Fermentation, honey, and garlic - individually, they each boast a prominent position in health and culinary arts. Combine these elements, and you have a potent concoction that elevates overall well-being and culinary experience. With a unique blend of flavors and nutritional benefits, fermented garlic in honey is a powerhouse ingredient for health and flavor enhancement.
Let's explore what fermented garlic in honey is, its benefits, ways of preparing, storing, and incorporating it into food, and its risks and precautions to consider.
What Is Fermented Garlic In Honey?
Fermented garlic in honey is a simple, two-ingredient combo that undergoes fermentation, resulting in a multipurpose, immune-boosting natural remedy. The process harnesses the medicinal properties of raw garlic and the soothing, antibiotic qualities of unpasteurized honey, yielding a product that benefits both the body and the palate.
To ferment garlic in honey, peeled garlic cloves are submerged in raw honey and left to sit at room temperature for a month, allowing the wild yeast and bacteria to convert the sugars in the honey into bubbles of carbon dioxide and alcohol.
You'll know your concoction is fermenting when bubbles start appearing in the honey – a sure sign that the magic of fermentation has begun.
The Benefits Of Fermentation
Fermentation, a food preservation method that breaks down carbohydrates like sugars and starches by bacteria and yeast, improves food's nutritional value, flavor profile, and longevity. It introduces beneficial bacteria or probiotics into our diets, enhancing gut health and aiding digestion.
In the case of honey-fermented garlic, the fermentation process makes the mighty health benefits of garlic more bioavailable while providing the probiotic benefits of fermented foods. Additionally, fermentation mellows out raw garlic's sharp, hot flavor, making it easier to consume in larger quantities.
Fermenting 101: A Time-Honored Tradition
For thousands of years, humanity has harnessed the power of fermentation to preserve food, improve its nutritional value, and boost its flavors. From turning celery and cabbage into sauerkraut and kimchi to fermenting fish for fish sauce, this ancient method has been a cornerstone of culinary traditions around the globe. Among these time-honored techniques is fermenting garlic in honey, transforming two simple yet potent ingredients into something truly magical.
Honey Fermentation
At its heart, fermenting garlic in honey creates a delightful symbiosis. This process, dubbed by enthusiasts as honey-infused garlic or garlic-infused honey, stands as one of the oldest preservation methods known to humanity.
How It Happens
The magic of honey fermentation begins with yeast—either naturally present in the honey or introduced from the environment—feasting on the sugars within the honey. This interaction converts the sugars into alcohol and carbon dioxide, enriching the honey with a complex flavor profile.
A starter culture of yeast can be added to the honey for a more intentional fermentation process, such as in mead-making. This controlled fermentation not only produces a cherished alcoholic beverage but also showcases the versatility of honey as a fermenting medium.
The Natural Protection of Honey
Honey's natural antibacterial properties and low pH create an environment challenging for spoilage microorganisms to thrive. Yet, improper sealing or exposure to moisture can lead to contamination by bacteria or mold, underscoring the importance of careful handling and storage of honey to maintain its purity and safety for consumption.
Why Ferment Garlic in Honey?
- Preservation: Beyond its delicious outcome, fermenting garlic in honey is a robust preservation method. It allows you to enjoy garlic's benefits long after its harvest season while preventing spoilage.
- Flavor Enhancement: Fermentation subtly changes garlic's sharp bite into a milder, more palatable flavor profile, enriching dishes with nuanced taste.
Nutritional Benefits Of Garlic And Honey
Both main ingredients have a list of profound health benefits:
Garlic, thanks to a compound called allicin, is known for its antimicrobial, anti-inflammatory, and antioxidant properties. Studies have shown garlic's effectiveness in reducing cholesterol and blood pressure and promoting a good inflammatory response.
Raw and unpasteurized honey is a powerhouse of essential nutrients, including antioxidants, minerals, and enzymes. It offers antibacterial, anti-fungal, and anti-viral properties and can soothe a cough or sore throat.
