw honey for this recipe. The natural bacteria and wild yeast in the raw honey is what aids in the fermentation process.
- I like to place a small glass plate beneath the jar during the initial fermentation since the honey likes to bubble out the top after you flip the jar over.
- If you notice the garlic has turned light blue, don’t worry. During the fermentation process, occasionally garlic will turn a blue color due to the isoallin in the garlic breaking down and reacting to the amino acids. It is not harmful and you can still eat it.
- This recipe can easily be halved or doubled — just use the appropriate size jar.
- Fermentation time always depends on room temperature.
- Do not give raw honey or this honey garlic to babies under one year.
- If at any point the ferment has an unusual smell or tastes bad, discard the contents.
