Garlic honey ferment is one of the best home remedies to promote immunity!
Garlic cloves contain a lot of remarkable micronutrients, including phytonutrients, vitamins, minerals, and antioxidants, that have proven health care benefits, with potassium, magnesium, iron, calcium, zinc, selenium, and Vitamin C, just to name a few. It has many antiviral, antibacterial, anti-fungal, and antiseptic properties. The above properties have affinities for the cardiovascular system, respiratory system, digestive system & skin.
Honey is an exceptional natural sweetener and similar to garlic, it has many antibacterial, antiseptic & anti-fungal properties. As a sweetener, it has mainly sugars but also minor amounts of minerals, vitamins & antioxidants. Honey has affinities for the respiratory system, immune system, blood, and more.
Always remember that it is the raw, unpasteurized, and unfiltered honey that makes the difference!
Besides its remedial uses, garlic honey ferment can be used as a flavor enhancer, adding complexity to any vinaigrettes, sauces, condiments, or other dishes.
Kitchen Tools, Utensils & Equipment:
- Cutting Board
- Fermentation Jar (for honey ferments airlock is not necessary)
- 7 Heads of Garlic
- Raw, unpasteurized & unfiltered honey
- Separate the garlic head into cloves. Pretty straightforward, place the garlic on your cutting board and use both palms of your hand to press down firmly.
- Place the cloves on your cutting board and start pressing down strongly using the flat part of a wide knife over it. You want to squash & bruise the clove entirely to release its properties to the honey. Note that you can also do this using the palm of your hand instead of the knife’s blade. Also, avoid using any ceramic knives, because they break easily.
- Very easily, peel and remove the skin of each clove.
- Place the garlic cloves inside the fermentation jars and cover them with raw, unpasteurized & unfiltered honey, leaving about 2.5 inches of head space to ferment properly.
- Let it ferment for at least 40 days for maximum depth of flavor, flipping the jar over every day for the first 7 days and once a week for the rest of the fermentation time.
- 40 days later, strain & use the honey ferment as you wish.
- Store in a cool place for many months up to a year.
- Raw honey contains wild yeasts & bacteria needed to activate fermentation. In addition, the percentage of naturally occurring water in raw honey is between 15% & 19%. The less water it has the better the quality is. That said, the naturally occurring water is not enough to initiate fermentation, and that’s why the addition of vegetables or fruits that contain water is necessary and it will produce fermentation.
- You can peel the garlic cloves using The Jar / Shake Method. Place the garlic cloves into a sealed jar and start shaking strenuously. This method will cause the peel to loosen and you will remove it easily. If you are curious, give it a try.