Fermented Garlic Honey
My husband and I made Fremented Garlic Honey today! It should be ready in about a month!
Recipe:
1 Cup Peeled Garlic Cloves
1.5 Cups Raw Honey
Splash of Apple Cider Vinegar
Instructions
🧄Crush garlic cloves with the blade of a French knife. It’s important to crush the garlic as it helps speed up the fermentation process.
🧄 Place crushed garlic cloves in a clean mason jar, splash of ACV and top with raw honey. The glass jar should be large enough to double the capacity of the ingredients. Close the jar with a hermetically sealed lid.
🧄Flip the closed jar upside down daily to make sure all garlic cloves are coated with honey.
🧄Once air bubbles start forming you know your garlic honey is fermenting. Each day burp your jar by removing the lid to release carbon dioxide. If for some reason fermentation has not begun after a few days, simply add a few spoons of water to thin out the mixture.
🧄Continue the process until fermentation slows down and the honey thins out into a syrup. Once the bubbles stop the garlic cloves should sink to the bottom of the jar.
Store the fermented garlic honey in a sealed jar, unrefrigerated to let it age.
🧄Fermented garlic honey is best enjoyed after 3 months of aging. The finished product can be stored in a dark place at room temperature for up to a year. While you can technically start using fermented garlic honey within a couple of weeks, most recommend waiting longer. The garlic's flavor needs about a month to mellow and for the honey to become properly infused.
🧄Fermented honey is used as a health-boosting condiment and sweetener, promoting gut health due to its probiotics and enzymes, and offering potential immune and anti-inflammatory benefits.
🧄 Adding apple cider vinegar (ACV) to fermented garlic honey is a proactive measure to lower the pH of the mixture, which helps create an environment that is less hospitable to botulism-causing bacteria.
Minnesota #raw honey #garlic #fermentedgarlichoney #fyp #unfiltered
Fermented garlic honey is gaining popularity not only as a flavorful sweetener but also as a potent natural remedy rich in probiotics and antioxidants. The fermentation process enhances the bioavailability of nutrients and creates beneficial enzymes that support digestive health. When making fermented garlic honey, it’s crucial to use raw, unfiltered honey as it contains natural yeasts and bacteria needed for fermentation. Adding a splash of apple cider vinegar (ACV) serves an important safety function by lowering the pH, inhibiting harmful bacteria such as Clostridium botulinum. Crushing the garlic cloves prior to combining with honey accelerates fermentation by releasing allicin and other compounds that contribute to its antimicrobial properties. Daily flipping and 'burping' of the jar help evenly coat the garlic and release built-up CO2, preventing jar pressure buildup. Fermentation typically starts within a few days, indicated by air bubbles forming and a thinning of the honey into a syrup-like consistency. Aging the fermented garlic honey for at least three months allows flavors to mellow and the garlic to properly infuse. After fermentation, storing it at room temperature in a dark, sealed jar preserves its enzymes, ensuring the continuation of probiotic benefits. Beyond its delightful taste and texture, fermented garlic honey is reputed to boost immune health, reduce inflammation, and promote gut microbiome balance. It can be used as a natural sweetener in teas, dressings, or taken by the spoonful for wellness support, especially during cold and flu seasons. For beginners, patience is key—starting to consume it too early may result in a strong, overpowering garlic flavor. Waiting the recommended aging period improves palatability. Homemade fermented garlic honey is a wonderful example of how simple kitchen ingredients can be transformed into a nourishing and functional food with added health benefits.
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