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Support your health with delicious fermented garlic honey! Easy to make at home, this antioxidant-rich remedy is a natural immune booster.

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If you’re looking for a delicious way to boost your immune system naturally, fermented garlic honey is a must try. Individually, both raw honey and garlic are flavorful and have immune-boosting and anti-inflammatory properties. Studies have shown that both garlic and honey have noted benefits against pathogens.

Garlic and honey have nutritional benefits, and have been used for hundred of years. But putting them together, shows real immune boosting power and the research demonstrates this.

Making garlic-infused honey maximizes the individual health benefits and gives you more bang for your buck.

About Fermentation

The world of fermentation is simply a fascinating place. The art form of using natural yeasts and bacteria to benefit human civilization is not new. This is an ancient practice that likely originated thousands of years ago. Everything from making delicious and bubbly fermented beverages to making culinary treats and making natural remedies, fermentation is a good idea.

You won’t have to look far to see evidence of these ancient times. Although not always the case today, traditionally made beer, sodas, kefir, bread, sausage, cheese and certain condiments were all made using fermented ancient foods. Much this bubbly fermented apple cider recipe, they were also delicious.

Specifically, the type of fermentation used to make fermented honey garlic is lactic acid fermentation. The fermenting process happens when lactic acid bacteria breaks down sugar to produce energy. The good news is, as result of this fermentation we are able to create more nutritious, wholesome and in may cases, tastier foods.

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. Feel free to use fermented garlic honey 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 due to the immune-boosting properties.

Caution: As with raw honey, and fermented foods, do not feed garlic honey to children under one year of age as there is a rare risk of botulism, and the immune system of an infant is not adept enough to take on the risk.

Health Benefits of Honey-Fermented Garlic

What Type of Honey To Use

After olive oil and salmon, honey is one of the most adulterated foods that there is. Always use raw unpasteurized honey from a trusted source. Raw honey is not heated or adulterated in any way. This quality keeps the natural enzymes and nutritional qualities you need in tact.

Ideally, use honey sourced from a local bee keeper, organic grocery store or purveyor of raw honey in your area. You want to maximize the benefits of beneficial bacteria and wild yeasts in the honey ferment.

Options For Making Garlic Ferment

There many different types of honey. Some option for making this garlic honey recipe are:

clover honey – has more of a mild and sweet subtle flavor.

wild flower honey -made from a mix of flowers for a sweet honey with a unique flavor profile.

locust honey – made from nectar that comes from the black locust tree

What You Need To Make Fermented Garlic Honey

2-4 heads organic garlic (peeled)

1 cup raw honey (or enough unpasteurized honey to cover)

clean glass jar ( use an 8oz or 16oz jar depending on how much you would like to make)

clean toothpicks

How to Make Fermented Garlic Honey

Step 1: Start with peeled cloves of garlic.

Step 2: Pierce all over with holes using a toothpick (you can also bruise them using the back of a knife).

Step 3: Put the garlic in a glass jar.

Step 4: Top with 1 cup of raw unpasteurized honey. Make sure there is enough honey to cover the garlic, but that’s it’s not to full to allow fermentation to occur smoothly. You can to leave 1-2 inches of space available at the top.

Step 5: Cover the jar loosely. For the first 1-2 weeks, “burb the jar” by opening the lid and allow the excess gases to escape. You should do this 1-2 times a day. You should also tighten the lid and flip the jar over to coat the garlic in honey. Make sure that the honey is always coating the garlic.

Step 6: After the first 1-2 weeks, you should be able to transition to only doing this once a week.

Step 7: Air bubbles will start to form at the top. This is a good sign that fermentation is taking place.

Step 8: Re-loosen the jar and repeat for a month of fermentation.

Step 9: Store the honey (unrefrigerated) in a cool dry place.

Uses for Fermented Garlic Honey

Take one spoonful everyday proactively for immune support.
Use as needed as a homemade remedy for chronic cough and colds, congestion, sore throat or general well-being.
Use it in a homemade salad dressing.
You can take fermented garlic honey plain or use it as a sweetener in tea or beverages.
Use it prophylactically or as treatment during the allergy season.

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, away from direct sun. Preferably between 64°F and 78°F (18°C to 26°C).
Take the honey by itself or along with one of the cloves of garlic which you can bite and swallow.

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 honey 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 actually milder.

Recipe further down below.