Honey Garlic Ferments. This jar is 3 year old organic garlic in raw honey.
I am getting low so I started a new batch on Sunday! This time I am doing them half raw honey and half organic apple cider vinegar.
Why do you need a jar on hand at all times?
Because:
Raw Garlic- If you suffer from cold, flu, fungal infection, allergies and more then garlic is for you! It can also decrease high blood pressure and cholesterol as well as prevent heart disease.
When making a ferment or using garlic for it's medicinal benefits, leave the cloves whole.
double clove
This is important because of the allicin in garlic. Crush your clove prior to eating it, this starts a process that makes the garlic more bio available.
The Raw Honey Factor- Honey has antioxidant, antibacterial and antifungal properties. It soothes sore throats and helps digestive issues. It contains phytonutrients and Phenolic compounds. Among the benefits of phytonutrients are antioxidant and anti-inflammatory activities.
Apple Cider Vinegar- The benefits of apple cider vinegar come from it's powerful healing compounds, which include acetic acid, potassium, magnesium, probiotics and enzymes.
Combine the 3 and they will last years after a quick ferment. Powerhouse in your own kitchen!!
How to:
Peel enough organic garlic (I grow ours here) to fill your chosen jar/vessel almost to the top or at least 2/3 of the way. This is the longest part of the process, so grab a partner and get cozy!
We did 2 quart jars this go
Add honey, letting it settle between pours until you are about halfway up the jar. You must use raw honey for the bacteria and wild yeast plus the liquid from the garlic to make fermentation happen.
Settling
Now add organic acv up to the shoulder of the jar or at least 1" from the rim if using other vessel
Give it a stir with a chopstick or small wooden spatula. It will fight you on combining, don't worry, within 24 hrs the garlic will release enough liquid to help combine it. You can flip it over in a bowl to catch drips to mix it as well.
This morning they were already bubbling!!
Lastly, put them on a tray to catch over run and remember to burp them a couple of times a day since the fermentation can cause them to blow!! After 2 weeks you they will settle down and you can leave them be on the counter/shelf or stop the ferment totally and fridge it.
That is it! Easy peasy! Keep it around for all that ails you :)
Here are some pics of other ferments I have for teas and cough syrups....Thank you for reading! Take care of you and yours ❤
3 year garlic in honey only. Super potent
Cranberry Honey Ferment at 2 weeks and 2 years
2 year old Ginger Honey Ferment
4 month old Blueberry Honey Ferment
Peace :)
Do you eat the garlic or just drink the fermented honey or both?
Both! The syrup it makes is great by the spoonful, in tea or in cooking.
wow.. I didn't know you could preserve stuff with honey..
Absolutley! Raw honey is incredible, It will literally never go bad.
Just beautiful Karen, and my mouth is completely watering!!!
Thank you <3 this blog took me forever hahaha!! Mmmmmmm garlic and honey....it already tastes sooooo good its hard to wait 2 weeks. Countdown is on!!
Wonderful :) thanks for sharing <3
What an interesting idea. Who'd have thought garlic and honey would go well together? I'm inspired to try some time. I've used honey as a preservative before but never let it ferment. You have beautiful pictures too. Looks delicious! Thank you for sharing.