Learn how to make fermented garlic honey, a tasty medicinal condiment to boost your immune system during the cold and flu season. Fermentation can provide enhanced nutrient density and production
of nutrients along with probiotics. Garlic and honey provide anti-bacterial, anti-viral, and
immune-boosting properties.
Benefits of Fermented Garlic Honey
Antimicrobial
Antiviral
Soothes sore throat
Reduces phlegm and cough
Can prevent ear infections
Can be used as base to make natural potent medicine
Let us know in the comments what you think!
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Timestamps:
00:00 - Intro
00:23 - Benefits
02:25 - Making Garlic Honey
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INGREDIENTS:
1 cup garlic, smashed
1 cup local raw unpasteurized honey
DIRECTIONS:
Peel the garlic cloves and smash. Add the honey, mix together and seal the jar. Ensure garlic is fully submerged. Leave a little headspace to prevent overspill.
For two weeks, you’ll need to ‘burp’ the jar daily. To do this, open the lid to allow any build-up of gases (CO2) to release and then close, shake (or stir it), turn upside down, and set aside again.
During this time, you’ll likely see “activity” in the form of foaming or bubbling within the jar. The honey will become more watery, too, as the garlic releases liquid into the mixture.
After two weeks, the fermented garlic is ready to enjoy. You can ferment for up to a month for even better results.
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About us: Ali Miller, RD, LD, CDE and Becki Yoo, MS, RD, LD are registered dietitians using functional approaches to health with a strong belief in food-as-medicine. Ali started her functional medicine clinic, Naturally Nourished in 2011 with the approach that everything you put in your body sends a signal leading to optimal health function or dysfunction and disease.