HONEY FERMENTED GARLIC

A Recipe Passed Through Time

Honey Fermented Garlic blends ancient culinary techniques with traditional medicinal practices. 

It combines two ingredients that have both been used independently throughout history as traditional medicine to craft a ferment full of magical properties. A versatile and delicious condiment infused with revered healing potential.

Honey fermented garlic should be a staple in your kitchen and apothecary throughout the seasons. A preserve that is both powerful and potent, yet simple and effective.

When you ferment honey with garlic, you invent an entirely new flavour profile. The colour, consistency and flavour of this enchanting elixir alchemises day by day - becoming darker, runnier and more potent. Just like me, it gets better with age!

The History of Fermented Garlic Honey

Fermented garlic honey is a simple yet powerful remedy that combines the ancient art of fermentation to boost the medicinal powers of each ingredient. The origins of fermented honey spans through centuries and various healing practices found within multiple cultures.

Honey has been used medicinally for at least 8,000+ years by various cultures and communities - Ancient Egyptians, Greeks and Romans to name a few.

Garlic originated in Central Asia and has been used for over 5,000 years as both food and medicine. Prized by ancient Egyptians, Chinese and Ayurvedic practitioners for its antibacterial, antiviral and immune-boosting properties.

The Folklore of Fermented Garlic Honey

Honey and garlic - a powerful pairing with deep roots in both the mystical realm and practical traditions. In folk medicine, honey and garlic were often used to ward off illness and protect against unseen, malevolent forces.Their unique powerful properties as food and medicine have woven their history through symbols, mythology, folk remedies and rituals. 

In Ayurveda, garlic is considered a tri-doshic food (balancing all three doshas), while honey is a carrier that enhances the delivery of medicinal properties. Ayurveda suggests combining garlic and honey for balancing internal heat and removing toxins. Garlic is strong, fiery and associated with protection. Honey is sweet, nourishing and linked to healing and abundance.

Garlic and honey were staples in folk medicine across Europe, Asia, and Africa. They were often combined to treat colds and infections. Traditional Chinese Medicine also values garlic and honey for their warming and immune-strengthening qualities.

The Art of Fermentation:

Fermentation dates back over 9,000 years and arose as a way to preserve fresh harvests. The combination of garlic and honey in fermentation may have emerged as an extension of these traditions. Preserving garlic in a medium that enhances its bioavailability, health benefits and creating a probiotic-rich product is an example of the ingenuity of early food preservation and medicine. Honey fermentation became a valuable resource for long winters and times of scarcity. 

Ingredients

Honey. Garlic. Jar - BISH BASH BOSH!
Simple yet effective potent handcrafted remedy.

Garlic and honey - individually and in unison, elevate immense therapeutic benefits. However the magical properties of this remedy are truly amplified when you initiate the process with quality ingredients.

Raw unpasteurised honey - this is non-negotiable! Don’t you dare buy any mass produced, commercial, ‘blended’ honey off the supermarket shelf. Big no-no! It should come from a trusted, known source - like me! Honey is in the top three faked foods in the world, often cut with corn syrup and artificial sweeteners. While I always recommend local, please take the time to peruse my collection of raw pasteurised honey because I will always appreciate the support! The process won’t work if it’s not raw, as the microbes will have been killed off in the overheated pasteurization process. I will always advocate to shop small and shop local! It is also worth noting that the flavour of the honey will also impact the taste of the finished ferment. This means every batch you make will magically vary from season to season as the flowers the bees are foraging from will imprint on the final flavour.

Garlic (Allium sativum) - The freshest garlic will yield the best fermentation results. Shriveled ones won’t release enough juices to significantly activate the fermentation process.

Fresh garlic from your own garden or a local farmshop would be ideal. A lot of supermarket garlic is grown in China and may contain things that you would definitely want to exclude from your ferment.

Jar - Sterilised.Preferably a glass jar with a lid with a plastic inner lining. 

The Fermentation Process

This recipe only requires the most beginner-level fermentation skills.
Despite honey’s preserving properties, the garlic is able to ferment through the process of lactic acid fermentation. Lactic acid bacteria are present on virtually everything. This lactic acid consumes the carbohydrates that come from both the garlic and honey and produce lactic acid. CO2 is a byproduct - these are the bubbles released during the fermentation process.

Wild yeasts are also involved in this process - they turn carbohydrates into alcohol (ethanol) instead of lactic acid. Both lactic acid and ethanol fermentation coincide and help each other. 

Lactic acid fermentations that require a 2-3% salt water solution are able to ensure an environment in which lactic bacteria can thrive as opposed to yeasts and other bacteria. 

Immunity boosting properties

Antimicrobial and anti-inflammatory properties of this remedy can help prevent and manage the common cold and flu better.

Individually, honey and garlic are excellent antibacterial, antifungal and antiviral agents. Traditionally they have been used to treat skin infections and wounds. Their high level of antioxidants means they can help fight oxidative damage.

Garlic contains high levels of sulfur, amino acids, flavonoids and allicin. Allicin is the compound that gives garlic its antibacterial and antiviral properties. While it can’t eliminate your exposure to germs or viruses, it can help alleviate the dreaded cold and flu symptoms and soothe a scratchy throat.

Due to the sweet taste, this is also a great remedy you can give to children. Studies have shown that honey reduces cough duration. Note that raw honey cannot be given to children under one year because their digestive + immune system is not fully developed.

