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.
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 or manuka is especially good.
- 1 tsp apple cider vinegar (optional).
- 3 or 4 sprigs fresh thyme or oregano (optional & note it will change the flavour so may not be so palatable for kids)!
Directions:
- Peel garlic cloves. Slightly crush / bruise to release more of the nutrients and goodness.
- Add to a glass jar with a lid (large enough to fill half way). This allows room for the fermentation process i.e. gas.
- Cover garlic cloves completely with honey while filling the jar approximately half full (as per above).
- 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.
- Loosen the lid every 2 or 3 days to ‘burp’ i.e. release gas and prevent any explosions!
- The garlic cloves will ‘float’ for a week through to a month.
- Gently shake, turn up and down, each day to keep the garlic cloves covered in honey.
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.
- If the ferment smells ‘really bad’ or looks mouldy, then trust your instinct. Generally you will know by the smell!
