Fermented Garlic With Honey Recipe May Boost Your Immune System Sauces/Condiments Low Sodium Recipes

After repeatedly fighting the flu, colds and COVID-19, I knew I needed to up my eating game and include immune-boosting foods. A recipe for fermented garlic and honey immediately caught my attention. Why fermented garlic with honey? This two-ingredient recipe is "brimming with good bacteria. It was used historically for its antibacterial, antiseptic, antiviral, antimicrobial and immune-boosting properties," writes Whole Natural Kitchen.

Sounds good. Already knowing the health benefits of garlic, I was even more impressed after doing more research. According to Healthline, studies have found that garlic may "reduce the risk of becoming sick in the first place, as well as how long you stay sick. It may also reduce the severity of symptoms."

As for honey, Harvard Medical School writes that if you have a cold and cough, "a spoonful of honey can be quite soothing. And it might even reduce symptoms from an upper respiratory tract infection, suggests a review of studies published online August 18, 2020 by BMJ Evidence-Based Medicine." Plus, honey has other health benefits, too. And let's not forget the health benefits of fermented foods.

To make fermented garlic honey you will need just two ingredients and some patience. All you need is fresh garlic (lots of it) and raw honey. The cloves are put into a clean jar, covered with honey and allowed to ferment for about one month. During the first week of fermentation, gasses will build up in the jar, so it is important to open and "burp" the jar during the first week.

The honey garlic can be enjoyed straight off a spoon during cold and flu season as flu and cold fighter or to soothe a sore throat or cough. The garlic and honey can also be used in recipes. Try it in salad dressings, with cheese on your charcuterie board, on grilled chicken or fish, stirred into rice, quinoa or other grains, or in your favorite recipe that needs a tangy, sweet kick.

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Cuisine: American
Prep Time: 20 minutes plus 1 month to ferment
Cook Time: 0 minutes
Total Time: 20 minutes plus 1 month to ferment
Servings: 40

Ingredients

• 12 heads fresh garlic, peeled and separated into cloves
• 2 cups raw honey

Recipe Notes

• Depending on the size of your garlic heads, you may need to increase or decrease the size of your jar.

• Remove any bad spots off the garlic cloves with a sharp knife. 

Here's how to make it: 

1. Put the garlic cloves into a clean (you can sterilize it, if desired) mason or canning jar. 
2. Pour the honey over the cloves. Make sure all the cloves are covered in the honey by gently stirring with a long spoon or chopstick. Add enough honey to cover but leave at least 2 inches at the top. 
3. Cover the jar tightly with the lid. Let the jar sit on the counter for one month, "burping" the jar every two days during the first week of the fermentation process. This will release any built-up gasses. Also, turn the jar to make sure the garlic is covered in the honey.

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