Health Benefits Of Fermented Garlic In Honey
Fermented garlic in honey combines the virtues of both ingredients, making for a powerful supplement particularly useful during flu season. It is known to boost the immune system, thanks to the blend of garlic's antimicrobial properties and honey's soothing effects. Furthermore, given its probiotic characteristics, regular consumption can help balance the gut microbiome and improve digestive health.
How To Make Fermented Garlic In Honey
Peel enough garlic cloves to fill a clean glass pint jar about ¾ full. Pour raw, unpasteurized honey over the garlic cloves in the jar until they are completely covered.
Place a lid on the jar tightly, and let it sit in a dry, dark place at room temperature.
Open the jar every few days (or 'burp' the jar) to release any pressure. Turning it over to ensure the honey on the bottom continues to break down. Stir the cloves around using a clean spoon, and tighten the lid.
After a month of fermentation, the garlic and honey will be ready to use. (Note that the mixture might become liquidy and bubbly, but that's perfectly normal!)
Use a pH strip to ensure safety. The pH should be under 4.6 to consider it safe from Clostridium botulinum, the bacteria that cause botulism.
Ways To Use Fermented Garlic In Honey
The uses for both honey and fermented garlic are extensive. Add garlic to salads, roast it with your meats, or even add it to smoothies for a flavor punch. You can even use honey garlic as a glaze on your favorite dishes!
- Swallow a spoonful when feeling a cold or the flu working its way.
- Drizzle the honey on cheese and roasted veggies, or use it as a glaze for chicken and pork.
- Mix a spoonful of fermented garlic honey into dressings, marinades, and sauces for a flavor boost.
- Spread the garlic cloves over your favorite pizza or toasted bread.
- Use the infused honey with lemon and ginger to make a healthy, flavorful tea.
Storage And Shelf Life Considerations
Storing fermented garlic in honey is straightforward. Please keep it in a dark, cool place like your pantry. Ensure the jar is airtight – this can preserve its quality for 18-24 months. Refrigerating it can further extend the shelf life, slowing the fermentation process.
Always use a clean spoon to scoop out the goodness, preventing any mold formation from contamination.
Potential Risks And Precautions
As with any fermentation process, there are potential risks and precautions to consider. The primary concern with fermenting garlic in honey is the risk of botulism caused by Clostridium botulinum spores. The anaerobic conditions of the fermentation can allow these spores to grow.
The risk is generally low, as both honey and garlic have antibacterial properties and a low pH that inhibits growth. However, it's essential to use a pH strip to ensure it's below 4.6 when it's safe from botulism.
Expert Tips:
To prevent spoiling, ensure the honey completely submerged the garlic cloves.
Don't be alarmed if your garlic changes color; Blue or green cloves are still safe to consume.
Keep in mind that peeled garlic ferments more effectively.
Safety Note: Botulism is generally rare in fermented honey garlic. However, it's crucial to use raw honey and avoid feeding this mix to infants under the age of 1 due to possible infant botulism.
It's a testament to how simple ingredients and age-old techniques can yield impressive results and enhance wellness. Understanding the process, potential benefits and risks, and the ways to use this golden elixir can help you safely incorporate fermented garlic in honey into your routine and savor the rich flavors of this ancient culinary marvel.
📖 Recipe
Fermented Honey and Garlic
Fermented garlic in honey is a powerful, delicious addition to your pantry that can boost immune function, improve gut health, and add a layer of complexity to your favorite dishes.
Ingredients
- 30 cloves of garlic
- 1 cup raw honey
Instructions
Fermenting garlic in honey produces a delicious condiment that adds great flavor to salads, sandwiches, meat dishes, and more.
- Place the peeled garlic cloves in a glass jar.
- Pour enough honey over the garlic to cover it completely.
- Cover with lid and place in a cool dark spot; for the first week,
- Check it daily, opening the top and "burp the jar" to release any gasses that may have built up.
- Add a small splash of raw apple cider vinegar to balance the ph mixture.
