Fermented Garlic Honey

Fermenting honey and garlic together is an old tradition to help recover from colds and flus.

garlic bulbUpon hearing this, I had to dive more into what it was and how to make it.

Follow me as I share what I learned about fermented garlic honey!

What are the benefits?

It’s no secret that honey and garlic both boast tons of medicinal and health benefits on their own such as their anti-bacterial, anti-viral and immune boosting properties.

Combine these two together and add the process of fermentation in and you have the ultimate cold and flu remedy.

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How do you make it?

This is one of the easier ferments to make and anyone can do it.

To start, you’ll want to have on hand raw, unpasteurized honey along with (preferably) organically grown garlic. You’ll need two bulbs for this recipe.

Peel the garlic and crush the cloves slightly.

Add them to a glass jar such as a Mason jar. You’ll then want to pour about a cup worth of honey overtop of the garlic cloves.

Every day or every other day you’ll want to stir it or invert it so that it can be mixed up and recoat the honey.

Make sure to keep it out of direct sunlight and at a warm and stable temperature.

Fermentation will take place anywhere between a few days to a week but you can utilized the full benefits after a months’ time. You’ll start to see foam or bubbles on top of the honey and the honey will get more liquidy.


How To Use

To use the fermented garlic honey, you can either take spoonfuls of the honey or eat cloves whole. Some people prefer to eat whole cloves of garlic during times of sickness and having it fermented in the honey mellows out the sharpness of it but still boasts all of the health benefits.

If you decide that fermented garlic honey isn’t for you, you can use up what you made by pouring it over salads, using it in marinades, or creating a sauce from it.

Sickness Remedy

Do you have any traditional or homemade remedies that you take during times of illness? Let me know what you use that works!

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