Fermented honey garlic is a delicious and powerful remedy to enhance your immune system naturally. By combining the medicinal properties of honey and garlic, this homemade concoction becomes a must-have during cold and flu season. Lacto-fermented honey fermentsare rich in beneficial bacteria, which have been proven to encourage healthy gut flora.
Making fermented honey garlic is surprisingly easy, even for beginners. As someone who usually reserves honey for making BBQ Sauce and Hot Sauce, the idea of using it in a ferment intrigued me. And let me tell you, it’s the simplest thing you can imagine!
Not only is fermented honey garlic incredibly versatile, but it also offers a delightful sensory experience. Personally, I can’t resist enjoying it just as it is!
You’ll need to have a couple items to start your ferment:
These Fermentation Lids come in clutch. The plastic plug lets CO2 out, but doesn’t let air in. They fit on any wide mouth lid mason jar and work incredibly well for fermenting.
If you prefer to use the regular mason jar wide mouth lid, you’ll need to burp your ferment daily until bubbles (CO2) stop forming. I don’t recommend starting a ferment before a trip or vacation away from home, if you don’t burp your active ferment, the mason jar may crack or explode due to the CO2 gas buildup!
To get started with making fermented honey garlic, you don’t need an elaborate recipe. Here’s a quick guide:
- Peel the garlic cloves and place them in a mason jar, filling it about half to three-quarters full. You can speed up the peeling process by gently whacking the cloves with the side of a chef’s knife, releasing some of the garlic juice without crushing them.
- Pour raw honey over the garlic, ensuring that all the cloves are completely covered. Don’t worry if some of the garlic floats; it’s normal. Using raw honey is crucial as it contains the necessary bacteria and wild yeast for fermentation.
- Loosely cover the jar with a lid to allow gases to escape, and place it in a dark spot for fermentation. Consider placing a plate underneath to catch any bubbles or honey drips. To ensure all the garlic cloves are coated with honey, gently turn the jar over every day or so. Remember to tighten the lid before flipping the jar and loosen it again after returning it to an upright position.
In just a few days to a week, you’ll notice bubbles forming on the honey’s surface, indicating that fermentation is taking place. The fermentation process generally takes about a month, but you can enjoy the honey garlic at any stage. Over time, the flavor will continue to develop, with the garlic mellowing and the honey becoming more fluid.
Sometimes, you may observe a bluish or greenish color on the garlic cloves due to the fermentation process. Don’t worry; it’s perfectly safe to consume.
You can store your fermented honey garlic in a cool place for several months or even up to a year and beyond. I’ve personally kept some for over two years, and it remains both delicious and effective.
Now, let’s explore the many ways you can make the most of your fermented honey garlic. Apart from its potent medicinal properties, it’s an excellent choice for enhancing your culinary creations. Whether you’re preparing marinades, sauces, or glazes for meats and vegetables, fermented honey garlic adds rich flavors to any recipe that calls for honey and garlic. You can also get creative with it and include it in a Hot Sauce or BBQ Sauce recipe!
Fermentation Practices and the Legacy of Ancient Egypt
Honey has been cherished and utilized by numerous cultures throughout history for its remarkable properties, including its ability to ferment and produce delicious beverages. One such culture that prominently utilized honey for fermentation was the Egyptians. In ancient Egypt, honey was a valuable resource and was highly regarded for its medicinal and culinary uses. The Egyptians were skilled in the art of fermenting honey, creating mead, a delightful alcoholic beverage. Mead played a significant role in their religious rituals and social gatherings, often associated with celebrations and festivities. The Egyptians’ expertise in honey fermentation reflected their deep appreciation for the natural world and their rich cultural heritage. However, it is worth noting that various other cultures around the world, such as the Greeks, Vikings, and Chinese, also had their own distinct traditions of fermenting honey, showcasing the universal allure and versatility of this golden elixir.
Is fermented honey safe to eat?
Concerns about botulism in honey garlic are understandable, but rest assured that this type of fermentation is unlikely to lead to botulism. The fermentation process creates an acidic environment that inhibits the growth of botulism spores. However, if you’re still concerned, for precise pH level monitoring in your fermentation process, consider purchasing a Digital pH Tester available on Amazon to ensure the pH level is below 4.6. Botulism spores cannot reproduce in such conditions. Although it’s rarely necessary, you can add raw apple cider vinegar to increase the acidity if needed.
Please note that honey garlic should not be given to babies under one year of age due to the potential presence of botulism spores in raw honey.
I highly recommend trying this delightful and beneficial fermented honey garlic. It’s incredibly easy to make, and having it on hand will undoubtedly become a staple in your household.
Have you ever made fermented honey garlic? How do you like to use it?
Enjoy the wonders of fermented honey garlic and stay healthy!
