Fermented Honey Garlic
It seems to be a more popular “trend” this year in all of the wellness community but WHY?
Fermented Honey Garlic isn’t new contrary to the popularity this year. It’s been around for hundreds of years as a holistic medicinal remedy to support the body’s ability to fight illness. If you haven’t looked up the benefits of local honey, raw garlic and of fermentation – I encourage you to do so. They have POWERFUL antiseptic, antibacterial, anti-fungal and anti-parasitic to just name a few.
All you need to make this remedy is…
- local raw honey
- organic, unblemished garlic cloves
- a jar and patience
How to Make It
You’re going to simply put the garlic cloves in the jar. You can slice them, leave the cloves whole and poke holes in them (this is what I do).
- Then cover them with local honey leaving a small gap at the top of the jar to allow for a small bit of pressure. Place the lid on top.
- Use either a fermentation weight (or similar) to submerge the garlic under the honey, or be sure to flip the jar upside down and right side up a couple times a day to keep the cloves covered in honey.
- Each day you’re going to release the pressure in the jar 1-2 times a day. This is called “burping”. Within a few days you’ll see fermentation bubbles across the surface. This is good news! Continue to burp the honey garlic for 2 weeks.
- Then you’ll store in a dark cupboard for the next couple months. You can honestly use it starting at 4 weeks (6 weeks is ideal) but the longer it sits the bitterness of garlic lessens and the cloves also soften. The mixture will darken with time. My honey garlic above was made in June. It lasts months – or even years!
Uses
You can use fermented garlic in a number of ways including consuming the garlic straight, taking a spoonful of the honey as needed, putting it on meals or cooking with it!
*do note though, the beneficial properties do change once honey and garlic are cooked.
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Who else has Fermented Honey Garlic as part of their remedy arsenal?!
