Fermented Garlic Honey – Keep it on Hand all Winter Long!

As the winter months draw near, so does the time of sickness. There seems to be a cold, flu, or stomach bug going around every week. This simple recipe is great to have on hand as part of your natural medicine arsenal. Start it at the beginning of fall or winter so you have it for the whole season! This year is my first time making fermented garlic honey myself, but it is going to become a staple every year.

 

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How to use fermented garlic honey

There are so many uses for this honey.

It is often made in the wellness communities to boost the immune system and aid the body in fighting off sickness. To do so, just take a spoonful of honey and a clove of garlic when you start to feel under the weather. Feel free to chop up the clove of garlic to make it easier to eat. Do not feed to babies under one year old, because even though it is fermented, it is still honey.

The garlic flavors in the honey add a lot of flavors when used in the kitchen! (The layers of flavor make my chef heart happy.)

• Drizzle some of the honey on a salad or sandwich.
• Chop up the garlic and add it to a homemade pizza.
• Add a scoop of honey to a cup of tea.
• Use this honey as a sweetener in a sauce, salad dressing, or vinaigrette.

Benefits of fermented garlic honey

Both honey and garlic naturally have many health benefits. Fermentation can increase these and add natural bacteria that support gut health.

Garlic:

This bulb has antibacterial properties which can help boost your immune system. It also contains minerals such as potassium, zinc, calcium, and magnesium and is rich in vitamin C, K, A, and several B vitamins. Its antioxidant and anti-inflammatory properties may help strengthen the mind and can aid in quicker healing times. 

When I was growing up anytime anyone in the family came down with anything, even just a small cough or runny nose, my mom would break out the “garlic pills”. It was dried and powdered garlic in a capsule and we would take a few each morning and night (along with other natural remedies) until we felt better, which would usually be just a few days. 

Raw honey:

Honey is high in antioxidants, a variety of nutrients, phytonutrients, and amino acids and enzymes. It has natural antibacterial and antifungal properties, as well as antimicrobial properties which can aid in wound healing. Adding some to a warm cup of tea or eating a spoonful can ease the discomfort of a cough or sore throat.

Raw honey is much better nutritionally than processed honey. When honey is processed it is heated to kill off any bacteria, but this can denature and destroy a lot of the extra nutrients and good bacteria that is present. It is very similar to what happens when raw milk gets pasteurized. There are a lot of different labels on honey; pure, natural, organic, none of these mean it is raw honey. So, just make sure to look out for the “raw” label next time you shop for your honey. 

What are some common concerns?

There are some that worry about the risk of botulism in fermenting honey. The reason babies younger than 12 months aren’t supposed to have honey is because honey can contain a certain type of bacteria known as clostridium botulinum. However, if this recipe is made properly, it is completely safe.

 For the botulism spores to grow the pH needs to be at 4.6 or above.

Garlic has a pH of around 5.8 and honey usually has a pH from 3.4 to 6.1. This depends on what plants the bees are collecting nectar from, and where the plants are located. 

You can find a honey with a low pH and test the pH of the garlic and it would be totally safe. But I like to be extra sure especially since this is something I will be giving my two-year old toddler this winter as well, the last thing I need is him getting botulism.

So, to lower the pH I add a splash of apple cider vinegar. This gives me peace of mind and also gives enough liquid to jumpstart the fermentation process.

How to make this “magic” honey

This recipe is fairly simple and the part that takes the longest is peeling all the garlic. 

To start, take a few heads of garlic and separate the cloves. I usually use my chefs knife and press the side between the garlic and my palm and it cracks apart the cloves without breaking them.

Gently crush each clove and remove the skin. I slice off the base of each clove as well. Don’t crush it hard enough to smush it, but if it cracks a bit that’s good. Not only will it allow some of the juices to release into the honey which will help to kickstart the fermenting process, it will also increase levels of allicin. 

        What is allicin?

        Allicin in a compound found in garlic, (trace amounts are found in things such as shallots and onions as well). It is what is responsible for the odor              and taste. The best way to produce it is to chop, slice, or chew uncooked garlic. In this case gently crushing it will do the trick. Allowing it to sit for 10          minutes before mixing it with other ingredients or cooking allows it to maximize the potency of this compound. 

        So what is the big deal with this? Well, let me tell you! It is high in antioxidants, has antibacterial effects, and supports the cardiovascular system. It            also has anticancer properties. According to some studies, including garlic as a regular part of the diet has been associated with a reduced risk of                  colon, prostate, and stomach cancers. It can also fight against the growth and invasion of some carcinoma cells.

