Fermented Garlic Honey Recipe
This fermented garlic honey is a wonderful natural remedy for colds and the flu. It's also a delicious condiment for pizza, or really just about anything.
Servings: 1 pint
Calories: 1383kcal
Ingredients
- 1 large bulb or 2 smaller bulbs of garlic organic or locally grown is best
- 16 ounces raw honey
Instructions
- Separate and peel each clove of garlic, then cut into halves or quarters depending on size. It’s important to cut each piece of garlic at least once so that they release their allicin. Add to a mason jar, then cover with honey. Stir, then cover the jar and let sit at room temperature for at least 48 hours or up to a week.
- The garlic will still be quite potent at this point, but it is ready to be used. The garlic will mellow out and become more “candied” as time goes on. Store in the refrigerator for up to one year.
Notes
- Make sure the garlic is fully submerged in the honey. If it’s not, it can start to spoil. Give the mixture a shake once a day or so to ensure the garlic is submerged.
- If you like a more mild taste, move the mixture to the refrigerator sooner to slow the fermentation.
- If you leave jar at room temperature for more than 48 hours, it may be a good idea to open the jar once a day, or once every other day to release any gasses. This will help release gas so when you are ready to eat, it doesn’t explode (like a shaken soda can).
- Make sure to use a clean jar.
Nutrition
Calories: 1383kcal | Carbohydrates: 375g | Protein: 2g | Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 19mg | Potassium: 248mg | Fiber: 1g | Sugar: 372g | Vitamin A: 0.3IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
