Fermented Garlic Honey
Fermented garlic honey - an age old immune tonic to fight winter ailments! Prep time excludes the 3-4 weeks fermentation time.
- 1-4 heads of garlic this depends on the size of your honey jar of course
- 1 jar raw Manuka honey
Purchase a good quality Manuka 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 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. Save any leftover honey for later use.
Fasten the lid and let infuse for at least three weeks.
Enjoy a teaspoon/clove of fermented garlic honey daily.
- I used two small heads of garlic in a 260g glass jar
- If lots of bubbles start appearing, you may have to open the lid to release the gas
- To that point - rest the honey on a plate in case it does bubble over
- Nutrition panel is an estimate only
Calories: 58kcalCarbohydrates: 15gSugar: 14gCalcium: 20mg