Recipes
Quick And Delicious
Fermented Garlic Honey
March 19, 2019

Honey and garlic are two foods we commonly turn to to ease cold and flu symptoms and for general wellbeing.  So when I came across this recipe to combine them together as a ferment, I got excited!  With just two ingredients and 10 minutes you can make your personal, home made flu shot ready to have on hand in the pantry.   Historically there is fear around honey and botulism, keep an eye on the pH of the ferment or add a touch of apple cider vinegar to the mix to keep any bugs away.  A ph reading under 4.6 is considered safe.  Super quick and easy, this is a great recipe to have on hand through Winter and the change of seasons.

Fermented Garlic Honey
Preparation:  10 minutes

Fermentation:  1 – 12 months

Quantity:  1 cup  (Note:  the recipe works 1:1 for more or less of the ferment, adjust the quantities of honey & garlic accordingly)

Ingredients:

  •  1 cup of peeled fresh, local (preferably organic) garlic cloves i.e. the best you can find.
  • 1 cup raw, unfiltered local honey, manuka works especially well.
  • 1 tsp apple cider vinegar (optional)

Directions:

  1. Peel garlic cloves.  Slightly crush / bruise to help activate even more medicinal qualities.
  2. Add to a glass jar with a lid (large enough to fill half way).  This allows room for the fermentation process i.e. gas.
  3. Cover garlic cloves completely with honey while filling the jar approximately half full (as per above).
  4. Put lid on the jar and place on a plate (incase it overflows) at room temperature in a dark area e.g. in the cupboard.  Keep sealed.
  5. Loosen the lid every 2 or 3 days to ‘burp’ i.e. release gas and prevent any explosions!
  6. The garlic cloves will ‘float’ for a week through to a month.
  7. Gently shake, turn up and down, every day or two to keep the garlic cloves covered in honey.
  8. After 2 – 3 weeks it’s ready to eat.  Take a teaspoon of honey off the spoon or drizzled into food each day.  The garlic can be eaten too & used in salads or as is.  It’s very mild in taste.   Stay well.

Notes;

  • The honey may foam a little while fermenting and become more ‘watery’.
  • Add a tsp of apple cider vinegar to help the fermentation process and eliminate any bugs that cause mould or disease.
  • Add a small amount of cayenne pepper for extra goodness.
  • 2 – 3 sprigs of oregano or thyme for even more goodness (although it will change the flavour & may be less palatable for kids)!
  • If the ferment smells ‘really bad’ or looks mouldy, then trust your instinct.  Generally you will know by the smell!

2 comments on "Fermented Garlic Honey"
Anya Jidkaia
July 01, 2019 at 02:04 am
i've just made one up! ACV with Mother should help fermentation along i assume? Very exited but impatient to see the end product. I have few questions please: - how much, how often and for how long do you to take it? :) - if we eat all the honey - could i top the "old" garlic up again and wait for a month to ferment or better have fresh batch going? - when you done with all the honey, what do you do/would do with the garlic - eat it? :) thank you Anya
Kate Barnes
July 25, 2019 at 01:03 am
Yes it's worth a try Anya! How much & how often is up to you. Yes def. eat the garlic - so good. 1/2 - 1 garlic clove a day through the change of seasons & use 1 tsp of honey in smoothies, or in a like warm tea or off the spoon! Hope that helps x

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