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If you are practically anywhere in the United States, it might be hard to imagine that winter is on its way. Between colds, the flu, the virus that shall not be named and all the other various icks that we pick up from October to March, we can use all the immune fortifying help we can get. Fermented Honey Garlic is not only easy to make, but it also has a multitude of uses. In this article, we will discuss fermented honey garlic, its various uses and benefits and how to make it.
Garlic and honey have long been staples in the kitchen. As seasonings and sweeteners, they have been used in a variety of culinary dishes for centuries. What you may or may not know is that both also are full of medicinal properties.
Sooths the stomach
Clears cold symptoms
Benefits blood sugar moderation
Some studies have shown that honey benefits the heart and can help prevent heart disease
Sore throat soothing
Helps prevent issues associated with allergies
Fermented garlic combines all the benefits of the two ingredients but adds the benefit of fermentation to the mix. Lacto-fermentation has been around for centuries and was (and is) an important method of food preservation. Lacto-fermentation is the process where sugars naturally found in different foods are combined with natural yeasts and good bacteria to convert into lactic acid. While it has been a good method of preservation, studies recently show it is also a highly nutritious and healthy food. Generally, lacto-fermentation is used with different vegetables, some of the more popular ones being cucumbers and cabbage. Kimchi and Sourdough are two, very different outcomes to lacto – fermentation. Of course, yogurt and other dairy products are also products of lacto-fermentation.
Lacto–Fermentation has anti-cancer*, anti-inflammatory* and gut health benefits to add to the already long list of benefits of the ingredients used in Fermented Honey Garlic. A great website that explains lacto–fermentation is this www.healthline.com lacto-fermentation article.
Making fermented honey garlic is pretty easy. Though I must state it here now – make sure to burp the jars regularly. I was only two days into my fermenting process when I suddenly had honey EVERYWHERE because my lid seeped from the pressure of the fermentation process.
Garlic Cloves peeled
Clean Jar and a lid
We like many different jars, but these jars work well for many things (we even use them as our drinking glasses)
These pickle pipes may be helpful to make sure the gases escape while air from the outside does not get in (just make sure you get the right lids to fit your size jars)
Step one: Once you have your garlic peeled – crush the cloves slightly (or chop them in half) and place in jar. You want to fill the jar up about halfway.
Step two: Once the cloves are in the jar, fill the jar with honey until all the cloves are submerged
Step three: Finger-tighten lid. Place a label on the jar and write the date of when you made the jar and place it in a cool dark place.
Step four and ongoing: Daily you will need to loosen the lid of the jar and allow the gases to escape. Once you have released the gasses, retighten the lid and tilt the jar upside down. You want to make sure the honey is redistributed throughout the cloves and mixes slightly. It is also ok (make sure your lid is tight) to let the jar rest upside down for a bit before setting it right side up.
In about 2 days, you should start to see bubbles in the jar and the cloves may start floating. Opinions on how long it takes to be fermented differ. I would say it depends on your local temperature and how crushed the cloves are. A good rule of thumb is anywhere from 3 weeks to 3 months. Once your level of desired fermentation has been reached, it can go in the fridge. Take a clove out as a snack daily to boost immunity or take a teaspoon of the honey if your throat starts to feel scratchy. Just remember cooking removes the benefits so while it will be a great seasoning – if you are looking for medicinal value – out of the jar is best!
A fair warning: though a small risk – botulism is always a risk when canning and preserving and is higher or lower depending on what is being preserved. While fermented garlic honey carries a low risk it is important to understand what you are doing to the food when you are preserving. Botulism grows in high acidic environments. This is why, historically it was a concern with tomato sauce. While Fermented Garlic Honey is generally a low acidic environment – it is not a bad idea to test. Simple test strips will assuage any botulism worries. These test strips are inexpensive and easy to use. Just put a little of the liquid on the test strip and then compare it to the colors on the side. There are also digital ones that you may prefer, but we haven’t had the opportunity to test those out just yet. If your pH is lower than 4.6, it is safe to eat. If it is higher, though I have never done this, I hear adding apple cider vinegar is a good way to mitigate. As always – if this article is of interest, do some research. I am new to fermenting and pickling and I can tell you, it has been the most fun to learn and my confidence builds with every successful iteration. Here is a book that could get you started! Happy fermenting and here’s to good health!
Next on my list is fermented hot sauce and pickled eggplant (yum!). I will take you on that journey as well. We can learn together.
As always – if you have any questions or comments or would just like to connect – our website www.thehomesteadconnection.com is where our forum called “The Connection Place” resides and I would love to chat with you there or on IG at @my_suburban_offgrid_journey
*Medical disclaimer: The Homestead Connection is not engaged in rendering medical, clinical or other health-related advice. If medical or other expert assistance is required, the service of a competent medical professional should be sought.