- Let the mixture sit for about two weeks before consuming. The garlic cloves may still taste raw after two weeks. If so, let it go longer. Over time the raw garlic flavor mellows out and the honey takes on a savory but sweet garlic flavor
Notes
Raw honey has natural yeasts and does not spoil.
This mixture becomes runnier and looser as fermentation occurs
Don't fret if your garlic changes color. blue or green garlic cloves are still safe to eat
Allicin is an enzyme in garlic that gives the plant its pungent scent.
Nutrition Information:
Yield:
16Serving Size:
1 tablespoonAmount Per Serving: Calories: 75Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 0g
Jeff Gibson says
I've done this and I personally don't care for the flavor.
Stephanie Gravalese says
Fair enough. Thanks for stopping by Jeff!
Richard says
the benefit outweigh the taste but it's not for everyone
Stephanie Gravalese says
I agree Richard, though I do like the taste when adding it to savory applications. thanks for stopping by!
Breezy Summer Nights says
I apprrciate this article! I made this about 6 months ago, I took it w/"wild oregano oil" pills that I make, but over time I became Garlic "Botulism scared" ...Thank you for easing those fears for me! I believe this & the wild oregano oil pills helped me recover fm being very sick... Jeff Gibson - I don't drink alcohol & never have, but if people can take alcohol shots & their face "nasty screws up", but they continue to take those shots, then taking healthy fermented garlic shots far out weigh its taste...& your liver is happier...! Be GR8!
Latonya Oliver says
I've seen this recipe before and heard it has many benefits I haven't made it yet and I do plan on making it I love all three ingredients and they are very gud for your body regardless of the taste some foods requires a taste I've learned that thank your for recipe I've only seen the one with garlic and honey but will definitely gives this one a try thanks and have a blessed rest of your week
Stephanie Gravalese says
Hi Latonya,
Thanks for stopping by and checking out my recipe! Have a good rest of the week and good holiday season.
Pat says
Garlic and honey have been my family go to forever. We used this family traditions for winter seasons. We used 1/2 tea spoon in the morning and 1/2 tea spoon at night. This can be used for a glaze or dipping your favored meats. Hot teas is my favorite!
Stephanie Gravalese says
Yes! It's such a beautiful tradition of food for wellness and an example of fermentation at work. I made honey butter with mine and it was really nice. Such a good add to morning tea. Thanks for stopping by Pat!
Stacey says
Could you add noons to this mixture as well?
Stephanie Gravalese says
Hi Stacey! I believe you could, but my one unknown is how that would change the timing of the fermentation. I'll make some onions in honey and do a small batch with garlic to see how it goes! Thanks for stopping by and for the question; more very soon!
Greenhorn Beekeeping says
unfiltered honey would add to the medicinal benefits...great article gonna try this today thankyou
Lin says
i tried this is small canning jar. Apparently l didn't leave enough space top and missed a burp day....the gases bent the seal,and the jar leaked.... so I transferred to another larger canning jar. Have I ruined it and have to start over??
Stephanie Gravalese says
Hi Lin! I'm excited about your first honey ferment. You are a-ok to transfer to a larger clean jar. I've been in the same boat. Please let me know if I can help any further, and good luck!
Norms says
I just add ac vinegar or white vinegar and it is taste good to me, but I will try adding honey
Louis Reihms says
I just finished fermenting this and I was really impressed. This was my first time. I followed your instructions and it turned out great! I only made one, I had to make sure I liked it and I did. Tomorrow I'm gonna make 6 more. Thank You for my introduction into fermenting. Lou
Stephanie Gravalese says
Hi Lou, thank you so much for your comment and I'm so glad to hear that you enjoyed making your first garlic honey ferment and gearing up to make more.
Check out some of the other honey ferment recipes here as there are a lot of other kinds of foods you can fermented in raw honey, that are either good for wellness or just taste delicious. Best of luck on your fermentation journey!
Beverly says
is the garlic supposed to float? Mine is. will that be ok?