As you may or may not know, garlic is a powerful immune-booster! It is very effective against all types of infections. Honey also has anti-microbial and anti-inflammatory properties, so when you combine the two, you have a great aid to help you fight sore throats, colds or the flu. To be most effective though, garlic needs to be eaten raw and you need to eat a lot of it so when infused in honey, raw garlic becomes a heck of a lot easier and tastier to eat. I like to keep a jar of this on hand especially during the winter. After a few weeks of countertop fermentation, you should store it in the fridge where it will keep for months.
Honeyed Garlic Recipe:
- about 5 heads organic garlic (local farmer’s market is best)
- about 2 lbs unprocessed honey (look for “raw” or “unfiltered”)
- Fido jar (such as the one I’m using or similar jar with gasket – if you use a vessel with an airlock, then you won’t have to worry about “burping” the mixture, you can buy these on Amazon)
To make it easier to work with, you may want to warm the honey by setting the jar in a pan of warm (not hot!) water.
Peel the garlic cloves. This is by far the most time-intensive part of this process.
Once all of the garlic has been peeled and placed in the jar, you get to do the fun part – pouring the honey. The target is to only fill the jar about half-way, as I found that many people have run into issues with the honey oozing out the top during the fermentation process unless the jar is kept at half or below!
Time to wait for the magic to take place. Every couple of hours, we will “burp” the mixture (open the lid to release gases) for the first few days, then once a day thereafter. If you used a “Fido” jar, however, you should not need to burp the jar unless fermentation is extremely active and pushing the honey out of the top of the jar. From what I have read, this is an awesome concoction for flu and cold season, as the garlic cloves (once the short-term ferment is done) can be used as lozenges and the honey (which will become more watery in consistency) can be used as cough syrup.
After about a week (or possibly a day or two) and after turning the ferment upside-down and reversing back to right-side-up at least once a day, you will see bubbles visible in the picture below attest to fermentation taking place:
I hope you will give this recipe a try. At the first sign of cold or flu, eat a clove every hour or two but not more than 6 cloves per day. The honey can be taken on its own by the spoonful as a cough syrup. You could also mix a teaspoon of the honey with some raw apple cider vinegar and hot water and drink this as a tonic when you’re sick; feel free to add a dash of cayenne pepper, too- this is excellent for your sinuses.
Here’s a great video that goes through the process step by step using a regular jar rather than a Fido.
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