Once the garlic has been gently crushed and peeled, transfer it into a clean pint-sized glass jar and continue peeling the others. This way, if any juice weeps from the cloves it will be in the jar and not all over the cutting board. 

Fill the jar about three quarters of the way full with the garlic cloves. Depending on the size of the heads of garlic, it can be anywhere from two to four. I had larger heads of garlic and needed about two and a half.

Add in a about a cup of raw honey, organic or local is best if you can find it. The honey should cover the garlic and still leave some room from the top of the jar. The garlic will start to float and that’s ok, just so long as there is enough to cover each clove. 

To lower the pH and add more liquid I add in some apple cider vinegar. I use raw and unfiltered, or homemade (personally I avoid the “Braggs” brand because they have had some changes in their company that I don’t agree with, so I use other brands whenever possible.)

The fermentation process

Each day the jar needs to be flipped and the extra carbon dioxide that is created during fermentation needs to be released.  There are two ways to do this, both with their pros and cons.

1. Screw the lid on tight and open the jar to “burp it” each day. The pressure will be released, and the lid can be screwed back on. Once the lid is secure, flip the jar and allow the honey to fully coat all the garlic cloves again.  The only thing is you have to remember to burp it each day or the pressure can build up and make it very difficult to open (and if it sits long enough the jar can explode). I just put the jar in with my spices because I use them every day, so it was a good reminder. Just do it in the morning with your coffee, or when you are getting that last glass of water before bed.
2. The other option is to not screw the lid on all the way, so the air doesn’t build up inside the jar. Each day it will need to be sealed so you can flip it without it spilling. You can also just stir it with a clean metal or wooden spoon instead of flipping it over. There is a possibility of mold growth if the garlic isn’t coated with honey each day. It is just like when you make sauerkraut and need to keep the cabbage below the brine. The other problem is the honey can bubble and if the lid isn’t sealed it can drip a bit out making the jar and area around it sticky. To remedy this, just keep the jar in a bowl or on a small plate and rinse the jar every few days when it is sealed. 

The first few days the honey will still be thick and a honey consistency (ha-ha, imagine that), but then it will thin out as the juice from the garlic and the apple cider vinegar combine with it and thin it out. 

Allow it to ferment for 30 days, being sure to release the pressure and flip it each day. After that, the fermentation should have slowed, and it can be left in a cool dark place for from 6 months to a year. 

The importance of ingredients

Do you really need to use raw honey? The answer is yes! The good bacteria that will cause fermentation are still active since they haven’t been killed during the pasteurization process. This ensures proper fermentation.

Organic garlic, is it a must? Technically no. However there are chemicals and pesticides that often contaminate plants, and even the dirt which can cause the plant to absorb said chemicals. I really don’t want to put those in my body, and don’t want to think about what happens to them when they stay in a jar and stew for a month. So, organic is great, but homegrown is even better if you have it. (Personally, I didn’t have any that I had grown so I just picked mine up from the local store.)

Enjoy this recipe and please leave a comment if you make it, they really do help. And I love hearing your feedback, as well as answering questions and hearing about your lovely results!

Yield: 3 cups

Fermented Garlic Honey

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This honey is the perfect thing to keep on hand during the fall and winter months when sickness is running rampent. This recipe can be used to ward off illness or to flavor teas, soups, or other dishes.

Ingredients

• 3 Heads of organic garlic (or a little over a cup of garlic cloves)
• 1 - 1 1/2 Cups Raw Honey
• 1 1/2 tsp. Apple Cider Vinegar

Instructions

1. Peel all three heads of garlic and trim off the ends of the cloves. Crush them just slightly to release the juices.
2. Place the cloves in a pint-sized jar and let them sit for ten minutes to activate the enzymes. Add in the apple cider vinegar.
3. Pour the honey over the garlic until it is all covered.
4. Seal the jar and place it in a cool dark place (in a cabinet will work just fine).
5. Each day for 30 days open the jar to release any carbon dioxide created. This releases the pressure so the jar doesn't explode. Seal it again and flip the jar over for a minute or two to stir the honey and recoat each clove of garlic. you can also stir it witha clena metal or wooden spoon instead of flipping it.
6. After 30 days the fermentation process should be done, and it can be stored in a cool dark place for up to six months or a year. Enjoy!