Fermented Honey Garlic

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Both honey and garlic possess natural antimicrobial and antibacterial properties. Fermentation may enhance these properties, potentially making them more effective in fighting off bacteria and viruses that can contribute to illness. Honey may provide some immune-boosting effects with its vitamin and antioxidant content. Garlic’s potential to fight infection can also indirectly support the immune system. Making this recipe the perfect remedy!

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What You’ll Need

Garlic

I choose organic garlic, it is the healthiest and is not grown with chemicals

raw honey

I like to use local raw honey because of the health benefits

jar

Any jar with a lid that can be screwed on loosely will work! Something like this.

Ingredients:

1 cup of raw honey

1 cup of peeled garlic cloves

*choose organic ingredients when possible*

Instructions:

Put the peeled raw garlic in a jar. Pour the honey over the garlic cloves. Make sure all of the garlic cloves are completely covered. 

Put the lid to the jar on loosely and store in a dark place (I keep mine in my pantry). 

Within the first week you will see bubbles start to form – this is a part of the fermentation process.

The honey garlic will take a month to fully ferment, but you can eat it after that first week.

After the fermentation process is done, you can store the honey garlic in a cool place for a year (or longer). If it still looks good, it’s safe to eat. Always use your discernment and toss it if it looks/smells bad!