Fermented Honey Garlic
This Fermented Honey Garlic is an immune-boosting remedy using raw honey and garlic.
Equipment
- Pint Mason Jar
Ingredients
- 1 cup whole garlic cloves, peeled and slightly crushed
- 1 cup raw honey or more, as needed to cover garlic
Instructions
- Place the peeled garlic cloves into a wide-mouth pint sized mason jar. Add enough honey to completely cover the garlic cloves. Make sure they are coated with honey.
- Place the lid on the jar loosely, then tuck into a dark place.
- Every day or so, tighten the lid on the jar and flip it upside down to coat the garlic cloves with honey. Loosen the lid again when you return it to the upright position.
- Within a few days to a week, you should see small bubbles start to form on the surface of the honey.
- The honey garlic will ferment for about a month, but you can eat it at any time. The flavor will continue to develop over time, the garlic will mellow, and the honey will become much runnier.
- Store in a cool place for many months or even a year, if not longer.
Notes
It’s important to use raw honey for this recipe, as it has all of the bacteria and wild yeast that is necessary for fermentation. Occasionally the garlic cloves turn a bluish or greenish color during fermentation; while alarming, it is not harmful. Honey garlic should not be given to babies under one year of age.
Nutrition
Serving: 1tablespoonCalories: 77kcal
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