Fermented Garlic Honey Elixir

I am all about at-home holistic healing and when I saw fermented garlic honey going around I knew that I had to try it! I love garlic and honey so it’s a win-win! Plus all you need is 2 ingredients!

Immune System Support:

Garlic is well-known for its immune-boosting properties, and honey also has antimicrobial properties. The combination of these two ingredients, enhanced by fermentation, may provide additional support to the immune system.

Antioxidant Properties:

Both honey and garlic are known for their antioxidant properties. Fermentation may enhance the antioxidant content and activity, helping to combat oxidative stress in the body, which is linked to various health issues.

Improved Digestion:

The probiotics introduced during fermentation may support a healthy gut, which can positively impact digestion and nutrient absorption.

Anti-Inflammatory Effects:

Garlic contains compounds with anti-inflammatory properties. The fermentation process may contribute to the formation of bioactive compounds that could further enhance the anti-inflammatory effects.

This elixir has been used for years! When combined, the two provide anti-bacterial, anti-viral, and immune-boosting properties. This makes fermented garlic perfect for enjoying during cold/flu season! So when you feel that ‘uh oh, I think I am getting sick’ take a spoonful of garlic with honey! And no worries, the garlic is not as pungent after sitting in the honey for 2 weeks. Although you may not want to kiss anyone right after LOL! Oh, and you can drizzle the honey on pizza, salads, and more!

Fermented Garlic Honey Elixir

Cherise.mazur

Fermented Garlic Honey Elixir is moist and a yummy treat!

Print Recipe

Ingredients

Fresh garlic bulbs – I used 2
Organic Raw honey (enough to cover the garlic cloves)

Equipment:

Clean glass jar with a tight-fitting lid (a mason jar is great!)
Cutting board and knife

Instructions

Prepare the Garlic:

Peel the garlic cloves and trim the ends. Leave them whole and smash them a little to help with the fermentation process

Sterilize the Jar:

Wash the glass jar and lid thoroughly with hot, soapy water. Rinse well to remove any soap residue. Alternatively, you can run the jar and lid through a hot dishwasher cycle.

Layer Garlic in the Jar:

Place the peeled garlic cloves or pieces at the bottom of the sterilized jar.

Add Honey:

Pour raw honey over the garlic cloves, ensuring they are completely submerged. The honey acts as a natural preservative and provides the sweetness for fermentation. Make sure there are no air pockets.

Mixing:

Gently stir the garlic and honey together using a wooden spoon or spatula. This helps distribute the honey evenly and removes any air bubbles.

Fermentation;

Place the jar in a cool, dark place for fermentation. I place mine upside down. ‘Burp’ the jar daily for 2 weeks – meaning just open the lid a smidge to let a little air in. The smell is strong!

Patience:

Keep burping it daily for 2 weeks or longer. You will see the honey start to thin out.

Enjoy:

Your fermented honey garlic is ready to be enjoyed! Use it as a condiment, add it to sauces, or enjoy it on its own. Remember that the longer it sits, the more developed its flavors become.