Fermented Honey Garlic

Anything fermented is going to boost health, especially immunity. Fermented foods, honey, and garlic are powerhouses on their own. When you bring them together, you have a triple threat against sickness and disease, all in one jar.

If you're feeling sick, take a spoonful of honey or eat a garlic glove, or both! Use it up to 3 times a day. It will boost your immunity, soothe your sore throat, ease your cough and congestion, and even settle an upset stomach.

Here's what you do:

Pint-size mason jar

Garlic cloves, peeled

Raw, unfiltered honey

Place cloves in the mason jar filling it about halfway full. Fill the jar with honey leaving some room at the top for bubbling. Allow time for the garlic to absorb some of the honey and then top it off.

Place a piece of cloth, like a flour sack towel, tea towel, or even a coffee filter over the top of the jar and secure with a rubber band. If you prefer to use a lid instead, just loosen the lid while it's fermenting. It's necessary for the gasses to be able to escape.

Place the jar in a dark, dry place for at least 4 weeks. You may want to add a plate underneath, in case of overflow.

For the first week, stir it everyday. If you're using a lid, tighten the lid and shake it everyday. Be sure to loosen the lid when you are finished.

While your honey garlic is fermenting, it is still edible at any time. You may notice the garlic changing colors. This is perfectly fine. As it ferments, the honey will become more runny than thick.

If you're worried about botulism, you can test the mixture with pH strips. Botulism becomes a worry when the pH is higher than 4.6. If your mixture is higher than 3.9, add a little apple cider vinegar to increase acidity.

This fermented honey garlic will last for years. It is alive and shelf stable.

This is completely safe for children over the age of 2.