Fermented Garlic Honey

This recipe is great for the winter season when we find ourselves dealing with more illnesses than usual. This ancient & traditional remedy is so easy, you only need 2 ingredients and a clean glass jar.

Fermented garlic honey is a natural immune system supporter and a wonderful ally for cold and flu season. Multiple studies have shown that garlic and honey have antibacterial properties that help fight off infections, and assists the body during times of discomfort and sickness.

  When the garlic is fermented in the honey, the beneficial properties are more easily absorbed by the body. The honey will thin out during the fermentation process and take on a mild garlic flavor. After 6-8 weeks, you'll be able to take it by the spoonful or use it in nourishing recipes.

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Benefits of garlic & honey:

Antibacterial, Antifungal, Antiviral, Antimicrobial Anti-inflammatory

• Prevents bacteria from spreading throughout the body

• Reduce illnesses caused by viruses: common cold, flu.

• Clear congestion from the chest

• Diminish inflammation in the body

• Balance immune system

• Supply the body with vitamins, minerals, & antioxidants

Now that we know why we want to start taking this tasty combo- let's make it!

Raw honey

Raw organic garlic cloves- slightly bruised

sanitized glass jar and lid

small plate

TIME!

Gather your clean glass jar and lid, enough raw garlic cloves to fill half your jar, and enough raw honey to cover your garlic and fill your jar!

1. Peel your garlic cloves and slightly bruise them with your palm or flat side of a knife.

2. Add enough garlic to fill half your jar, it's okay if it's a little under or over!

3. Pour the raw honey over the garlic; filling the jar about 1/4-1/2 " away from the top.

(this photo was taken after the 8 week infusion)

4. Screw on the lid and flip the jar end over end a few times to make sure all of the air bubbles are released and the honey is properly saturated.

5. Unscrew the lid and place it loosely on the jar. The lid needs to be loose for the fermentation to take place. However, this can cause honey to seep out from the top and run down the sides of the jar. Place your jar on the small plate.

6. Find a dark spot for your honey to rest for 6-8 weeks (before straining). *Straining is not required and is up to your own personal preference. If you wish to keep cloves in the honey for eating later, then just move the jar into the pantry at 6 weeks to start using.

7. Place a clean lid and ring on your jar, label, and start using!

Take your honey by the spoonful, use it in salad dressings, or a as a marinade or glaze. Eat the garlic cloves whole, or use them in recipes that call for garlic.

tip:

Everyday (or every other day), during those 6-8 weeks, make sure you're flipping your jar!

Screw the lid on, give it a few flips, allow the honey to settle, and then loosen the lid.

Not only does this recipe make a wonderful home remedy, but the finished product is great to give as a holiday gift!