Fermented Garlic Honey
Did you know that you can ferment just about any vegetable?
Fermentation brings incredible nutrients to food, and one of my favorite vegetables to ferment is garlic. Isn’t garlic beautifully brilliant? And this fermented garlic honey may sound odd, but trust me, it’s oddly delicious! And the medicinal benefits of these two ingredients makes it one-of-a-kind.
Check out how easy it is to make:
When you combine raw honey with freshly peeled garlic cloves, the natural yeasts in the honey begin to ferment. This transforms the garlic, which was once pungent, to a soft and mildly mellow taste. The honey turns from being thick to a smooth flowing consistency, that can be taken daily by the spoonful. Both the garlic and honey leave you with with a variety of wonderful health benefits.
Immune Supportive
Sore Throat
Digestive health
Anti-microbial
Antioxidant
Healthy Gut Microbiome
Anti-inflammatory
3-4 weeks is a good length of time to ferment your garlic honey, but you can dip in and enjoy after 3 days or so.
I literally use this garlic in any recipe that calls for garlic. Taking a tsp of the honey a day is a great immune tonic. Incorporating a clove of garlic a day is a great way to support the immune system as well.
I love adding the honey to marinades, pasta sauces, and even dressings. You can also drizzle it over roasted vegetables, stir fry, or even use as a dip for bread. The possibilities are endless!
The garlic and honey will start to form lots of little bubbles throughout. This is a sign of the fermentation process, so you’ve done it right!
After 3-4 weeks of fermentation time, the honey's consistency will have gotten thinner and runnier. This is due to the garlic cloves releasing moisture.
Look at these bubbles!
tips & tricks
Cut the ends of the garlic cloves before adding to the jar.
As the fermentation process continues, you may need to loosen the lid as bubbles cause a CO2 build up.
Leave jar at room temperature away from extreme heat/cold.
You’ll love this!
