Honey Fermented Garlic is a Natural Remedy Powerhouse
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Honey Fermented Garlic is a natural remedy Powerhouse
Honey Fermented Garlic is a natural remedy powerhouse. And this stuff only gets better with age. Let me tell you why you should make it today.
What makes it a powerhouse?
Garlic is used for colds, flu, sore throats, and poor digestion. It also boosts your body’s immune function and is an antiseptic, antibacterial, and antimicrobial agent in treating many infections. Plus, it’s just plain delicious in cooking. I add a large tablespoon (or 2) to most of my savory meals.
Throughout history, raw honey has been used for healing wounds, helping digestion, relieving seasonal allergies, soothing sore throat and cough, and countless other things. It’s a natural sweetener and a source of antioxidants, antibacterial, and antifungal properties
Put them together and BAM! Honey Fermented Garlic is a natural remedy powerhouse for your body.
Benefits of Honey Fermented Garlic
- Relieves symptoms of coughs, colds, sore throats, and seasonal allergies.
- Supports the immune system.
- Helps fight inflammation.
- Has antibacterial, antifungal, and antiviral agents.
- Great flavor to enhance your cooking.
- Easy to make.
Honey Fermented Garlic is also super easy to make. If you are new to ferments, this is pretty much as easy as it comes. You will want to flip the jar upside down to mix the honey and garlic together a few times a day for the first week or two, and then once a week afterward. During the first weeks, you’ll also want to “burp” the jar by opening the lid daily to release the oxygen that is caused by the fermentation. This is when the magic of fermentation is happening.
It gets better with time
But the the best part of this honey-fermented garlic power house is how it ages. It gets better with time. I recommend letting this ferment together for at least a month before using it. If you can wait that long.
The medicinal properties increase and so does the taste! I love this stuff. At the first sign of sickness, I will pop a honey fermented garlic clove into my mouth and make sure to drink some of the garlic honey juice to ease my throat.
Flavforul addition to your cooking
It’s also great in cooking. It will enhance the taste of your savory and sweet dishes. I think that it is the perfect pairing for Chinese cuisine (honey garlic chicken- YUM), and is tasty in dressings.
How to make Honey Fermented Garlic
Honey fermented garlic is really an easy to ferment to make. The hardest part is peeling the garlic. Your fingers will get sticky and you’ll make a mess.
My three-year-old was exceptionally good at peeling garlic, to my surprise. His nimble little fingers helped me a ton during the task of peeling all this garlic. It helped to be doing this while watching a movie.
I snapped the garlic bulbs off the neck, then broke up the cloves, and then cut off both ends of the cloves. Then we went to work peeling. If you struggle to peel the garlic a Silicone Garlic Peeler could help. You will want to keep these gloves whole. Some people crush the cloves a little bit to jumpstart the fermentation process but I do not.
I filled the pint jar with the peeled garlic leaving over an inch of headspace. You want to make sure you leave enough room for bubbling.
Pour raw honey over the garlic cloves. Do not overfill. The cloves may float to the top. That’s okay. For the first 2-3 weeks you will want to flip the jar over a few times a day to make sure your garlic cloves are covered and mixed well.
Tips: Your honey fermented garlic will need the most addition in the first few weeks. You will want to flip the jar over a few times a day and open the jar daily to “burp” the ferment and release the air that is building up in it. I suggest leaving the jar on your counter or placing it somewhere you look often so that you don’t forget about it. Also, put it on a plate. You don’t want to deal with a sticky honey mess. Honey does leak through through the process.
The honey will start to foam and become runnier as it begins to ferment. I recommend letting it ferment for a month before trying it. That way it will blend more, and the garlic will become softer and take on a sweeter taste.
Long Term Storage
Honey-fermented garlic does not need to be stored in the refrigerator. You will want to keep it in a cool, dark place. Once it is fermenting for a few weeks, you will not need to burp it. The fermentation process will be done. It’s a good idea to mix it every once in a while but it really is a sit-and-forget kind of ferment.
When to use it?
At the first sign of sickness (or when sickness is going around), I will eat one clove and drink a little of the yummy honey garlic syrup to help my immune system.
The honey garlic syrup is also “OH SO GOOD” and you can add it to your cooking to enhance the flavor of many dishes, dressings, tea, smoothies, etc.
Caution: Honey is not recommended for children under one-year-old. Check with your doctor or use your own discernment. Also, talk with your doctor if you are prone to blood clots or are on blood thinners.
What are you waiting for? Makes yours today.
Honey Fermented Garlic is a natural remedy powerhouse that relieves flu and cold symptoms, helps with seasonal allergies and digestion, supports the immune system, helps fight inflammation, and has antibacterial, antifungal, and antiviral agents.
Not only is it good for you but it has great flavor that only gets better with age. Use it to enhance your savory and sweet dishes. The sky’s the limit.
Have you made Honey Fermented Garlic?
What are your favorite uses for it? Do you agree that it gets better with age? Comment below.
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Happy Fermenting!
-Lindsay from Life on Misty Acres
