Fermented garlic honey is a natural immune booster that you can make easily using just two ingredients. Great to have on hand as a natural remedy especially during cough, cold and flu season.
If you’re looking for a delicious way to boost your immune system naturally, fermented garlic honey is a must try. Individually, both of these ingredients are flavorful and have been used for thousands of years. Using them together maximizes the individual health benefits and gives you more bang for your buck.
How to Use Fermented Garlic Honey
Use fermented garlic honey as an immune booster or as an wellness aid. You can also use garlic honey to help with coughs, colds, sore throats for seasonal allergy relief and more. Use as a digestive aid. It even helps to lower blood pressure. Fermented garlic honey is a great natural aid that can be used to fight symptoms of cold and flu.
Health Benefits of Garlic
- Immune Booster
- Fights Oxidative Damage
- Antibiotic Benefits
- Facilitates Detox
Health Benefits of Honey
- Antibacterial
- Antifungal
- Great for digestive issues
- Active in wound healing
What Type of Honey To Use
Use raw honey to maximize the benefits of bacteria and all the nutritional enzymes for fermentation to occur.
What You Need for Fermented Garlic Honey
- 1 whole bulb garlic (peeled)
- 1 cup (or enough un-pasteurized honey to cover)
- glass jar ( a small mason jar)
- toothpicks
How to Make Fermented Garlic Honey
Start with peeled cloves of garlic .
Pierce all over with holes using a toothpick.
Put the garlic in a glass jar.
Top with 1 cup of raw un-pasteurized honey.
Cover the jar loosely.
Every week tighten the lid and flip the jar over to coat the garlic in honey.
Bubbles will start to form at the top. This is a good sign that fermentation is taking place.
Re-loosen the jar and repeat for a month.
Store the honey (unrefrigerated) in a cool dry place.
Uses for Fermented Garlic Honey
Take one spoonful everyday proactively for wellness.
Use as needed as a homemade remedy for chronic cough, congestion, sore throat or general well-being.
You can take fermented garlic honey plain or use it in tea or beverages.
Other Tips
To maintain the medicinal values of this honey do not microwave, heat or warm in any way as to not disrupt the beneficial enzymes.
Store the garlic honey in a cool dry place.
Take the honey by itself or along with one of the cloves of garlic.
What Does Garlic Honey Taste Like?
Don’t freak out. Garlic honey doesn’t taste bad at all. It tastes like honey kissed with garlic. Due to the fermentation process, the garlic will get more runny. The garlic actually tastes less potent than eating fresh garlic on it’s own. So if you’re one of the folks that finds it hard to tolerate garlic, you’ll be surprised to know that the fermented garlic is milder.
Fermented Garlic Honey
Easy recipe for fermented garlic honey. Use for cold, coughs, flu, sour throats
Ingredients
- bulb of peeled garlic cloves
- cup raw honey
Instructions
- Using a toothpick, pierce several holes into each garlic clove
- Place garlic cloves into a mason jar.
- Add enough honey to cover garlic cloves completely.
- Place the lid on the jar and cover loosely.
- Every week, tighten the lids and turn over to have the honey completely coat the garlic and aid in fermentation.
- Flip back over and re-loosen.to continue process.
- Within a couple of days to a week, you should see bubbles forming.
- This means that fermentation is happening.
- The garlic honey can start to be enjoyed within 5 days, but you can expect fully fermented in about a month.
Fermented Garlic Honey Video
If you’re tired of getting sick be sure to read my new book, Be FINE: Your Drug Free Prescription to Age Well, Beat Bulge and Stop Disease
Comments ( 0 )