Immune-Boosting Fermented Garlic Honey

Fermented garlic honey tastes amazing and is perfect to have on hand year round to boost the immune system. Honey and garlic are both known for their health benefits. With only 2 ingredients and a few minutes of active time, this fermented garlic honey is a simple health cabinet staple.

It’s always good to have some immune boosters on hand. We always have dried elderberries for tea, vitamin C and D, and apple cider vinegar, to name a few. Our newest additions are fermented garlic honey and fire cider. Both are amazing ferments to support the gut, which in turn supports your whole body!

With ferments, you must remember to plan ahead, as they take a while to prepare. Making them late summer or early fall allows them time to ferment and be ready for cold weather and any health attacks that come your way.

How Do I Use Fermented Garlic Honey?

Fermented garlic honey tastes great by the spoonful, or you can chew/swallow a clove of garlic. I love to put the honey on fresh bread with butter! If you’re using it as an immune booster, take regularly. If I feel a sore throat or something coming on, I take either the honey or garlic every few hours. Use as you feel best, and trust your body.

Ingredients

Raw Honey: Honey contains antioxidants, and is said to be antimicrobial and anti-inflammatory, among other benefits. Be sure to use raw honey, as it still has the good bacteria that will allow your honey to ferment.

Organic Garlic: Garlic has amazing health benefits, such as boosting immunity, and supporting heart and gut health. When fermenting, use organic if possible. Pesticides can destroy the good bacteria used in the fermentation process.

How to Make Fermented Garlic Honey

Fermented garlic honey is super simple to make!

• Peel organic garlic cloves.
• Place cloves in a glass container. I use a pint mason jar.
• Pour in raw honey until it covers the garlic. The garlic will float to the top.

• Label and loosely fit a lid on top. Leave in a dark spot. I always put it in a bowl in case the honey bubbles out.
• Every day or so, tighten the lid, tip/shake the jar to coat the garlic again, then return the jar to it’s spot.
• Let it ferment for about a month. Bubbles will appear after a couple weeks. You can eat it at any time, but the flavors/texture will change slightly as it ferments.
• After about a month, tighten the lid, and store to use as needed. It will store a year or longer, just be sure to check it periodically.
• That’s it! Cheers for a healthy season ahead!

Have a blessed and sunshiny day!

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