Why ferment garlic with honey?

A spoonful of sugar makes the medicine go down…in this case, the honey makes the garlic significantly more palatable!

Although you can benefit from garlic’s medicinal properties in its aromatic cooked form, its raw version has the most benefits. Raw garlic can be overwhelming…for both yourself and the person sitting next to you. Fermentation and infusion dials down the strong garlic notes while retaining its therapeutic benefits. 

How long does it take to make fermented honey garlic?

In a few days to a week, you'll start to see tiny bubbles developing in your honey garlic, indicating the fermenting process has begun! I recommend waiting at least a month to reap the probiotic rewards but the fermented garlic honey can be eaten at any time during the process.

How to Make Fermented Garlic Honey

This recipe is so easy that it barely needs one!

Step 1: Prepare the garlic by peeling away all the skins.

Step 2: Tansfer the peeled garlic cloves to a sterilised glass jar.
You can lightly crush or chop the cloves in half to speed up the fermentation process. 

Step 3: Pour enough raw honey to cover the garlic cloves, stir it through all the nooks and crannies and then seal it.
(Leave an inch of the jar free to burp the ferment. As the honey ferments, carbon dioxide is released, which accumulates in this essential space.

Step 4: Once sealed, turn the jar upside down and give it a little shake. This will help ensure that garlic is entirely submerged in honey and that fermentation happens efficiently.

Step 5: For two weeks, you’ll need to ‘burp’ the jar daily. To do this, open the lid to allow any build-up carbon dioxide to release and then close. Remember to shake or turn upside down, and set aside again. (Foaming is a normal process showing that the fermentation is going well, and the good bacteria are thriving)

Step 6: Leave undisturbed for another two weeks until the garlic is fully fermented in about a month. The honey ferment flavor will continue to mature over time. The garlic will mellow in intensity while remaining crisp, and the honey will start to thin out and take on a more runny consistency.

Step 7: Store in a cool place for as long as you can! You may refrigerate this ferment to slow down the continued process.

Ideas to use Honey Fermented Garlic

Once you have created your jar of golden goodness, you can start including it into various snacks and meals.
Eat one of the honey-soaked garlic cloves or a spoonful of the infused honey when you feel a cold/sore throat coming on. Or add a spoonful into warm water to soothe your throat.
Use the infused honey for salad dressings.
Drizzle it over your favourite savouries -  cheese, pizza, roasted veggies
Spread it over toast and ricecrackers.
Add in to dips and salsas.
Personally, I would avoid cooking with it because through high heat, we can destroy all the living goodness that has been created over the fermentation process.

Suggestions for storing fermented garlic honey

Due to the natural anti-microbial properties of garlic and honey, you don’t need to store it in the refrigerator. I just store mine on the shelf in a cool, dark and dry place. If stored properly, you can use it for up to a year and even longer.

Remember:

Use clean spoons to remove the honey garlic
Ensure that the garlic is submerged in honey at all times
Close the lid tightly after every use
Keep away from direct sunshine
Don’t allow any moisture to enter the jar

Honey and garlic will inevitably darken over time. Occasionally garlic cloves can turn a pretty blue/green colour - it’s a natural reaction and do not fret..

Questions - Ask away!

How long does fermented garlic honey stay good?
Indefinitely. The longer it sits and ferments, the more potent it is going to be and the more the flavour will develop. I have a couple of jars that are just over a year old and they are insanely delicious.

Can I use agave or maple syrup instead of honey?

I have never tried it but I am going to say a firm NO. As delicious as maple syrup is, it's incomparable to the powerful properties and natural bacteria found in raw honey.

My garlic looks greenish blue. Has it gone bad?

Occasionally garlic cloves can turn a pretty blue/green colour - it’s a natural reaction and do not fret. It is safe to consume as long as you don’t see visible fury mold accumulating on the garlic.

My honey is hard, can I still use it?

Raw honey sometimes gets hard due to sugar crystallisation. That’s nature's way of winking at you! It means your honey is 100% pure, untouched by sneaky additives or processed sugars. To make your honey silky smooth and runny, there's a simple trick to 'abracadabra' those crystals away. Pop your jar into a bowl of warm (not too hot!) water. Repeat this until your honey’s back to its golden, oozy self. Personally I just pop my jars on the radiator! Just be careful not to overheat it (never over 45 degrees), so you can keep all that delicious, raw goodness intact to save the good bacteria and yeast needed for fermentation.

Recipe Notes

Leave a little headspace in your jar to allow space for CO2.
Roughly chop or prod holes into the garlic to ‘quickstart’ the process.
Try the honey ferment each month to see how the flavour evolves for yourself.
You must use enough honey to submerge the garlic. However, using too much honey can inhibit the fermentation process.
Keep your garlic skins for soups or bone broth. They are high in quercetin which is anti-inflammatory.

Recipe variations

Try adding some additional powerful ingredients such chilli (fresh, dried or flakes).

Maybe some onions, ginger, peppercorns, tumeric or fresh herbs. By adding some vinegar, you will also create an oxymel.

Fermented garlic honey should become a staple in your home.
Magic from the bees and nourishment from Mama Earth - Food is medicine.
Bob’s your honey and Fanny’s your fermented garlic! 

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