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Fermented Garlic Honey for Immunity

Discover an ancient remedy- fermented garlic honey- to naturally boost your immunity and support overall wellness. Powerful and all-natural.
Keyword allicin, digestive enzymes, fermented food, fermented garlic honey, gut health, immunity boost, natural remedy to fight cough and cold, viral infection
Prep Time 10 minutes
10 days
Servings 16 tbsps

Ingredients

  • 1 cup Garlic peeled
  • 1 cup Raw Honey

Instructions

Prepare the Garlic

  • Peel the garlic. You can either crush the garlic or chop it into halves or keep it whole. Put the garlic in a sterilized glass jar which has an airtight lid.
  • Crushed garlic helps to speed up the fermentation process. If you want whole garlic, it is a good idea to slightly crush the garlic so that it releases all it's juices in honey faster.

Fermentation

  • Fill the jar with honey. Mix well and seal it.
  • Once sealed, turn the jar upside down and set it aside. Place a plate beneath the jar, just in case, though I’ve never had issues with overspill/leaks.
  • For a week, you’ll need to ‘burp’ the jar daily. To do this, open the lid to allow any build-up of gases (CO2) to release and then close, shake (or stir it), turn upside down, and set aside again. 
  • After about a week or ten days (depending upon the weather), you will notice slight activity in the jar. There'll be tiny bubbles forming in the jar. The amount can vary, and it won’t always be majorly noticeable. The honey will become watery too as the garlic will release it's juices in honey.
  • Once the bubbling stage reaches, the fermented garlic is ready to enjoy.
  • Store the jar of fermented garlic and honey in a cool dark place away from direct sunshine. It will last several years.

Notes

  • Make sure the garlic is completely submerged in honey. If it is not, then it will catch mold. The trick is to add 1 or 2 tbsps of water on top. This will ensure that garlic doesn’t come on top.
  • Stick to the quantity mentioned in the recipe your infusion will not ferment. Too much honey or too less garlic could be the reason that the infusion did not ferment well.
  • You can easily double or triple the recipe depending upon your requirement.
  • The flavor will continue to develop overtime. The pungent taste of garlic will mellow down and honey will become runnier than before.