How to Make Fermented Honey [Garlic Honey Recipe] - My Fermented Foods (2024)

FAQs

What does garlic and honey do for you when fermented? ›

Fans claim that fermented garlic honey can help boost your immune system and relieve symptoms of the common cold, but there are no scientific studies to confirm that this combo has any special power. Both garlic and honey do have known health benefits of their own.

Because honey is shelf stable and garlic has so many antibacterial & antimicrobial properties, honey garlic does not need to be refrigerated. Garlic honey lasts up 12 months – although I've heard of folks continuing to add garlic to the same honey for YEARS.

Fermented garlic with honey is a very old, natural remedy that is brimming with good bacteria. It was used historically for its antibacterial, antiseptic, antiviral, antimicrobial, and immune-boosting properties. It's particularly favoured in the cooler months for its immune system support, and to soothe sore throats.

Shake and Burp the Garlic Honey

Keep an eye on the jar for the first few days. Give it a shake once a day to make sure the garlic is covered in the honey. Also, open the jar once a day to “burp” it and let off any built-up gas. Exploding honey jars aren't fun.

Eating garlic and honey for 7 days may have various health benefits, including improved immune function, heart health, and digestion. Garlic has antimicrobial properties, while honey contains antioxidants and may soothe a sore throat.

They both make for a magical concoction that when consumed on any empty stomach can do wonders to human health. As per experts, the combination not just helps with weight loss, it also boosts immunity, fights cold and flu, boost digestive health, and detoxifies the body.

But if honey is exposed to the air, sunlight, or extreme temperatures, then it can crystallise or even ferment over time. While these exposed honeys are still safe to eat, they may not taste the same. You can soften crystallised honey and get it back to normal. But you can't reverse fermented honey.

Garlic is originally a creamy white colour, but it can turn blue or green in the prolonged presence of any acidic ingredient, such as lemon juice, vinegar, or the contents of a lacto-fermentation.

In addition to being uniquely delicious (think umami honey), there are numerous benefits to consuming raw fermented honey. It's a natural antioxidant, it can provide probiotics and better gut health, and it aids in absorption of minerals like calcium and magnesium.

You could rely on your senses to determine if the mixture has gone bad. First is the nose test -- sour or rancid smells are a sure sign that it's time to toss your batch of fermented garlic honey.

Can garlic and honey reduce belly fat? ›

Honey and raw garlic are also good weight-loss ingredients. To make this, simply peel and smash 2-3 fresh garlic cloves, then combine with some raw honey. Allow the mixture to sit for a few minutes before drinking it on an empty stomach. So, garlic can actually, help you achieve your weight-loss goals.

Control bad cholesterol. The allicin in garlic detoxifies the blood, removes excess cholesterol and regulates triglycerides. The best thing is that you can pack this mixture and keep it for a long time to always have it on hand. We suggest you try it for 7 days in a row and experience the fabulous results.

And lastly, we don't ever move this to the fridge. Honey and refrigeration don't go well together. So this is one ferment that you will keep at room temperature the whole time.

A bit nerve-wracking if it's your first go, but stick with it! You will need to burp the jar every day, and push the contents down with a metal spoon so the contents are covered with liquid. You will see your ferment go cloudy - this is good and shows it is developing the lovely probiotics.

Fermentation is a safe way to preserve garlic. Other techniques, such as preserving it in oil, are very dangerous. Lacto-fermentation retains the texture, benefits, and flavour of garlic, with no risk of botulism or poisoning!

Fermenting garlic makes all of those minerals even more accessible to the body during digestion, and it also adds probiotics to your diet. Fermenting garlic might seem like alchemy, but it is quite easy. You'll make a brine with salt and water, then let it sit for a month or two and open the jar daily.

This process also significantly increases the antioxidant activities of the garlic. In fact, antioxidants in black garlic are likely the reason for its potential benefits for the heart, liver, blood sugar, and brain, as well as its potential anticancer properties.

Both garlic and honey contain natural prebiotics that work to balance your gut's microbiome. Fermented together, those prebiotics also interact with the wild yeasts and beneficial bacteria found on garlic to form gut-friendly probiotics too.

Fermented honey, sometimes termed baker's honey, has a sharp taste due to the acetic acid formed, a slightly bready smell and a soft mouthfeel. While fermenting bubbles can be seen in the honey and the fermented honey can retain a frothy appearance. Fermented honey on breakfast muesli with natural yoghurt is delicious.