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Fermented Garlic Honey

Fermented Garlic Honey
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Fermented Garlic Honey is a natural, flavorful elixir made by fermenting raw honey with fresh garlic cloves. This ancient blend promotes immunity, aids digestion with probiotics, and offers a deliciously sweet and tangy flavor. Simple to make with minimal ingredients, it can be used as a spread, in dressings, or straight from the spoon for a health boost.

Ingredients

Scale

Main Ingredients

  • 1 cup raw honey (unpasteurized)
  • 10–12 fresh garlic cloves, peeled and lightly crushed

Optional Ingredients

  • 1 tablespoon filtered water (if honey is too thick to cover garlic)
  • Pinch of chili flakes (for a spicy kick)
  • Sprigs of rosemary or thyme (for herbal infusion)
  • Small pieces of fresh ginger (for added digestive support)
  • 1 tablespoon raw apple cider vinegar (for a sweeter variation and gut health)
  • Maple syrup as a vegan alternative to honey (note: fermentation profile will differ)

Equipment

  • Clean glass jar with lid

Instructions

  1. Prepare the Garlic: Peel fresh garlic cloves carefully, removing any dark spots or sprouts. Lightly crush or chop them to increase surface area and activate enzymes that aid fermentation.
  2. Combine Ingredients: Place the prepared garlic into a clean glass jar. Pour raw honey over the garlic until fully submerged. Optionally, add a tablespoon of filtered water if the honey is too thick to cover the garlic completely.
  3. Seal and Store: Close the jar with a loose-fitting lid or cover with a cloth secured with a rubber band to allow gases to escape during fermentation. Store the jar in a cool, dark place for about two to four weeks.
  4. Stir Periodically: Every few days, gently stir the mixture with a clean utensil to release gas buildup and ensure even fermentation. Watch for bubbling or slight foam – signs that fermentation is active.
  5. Taste and Store: After about 2-4 weeks, taste your Fermented Garlic Honey. The garlic should mellow, and flavors will blend into a tangy, sweet, and savory punch. Transfer to the refrigerator to slow fermentation. Use within a few months.

Notes

  • Choose Quality Honey: Raw, local honey improves flavor and fermentation, unlike processed honey.
  • Keep It Clean: Use sanitized jars and utensils to avoid unwanted bacteria or mold.
  • Monitor Temperature: Keep fermentation at a steady 60-75°F for best results.
  • Be Patient: Allow enough time for fermentation to develop; early tasting may be overpowering.
  • Seal Properly: Use breathable lids or loosened caps to let gases escape but prevent contamination.
  • Store refrigerated after fermentation for up to three months to maintain freshness.
  • Avoid freezing as it alters texture and flavor negatively.
  • Do not heat the fermented honey to preserve probiotics and enzymes.

Nutrition

Keywords: fermented garlic honey, immunity booster, probiotic honey, natural health remedy, fermented honey, digestive aid, garlic honey recipe, fermented food

Find it online: https://mealsbylina.com/fermented-garlic-honey/