Fermented Garlic Honey
A must-have home remedy for cold and flu season, this fermented garlic honey recipe is easy to make and beloved by natural mamas for keeping their families healthy year-round.
Ingredients
- 1 cup raw garlic cloves peeled
- 1 cup raw unfiltered honey
- 1 clean 8 oz mason jar with lid
Instructions
- Peel garlic cloves and lightly crush them with the side of a knife to activate the allicin.
- Add garlic cloves to a clean mason jar, filling about halfway.
- Pour honey over the garlic until fully submerged, leaving a little room at the top.
- Seal the jar loosely with a lid, or use a fermenting lid (link).
- Store at room temperature, away from direct sunlight.
- Gently shake or stir the jar once per day for the first two weeks.
- After 2 to 4 weeks, your garlic will mellow in flavor and the honey will thin slightly. It’s ready to use when it tastes tangy and sweet.
Notes
- Make sure to burp the jar daily (open it briefly) if using a standard lid to release built-up gases.
- Store in a cool pantry or the fridge after fermentation. It lasts several months.
- Take 1 clove daily during cold season or use the honey in warm drinks (not boiling).
- Safe for children over 1 year old.