Fermented garlic and honey. Honey fermented garlic can be used to combat cold and flu in the winter season or simply as a condiment to add a honey garlic flavour to any dish. Both the flavours of honey and garlic will have infused into each other, and you will end up with a garlicky honey and sweet mellowed garlics. Use one with a wide mouth to have easier access to the garlic cloves.
Ingredients of Fermented garlic and honey
- It’s 2 heads of organic garlic lightly smashed, peeled & left whole.
- You need 1 of whole piece of organic ginger peeled and chopped up *optional.
- It’s 1-1 1/2 cups of raw honey.
- It’s 1 of tsp.raw apple cider vinegar *optional.
Super Simple Fermented Garlic Honey Recipe. This process is pretty straightforward: Find a pint sized glass jar (you will need a tight fitting lid). Fill it half way with peeled garlic cloves, just slightly bruised – cover with honey and remove air spaces with spoon. Repeat adding cloves and cover over with.
Fermented garlic and honey step by step
We have garlic that we grow in our garden, and honey that our family produces. So we thought for this recipe we'd combine the. Honey has its own special microbial abilities that can ferment and perserve garlic. Honey has a prebiotic called oligosaccharides that can promote the growth of lactobacilli and bifidobacteria, and as such, feeds the good bacteria and keeps our gut healthy. *Fermented honey garlic can be ready in a month, but is best left for longer as it improves with age. If you are concerned about botulism, which is a very rare occurrence in a honey ferment, test with a pH strip or monitor.
