Today, we’re diving deep into another one of our family’s kitchen experiments turned staple: fermented garlic in honey. It might sound a bit unusual at first, but stick with us – this combo has been a game-changer in our home, especially when it comes to keeping those pesky colds at bay.
What’s the Big Deal?
Fermented garlic in honey is quite simply a jar of garlic cloves submerged in honey and left to ferment over time. This simple fermentation process melds the robust qualities of garlic with the sweet and soothing properties of honey, creating a powerhouse of health benefits right in a jar.
Why We Swear By It
This concoction is not just easy to make but has nestled itself as a staple in our home because:
- Immune Boosting: Garlic is a well-known immune booster, and combined with the antibacterial properties of honey, it’s our family’s frontline defense against colds.
- Natural Remedy: It’s a great natural remedy for minor ailments – a little spoonful can help soothe a sore throat or a burgeoning cold.
- Digestive Health: Regular consumption can aid in improving digestive health, thanks to the prebiotic properties of garlic.
- Flavorful Addition: Beyond health benefits, it’s also a great, flavorful addition to salads, marinades, and even on a piece of warm, crusty bread!
In our home, keeping things natural and straightforward is the mantra. This fermented garlic and honey recipe aligns perfectly with our approach, serving as a quick go-to remedy and a testament to the power of natural ingredients. It’s a humble jar that sits in our pantry but packs a punch when it comes to keeping our family hale and hearty.
Give it a try, and you might find it becoming an indispensable part of your family’s health routine too!
P.S. Be sure to check out my other winter favorite, Fire Cider.
Fermented Garlic and Honey
- 1 Mason jar
- Fresh, peeled, garlic cloves
- Raw, unfiltered honey
- Fill the jar about three-quarters of the way with peeled garlic cloves.
- Pour raw honey over the garlic until it's completely submerged, leaving some space at the top to allow for expansion.
- Close the lid and let it sit at room temperature.
- Every day open the lid to release any gases. This is called burping.
- Let it ferment for at least a month – the longer, the better to develop the flavors and health properties!
How to Take Your Fermented Garlic and HoneyWhen it comes to using our fermented garlic and honey, it couldn’t be simpler. Here’s how we do it in our family:
- Daily Boost: We often take a clove of fermented garlic daily, especially during the cold season, as a preventative measure. Just pop a clove in your mouth and enjoy – though it might be a bit strong at first, you’ll get used to it!
- Soothing Sore Throats: Feeling a sore throat coming on? We take a teaspoon of the infused honey to help soothe irritation. It’s a sweet remedy that the kids don’t mind taking!
- Cooking Ingredient: Don’t limit it to being a health remedy; use it in your culinary experiments too. We sometimes use the garlic and honey as a base for dressings or to give a dish a rich, complex flavor.
- Quick Tip: To make the experience more pleasant, especially for the little ones, we pair it with a piece of bread or a cracker to mellow the intense flavor of the garlic.