Making fermented garlic in honey is a simple yet potent way to boost immune health and enhance the flavor of your meals.
Garlic and honey both possess natural antibacterial and antiviral properties. Consuming fermented garlic in honey may help combat infections and support the body's ability to ward off illnesses. Additionally, the fermentation process makes the mixture probiotic and great for gut health.
Here's a basic recipe to get you started:
Ingredients:
Fresh garlic cloves (enough to fill your chosen jar)
Raw, unpasteurized honey
Mason jar with lid
Instructions:
Prepare the Jar: Ensure your mason jar is clean and dry. Sterilize it if needed.
Peel the Garlic: Peel enough garlic cloves to fill your chosen jar. You can use as many as you like, depending on the jar's size and your preference.
Add Garlic to the Jar: Place the peeled garlic cloves into the jar, leaving some space at the top.
Cover with Honey: Pour raw, unpasteurized honey into the jar, ensuring the garlic cloves are completely covered. Honey acts as a natural preservative and provides additional health benefits.
Remove Air Bubbles: Gently tap the jar on the counter to remove any air bubbles. Add more honey if needed to ensure the garlic remains submerged.
Seal the Jar: Secure the lid tightly. Make sure the garlic is entirely covered by honey to prevent spoilage.
Fermentation Time: Place the jar in a cool, dark place for about 3 to 4 weeks. This allows the garlic to ferment and infuse its beneficial compounds into the honey.
Check Periodically: During the fermentation period, check the jar occasionally to ensure the garlic remains submerged in honey. If needed, top it up with more honey.
Strain (Optional): After fermentation, you can strain out the garlic if you prefer a smoother honey or leave the cloves in for an added flavor kick.
Storage: Store the jar in the refrigerator. Fermented garlic in honey can last for up to six months.
Usage:
Consume a small amount daily, such as a teaspoon, as part of your routine to support immune health.
Use the infused honey in culinary dishes, salad dressings, or as a sweet and savory topping.
In any fermentation process, it is important to prevent the growth of unwanted microbes. For spores to grow, the pH needs to be above 4.6. The following honeys have a lower pH (3.5-3.9) and are safe to use.
Acacia, orange blossom, rosemary, sunflower, thyme
If you have any questions or would like clarification, please contact me at dr.trigg@qcnh.org