Fermented Garlic Honey Recipe
Fermented garlic honey is an age old immune tonic to fight winter ailments! Prep time excludes the 3-4 weeks fermentation time.
Ingredients
- 1-4 heads of garlic this depends on the size of your honey jar of course
- 1 jar raw honey (Manuka would be ideal)
Instructions
- Purchase a good quality honey in a glass jar, then let stand in a bath of warm water till it is soft enough to pour.
- 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. Poke floaters down with a chopstick if need be. Save any leftover honey for later use.
- Fasten the lid and let infuse for at least three weeks, burping every so often.
- Enjoy a teaspoon/clove of fermented garlic honey daily.
Notes
- Raw unpastuerized honey is essential for the fermentation due to the presence of natural yeasts and enzymes.
- This ferment will naturally produce a lot of gas bubbles, you will need to burp the jar daily to release the build up.
- Rest the jar on a plate in case there is spillage as you burp.
- The thyme is optional, but lends some great anti-microbial compounds.
- Not suitable for infants.
- Educate yourself on botulism and safety. Briefly, the proliferation of friendly bacteria during fermentation help acidify (lower the pH) of the honey. This protects against the growth of Clostridium botulinum – the toxin responsible for botulism. Clostridium can thrive in a pH greater than 4.6 [5], if you are concerned, use a pH meter to test your ferment before consuming.
- Nutrition panel is an estimate only
Nutrition
Calories: 58kcalCarbohydrates: 15gSugar: 14gCalcium: 20mg
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