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Step 1. Place garlic in jar. Pour honey over garlic and stir to combine, making sure all the garlic gets coated. Seal jar and let sit at room temperature 3 days. Unscrew and remove lid to let out.

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This fermented garlic honey recipe is an easy-to-follow, no-cook recipe that uses natural bacteria in raw honey to ferment garlic into a delicious condiment and a homemade remedy for cough, cold, and flu. Prep Time 10 mins. Rest Time 30 d. Total Time 30 d 10 mins. Course: Raw.

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The honey makes a great pizza topping, a funky-sweetener for vinaigrette, drizzled on feta and flatbread, a glaze with lemon and olive oil for chicken thighs, or on the side of a cheese plate.

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To use: take 1 tablespoon (15 mL) of fermented honey or eat 1 full clove of garlic when you feel a sickness coming on, up to 3 times daily. It can also be consumed daily for general health and prevention, even when you're feeling fine! You can also drizzle it over breads, salads, cheesy and savory snacks, and more.

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fresh garlic cloves. raw honey ( maple syrup and food-grade glycerin for babies under 1 year) sharp knife and cutting board. Directions: Finely mince garlic with a sharp knife. Pour just enough honey over the garlic to cover it. Allow this to sit for 10-15 minutes. Stir well. Cover and use as needed.

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Making fermented garlic honey is uncomplicated and merely requires honey and garlic. Start with one cup of peeled garlic, the fresher, the better. Lightly crush, but don't smash, each clove with the side of a chef's knife (or chop large cloves in half) to release a bit of the juices from the garlic which will help thin the honey.

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Pour the honey out into a sterilised jug and set aside. Peel ample garlic cloves, and gently bruise or crush each one. Add to the original honey jar, leaving about an inch or two at the top. Pour the honey over the garlic, until completely covered - you want to avoid the garlic being exposed to oxygen.

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Step 1: Peel the garlic. The easiest way to peel garlic is to lay a chef's knife over it (flat side down) and give it a firm wack with your hand. This will lightly break the tension in the garlic and let the skins slide off. Crushing also releases some of garlic's natural juices, which will aid in fermentation.

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Garlic contains allicin, an organosulphur compound that helps boost immunity levels. Many preclinical studies suggest that organosulfur compounds from garlic could potentially have antioxidant, anti-inflammatory, antimicrobial, and cardioprotective activities. Honey too contains bio compounds that have antimicrobial and antibacterial properties.

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Can Help With Your Immune System. Garlic and honey are both commonly often used to fight cold and flu symptoms, partly because they may strengthen your immune system. The antioxidants play a role in this effect too. Fermented garlic honey is even more relevant because of the probiotics.

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Cap with an air-tight lid and place the jar somewhere dark to ferment, like a closet. Open the jar every day for the first week to release the build-up of pressure (from the fermentation) then reseal the jar and turn it over. Rotating the jar will help keep the garlic submerged under the honey.

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Open the jar and pour in about 6 ounces of honey. It should completely cover the garlic and fill the jar to within about 1'' of the top. Be sure to leave 1'' headspace as the mixture will bubble as it ferments. Cap the jar and flip it over a few times to distribute the honey.

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What Are the Uses, Benefits, and Side Effects of Garlic and Honey? Medically reviewed by Katherine Marengo LDN, R.D., Nutrition — By Noreen Iftikhar, MD — Updated on March 27, 2023.

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Add your honey to the same jar, covering the garlic cloves completely so that your jar is about 2/3 full. Once it's all mixed, seal your jar and allow the contents to settle for 3 to 4 weeks. As.

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How To You Use Fermented Garlic Honey. Medicinal Uses: Fermented honey garlic is great for keeping you and your family healthy over the cold and flu season. This is one of the best immune system boosting foods and can be a great addition to your routine. Supports the immune system, making it a valuable addition during cold and flu season.

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boost the immune system. reduce the incidence of cold and flu. reduce the duration and severity of sickness. lower blood pressure. improve cholesterol levels. reduce oxidative stress. improve exercise capacity. reduce and protect against heavy metal toxicity. Those are some amazing benefits!