A Simple Recipe for Fermented Garlic Honey For Drizzling On Everything (2024)

FAQs

What does garlic and honey do for you when fermented? ›

They may help ease some of your symptoms or keep you more comfortable when you're stuffy or have a sore throat. “Eating cloves of garlic and consuming honey that has been fermenting with garlic can definitely help blow out your sinuses a bit,” Czerwony says, “and honey, in general, can help soothe a sore throat.

The honey will start to foam and become runnier as it begins to ferment and infuse with the rich flavors of garlic. Fermented garlic honey will take about a month before it is ready to eat and can be left up to twelve months in a cool, dark cupboard.

Both garlic and honey are high in antioxidant compounds. These healthy chemicals help to balance your immune system and prevent illness. They may also protect your brain from common diseases like dementia and Alzheimer's. More research is needed on how garlic can prevent or slow these age-related diseases.

Using a mixture of garlic and honey can help slow or stop the growth of pathogenic bacteria as well as symptoms of infections including pneumonia and a type of food poisoning, including: Streptococcus pneumonia, Staphylococcus aureus and Salmonella.

As long as you store it correctly, in an airtight container in a dark place, the fermented honey and garlic can stay good for years. It is normal for the mixture to darken over time.

Intake of honey and garlic on an empty stomach is usually recommended by dieticians to treat cases of acid reflux and regurgitation. Disclaimer: Make sure you don't eat excess garlic as it can cause severe side effects. Just have a small clove of garlic every day with half a teaspoon of honey for best results.

First is the nose test -- sour or rancid smells are a sure sign that it's time to toss your batch of fermented garlic honey. Then comes the eye test -- if you see mold or unusual cloudiness, toss it. Remember that fermenting the mixture results in small bubbles, but this isn't anything to worry about.

Eating the garlic right out of the jar (a couple cloves a day will do the trick) and using the honey in your tea or other drinks is the most common way to use fermented garlic honey as a cold season remedy. But you don't have to stop there!

Fermented garlic can be stored for many years at room temperature. In fact, the longer it is left to ferment, the more delicious it becomes! Traditional Korean recipes recommend letting garlic ferment for up to 7 years!

Garlic and Honey

Mix a crushed garlic clove with a teaspoon of honey and a glass of warm water. The honey not only masks the pungent flavour of the garlic but also adds its own set of health benefits. Honey, in moderation, can also contribute to this effort and prevent the accumulation of belly fat.

Do garlic and honey need to be refrigerated? ›

Because honey is shelf stable and garlic has so many antibacterial & antimicrobial properties, honey garlic does not need to be refrigerated. Garlic honey lasts up 12 months – although I've heard of folks continuing to add garlic to the same honey for YEARS.

Good for Cardiac Health

This reduces cholesterol levels and improves heart health. Regular consumption of garlic reduces the incidence of blood clots and thus helps prevent thromboembolism. Garlic also lowers blood pressure so is good for patients with hypertension. Read more on How to control high blood pressure.

While garlic includes allicin, a substance with antibacterial and immune-stimulating properties, honey is abundant in antioxidants and antimicrobial components. Consuming honey garlic on an empty stomach may help boost immunity and help to fight common ailments including colds, infections, and coughs.

Both honey and garlic are excellent antibacterial, antifungal, and antiviral agents. Traditionally they have been used to treat skin infections and prevent sepsis in wounded areas.

As with the honey fermented cranberries, the fermentation process makes the honey thinner. Pop a garlic clove in your mouth when you feel a cold coming on, or mince the sweet, fermented cloves and scatter them over salads or oven-based meals.

To maximize the health benefits, garlic fermented in honey should be eaten every day. One or two garlic clove will do it & we usually scoop up a little honey to enjoy at the same time. Please consult your doctor before adding a higher daily dose of garlic-fermented honey to your diet.

As garlic and ginger go through the fermentation process, the number of probiotic bacteria in them increases. Consuming probiotic bacteria has many benefits including improving your digestive system and immune system. In the winter, it is especially important to consume probiotics to help avoid colds and the flu.

It might improve gut health, boost nutritional absorption, and encourage the synthesis of digestive enzymes. While acting as a prebiotic, honey encourages the development of healthy gut bacteria. Morning consumption of honey-garlic may promote digestion and relieve gastrointestinal distress.