Yummy, Fermented Garlic Honey

Yummy Fermented Garlic Honey

It’s that time of year again.

Ready to boost your immune system?

Let’s get into fermented garlic honey.

Honey + garlic have strong medicinal properties on their own, so you can imagine how powerful they can be together, so you’ll want to have this on hand during the fall and winter. 

Let’s get into it…

PREPARE THE GARLIC

The quickest and easiest way to prep garlic is to place it inside of a container & shake vigorously or use the side of a chef’s knife on top of a single clove and then give it a firm whack with the palm of your hand, but don’t crush the garlic, but just enough to slightly bruise the it.

Cayenne Pepper {optional}

The capsaicin in cayenne pepper, can help your arteries work well. also help relax the muscles in your blood vessels so blood can flow easily. And that's good for your blood pressure!

THE RECIPE

~ Fill your jar about ½ - ¾  full of peeled garlic.

~ Place the whole garlic cloves in a jar

~ Cover with honey 

*optional, I add 1 heaping spoon cayenne pepper per 24oz of honey

THE PROCEDURE

Once you have about the right amount of garlic in your jar, fill it with local, raw honey.

It’s important to use raw honey to make fermented garlic in honey, as it will still have all the bacteria and wild yeast that is necessary for fermentation.

When liquid is added to honey, it jump starts the fermentation process. The small amount of juice from the garlic will create just enough liquid for fermentation to happen.

THE FERMENTATION PROCESS

Cover the jar with wax paper and tighten the lid loosely, place in a dark place to ferment.

In a few days to a week you will notice some bubbles forming on the surface of the honey, those bubbles are the CO2 escaping, if you don't see bubbles, that might signify a problem, as fermentation isn't taking place. Be sure to put a plate underneath the jar, in case a little honey drips out.

Also, gently turn the jar over every day or whenever you can remember, making certain that the garlic stays coated with honey. Screw the lid on tightly before you do this, then return it to the upright position and re-loosen the lid.

Allow the garlic honey to ferment for about a month, although you can eat it at any time during the process. The flavor will continue to develop over time, the garlic will mellow, and the honey will become much runnier.

Occasionally the garlic cloves will under go through a bit of a color change, during the fermentation process. Don’t be alarmed. This is not harmful and the honey garlic can still be used. All is well.

THE USAGE

Feel a cold or flu coming on???

Take a spoonful of your DIY Fermented Garlic Honey medicine!

Honey garlic will store well in a cool place for many months, or even a year or longer! 

Sending you, Love & Big Blessings