Required fields are marked *. Left it go and this was the final outcome. Garlic and Honey Ferment: On Using Honey in Fermentation, How to Find the Perfect Garlic for Your Fermented Garlic Honey, How to Find Raw Honey for Your Fermented Honey Garlic Recipe, Some Recommended Raw Honey from Amazon.com, How to Make Garlic and Honey Fermentation, Garlic and Honey Benefits: How to Use Honey Garlic Ferment. Make Fermented Garlic Honey With Just Three Ingredients. Honey and garlic are both super-power ingredients. Just like the oldies did back in the day! Instead of fermenting it in a brine, use liquid honey. I don’t even have white sugar in my kitchen anymore. A teaspoon with a whole clove or two taken daily over winter to keep your immune system robust and the dreaded large at bay. I like natural remedies! It also draws out moisture from garlic, another preventative against botulism. Peel the garlic and place it into a clean jar. This stuff fascinates me, so I’m definitely going to start doing a few honey ferments with other ingredients I love such as peppers, ginger etc… etc…. If you do the same search but for just the herb related to onion, you will get over 200 results. magnificent points altogether, you simply gained a new reader. Raw local honey and fresh locally grown garlic will give you the best results. Thanks a lot. Gather your ingredients. #2. Buy a PH test strip/meter at your local drug stores, health food stores or purchase the ones shown below from Amazon. Consume it on an empty stomach. hi thanks for sharing this relevant information with us you always provide a good user value to your readers. I prefer this method because by bruising the garlic or damaging it in any way, a chemical reaction will follow that actually produces allicin, its most potent ingredient. You can use a cute jar that fits in the palm of your hand or a gallon jar to make a large amount that will last for months, but keep in mind that peeling a lot of garlic can be very time-consuming. Although this is not definitive, I still prefer to purchase garlic with roots intact. The honey. Although this compound is preserved in garlic while raw, once prepared at any temperature during cooking, the compound is destroyed along with all of its healing properties. Mead batch from 2014 that I bottled last night. Fermented Honey Garlic Recipe. It’s kraut day, this has been sitting in the basement since September. So, for fermented food, if you are generally clean and following basic safety procedures, there shouldn’t be any concern for botulism as most fermentations I know causes acidity (ph level to drop). I love garlic and I love honey so honestly this should be right up my alley! Since lacto-fermentation is a science, it’s best to ensure you understand how fermentation works. [–]Jukeboxhero91 -2 points-1 points0 points 2 years ago (5 children). I, being my usual lurking self, haven’t posted any garlic fermentation recipe as I haven’t had the need to make one yet, it being summer and all. Made a post awhile back about my kraut having an odd color and foam while fermenting. ( I USED KERR JARS WITH LIDS THAT THEY COME WITH) ANY SUGGESTION OR THOUGHTS? This website will give you basic safety procedures and knowledge you should have before attempting any form of fermentation. Hopefully, you won't get a cold, but if you do, definitely give it a try and see for yourself. Allicin is an oily, yellowish liquid responsible for garlic’s strong odour. So look for cloudier honey that contains particles and flecks made of bee pollen, propolis and honeycomb bits. This combination is very popular where I’m from, thanks for sharing a nearly forgot about all the great things this mix can do! If you did use a metallic lid, it’s possible that there could have been a reaction with the fermentation to give it that metallic taste. 174 or thereabouts accounts of it in the us in 2015. Just don’t feed it to any child under 1 year of age. Garlic will often try to float in honey, so some people will flip the jar upside down once a day. It can be stored for up to a month at room temperature. And if you do decide to consume it, make sure to go get a heavy metal blood test from your doctor. I wouldn’t go into all the scientific details as it’ll be super boring and I don’t want to fall asleep while I’m typing, but basically, the most important of these conditions is the PH level. Instructions: #1. If you like to stay busy and have no time waste fighting the common cold, prevention is still the best medicine. With its unique sweet flavor and jelly-like consistency, it is widely known in Asia for its antioxidant properties [ 2 ]. But healthy immune systems are further able to eliminate the spores, which we likely consume all the time. Leave some head room. Welcome to A Wandering Foodie. In a vacuum, it's risky. Personally, I wouldn’t consume it since I am very cautious, but in the end, it is up to you whether you feel safe consuming it or not. Place peeled whole garlic cloves in a clean and sterile jar. Excellent blog… never thought this would be such a great combination. Learn ginger, garlic and honey mixture benefits to health. Choosing garlic with longer stems will help to extend their shelf life. I will be trying this very soon. Hell of a range don't you think? When it comes to the preservation of any food it is always best to be safe. I am going to make this. It was interesting to find that honey does ferment, although, if you think about it, it’s not very surprising. Use good quality ingredients. Sign up to receive monthly updates for delicious recipes and travel inspirations directly to your inbox. Although botulism is rare in North America, there were some cases of it. If it spreads around or spills, it’s not pure. Honey does not need be stored in a refrigerator, garlic must always be exposed to air — NEVER STORE GARLIC UNDER OIL OR UNDER WATER. The way some fermentation specialist I'm following says it (about lactofermentation in general) : if it ferments correctly then the few bacterias we're worried about in food will all die from acidity. Published 4 years ago: February 22, 2017 at 1:00 pm-Filed to: botulism. Buy organic garlic, since pesticides can interfere with the fermentation process. Use in cooking, tea, tonics or as a cough syrup to soothe your throat. Good gut health results in a better immune system, more energy, and overall better health. Minimal risks of the ferment going bad. When that happens, you can cut back on the frequency of stirring and eventually, you can stop. Serving size: 2 ½ cups. #3. For this garlic and honey ferment recipe you need to use raw, unpasteurized, unfiltered honey. This along with a pack of homemade kielbasa makes a great Christmas gift. I just started doing a honey and garlic fermentation the other day and I’ve been reading a lot of mixed things about if it’s dangerous because of botulism. This is due to alliin, the main component in raw garlic. There are many benefits of garlic with honey. For this ferment, you don’t need an airtight container as gasses will continually build up. [–]medsenfey 1 point2 points3 points 2 years ago (1 child). This. Honey and garlic for blood pressure are listed among those, but not as a pair. Before we get to the “recipe” (I don’t even want to call it a recipe considering how easy it is), here are a few tips to get the most health benefits from your garlic and honey ferment: Use only locally grown organic garlic —commercial garlic are usually chemically treated to eliminate the risk of the heads sprouting. 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