Honey and garlic both have strong medicinal benefits on their own. Fermenting them together will amplify the benefits and it tastes pretty good. This one one thing you’ll want to have on hand for colds. It is wonderful for soothing a sore throat or cough and you can even use it topically for wounds.
Fermented Garlic Honey
Ingredients:
- A glass jar of any size with a lid
- Garlic cloves, peeled
- Raw local honey (ideally not crystalized)
You can make as much or as little as you would like to have on hand. Peel each clove of garlic and fill your glass jar to about half way up. Pour honey over the garlic until it is all covered. It's a good idea to use honey that is in a relatively liquid state to get all of the garlic coated.
It’s important to use raw honey because it has all the bacteria and wild yeast that is necessary for fermentation. Gently press down with a spoon on the garlic to release some juices and mix it with the honey.
Leave the jar in a cool dark place and watch to see it start to bubble within a few days. The longer you let this ferment the better it gets, after some time the garlic starts to mellow in flavor.
If you can't find honey locally, we have some in our online store here. You can use any glass jar that has a lid - empty jars from nut butter or jam work or a canning mason jar.
