A Simple Recipe for Fermented Garlic Honey For Drizzling On Everything (2024)

FAQs

What does garlic and honey do for you when fermented? ›

Once combined, fermented garlic honey is a true powerhouse that helps to support the immune system while also relieve symptoms of colds, the flu, sore throats, and coughs.

Because honey is shelf stable and garlic has so many antibacterial & antimicrobial properties, honey garlic does not need to be refrigerated. Garlic honey lasts up 12 months – although I've heard of folks continuing to add garlic to the same honey for YEARS.

Garlic and honey are super foods that combined form an excellent natural remedy to combat conditions such as colds, flu, and other illnesses. The sulfur compounds in garlic and the nutrients in honey exert an anticoagulant and toning effect on the veins, preventing the formation of thrombosis and varicose veins.

Boosts memory and brain health A mixture of both garlic and honey contains many healthful antioxidant compounds. These healthy chemicals help the body balance the immune system and prevent disease.

Several clinical and lab studies have looked at the many heart health benefits of garlic. The Mayo Clinic notes that antioxidants in honey may also help protect you against heart disease. According to a medical review , garlic acts to help lower the risk of heart disease and stroke by: lowering high blood pressure.

While your garlic honey is fermenting, make sure all the cloves are fully submerged at all times, as this creates an anaerobic environment consistent with avoiding botulism contamination.

Yes! As long as the honey is kept in a cool dry place, the garlic stays below the surface of the honey, and no moisture gets inside the jar, then the fermented garlic honey will be safe to eat for up to a year.

Honey doesn't go bad, but it can lose its flavor or ferment if stored improperly. Store honey in an airtight container, away from sunlight. Honey is a buzz-worthy kitchen staple. This sweet, syrupy liquid is a versatile food that can be used in all sorts of recipes, from savory to sweet.

Let the garlic continue to ferment for at least 1 month for best results. Some of the best, most mellow flavors come from cloves fermented for at least 2 months. When you decide that it is done, screw the lid on firmly and place the jar in the fridge to store.

Neither of these items require refrigeration. Garlic will eventually go bad with or without refrigeration. You'll know when it starts going bad if it either starts to sprout or shrivel. Honey basically never goes bad.

Is fermented garlic and honey an antibiotic? ›

Both honey and garlic are excellent antibacterial, antifungal, and antiviral agents. Traditionally they have been used to treat skin infections and prevent sepsis in wounded areas.

Studies have shown that garlic if eaten on an empty stomach acts as a powerful antibiotic. It is more effective when you eat it before breakfast because bacteria is exposed and cannot defend itself from succumbing to its power. Many people who suffer from hypertension have found that garlic helps relieve some symptoms.

Chop one garlic clove into 3-4 pieces and place it on a spoon. Drizzle a few drops of honey on the spoon and let it sit aside for two minutes. Now just have it and chew the garlic properly and gulp it down. You can also drink 2-3 sips of warm water with it if the flavour of garlic seems a bit overwhelming to you.

A combination of honey and garlic might not seem very appetising, but it is very beneficial, when it comes to weight loss and improving your overall well-being. Consumption of raw garlic first thing in the morning is often recommended for improving digestion and detoxifying the body.

Fermented garlic honey must be stored properly in order to be safe to eat. Stored garlic can cause botulism, a serious type of foodborne illness. Fortunately, raw honey is acidic enough to kill the bacteria that cause botulism. Infants younger than 12 months should never consume honey because of the risk of botulism.

As garlic and ginger go through the fermentation process, the number of probiotic bacteria in them increases. Consuming probiotic bacteria has many benefits including improving your digestive system and immune system. In the winter, it is especially important to consume probiotics to help avoid colds and the flu.

Fermented garlic honey must be stored properly in order to be safe to eat. Stored garlic can cause botulism, a serious type of foodborne illness. Fortunately, raw honey is acidic enough to kill the bacteria that cause botulism. Infants younger than 12 months should never consume honey because of the risk of botulism.

So keep a jar of this on hand at all times. At the first sign of a sore throat, cold or flu, start popping honey infused garlic and try to eat one clove every hour or two all day long. Decrease the amount the next day, but continue to eat a couple of cloves a day until all better.

Studies have shown that the fermentation process increases the amount of nutrients in garlic and makes them easier to absorb by the body. The highest protein content was available after 60 days of fermentation while the highest fat and carbohydrate content was found after 90 days of fermentation.