Fermented Garlic Honey - Naturally Jamie

This post is all about making fermented honey garlic.

Hey there, friends!

With cold and flu season on the horizon, I’m sharing one of my favorite go-to remedies for immune support—fermented garlic honey.

If you’re into natural health or want to keep your family’s immunity strong during the colder months, this is a must-have in your kitchen.

Fermented garlic honey is not only incredibly simple to make, but it’s also packed with health benefits.

Garlic has powerful antibacterial and antiviral properties, and when you combine it with raw honey, you’ve got a natural remedy that can help fight off colds, sore throats, and other nasty bugs.

Plus, it tastes delicious—a little sweet with a mild garlicky kick.

And the best part? This recipe is super easy to make, even if you’re new to fermentation! I love having a jar of this immune-boosting elixir on hand, and it only gets better with time.

Health Benefits of Fermented Garlic Honey:

Immune Support: Garlic is rich in allicin, which has been shown to boost immune function, while raw honey is packed with antioxidants.
Natural Remedy for Cold Symptoms: A spoonful can help soothe sore throats and calm coughs.
Gut Health: Fermentation encourages the growth of good bacteria, which supports overall gut health.

How to Use Fermented Garlic Honey:

Take a spoonful daily as a preventative measure.
Stir it into hot water or tea for a soothing drink.
Add it to salad dressings, marinades, or drizzle over roasted vegetables for a tasty immune boost.

Simple Fermented Garlic Honey Recipe

This recipe is as straightforward as it gets, making it a perfect project if you’re new to fermentation!

Ingredients:

1 cup of raw, unfiltered honey
8-10 cloves of fresh garlic (peeled and lightly smashed)

Directions:

Prep Your Garlic: Peel 8-10 cloves of garlic and give them a light smash with the side of a knife. This helps release the beneficial compounds and makes it easier for the honey to work its magic.
Combine the Ingredients: Place the garlic cloves in a clean, sterilized jar. Pour in enough raw honey to completely cover the garlic, ensuring they’re fully submerged.
Fermentation Process: Loosely cover the jar with a lid (so gases can escape) and place it in a cool, dark place. Stir or flip the jar every day to keep the garlic coated in honey.
Wait and Watch: After about a week, you’ll notice small bubbles forming—this is a sign that fermentation is happening. The honey will become more liquid as it draws moisture from the garlic. Let it ferment for 2-4 weeks for the best flavor and benefits.
Storing: Once the fermentation slows down (bubbling decreases), you can tighten the lid and store the jar in the fridge or a cool pantry. The honey will continue to ferment slowly, and the flavor will deepen over time.

Pro Tips:

Use Raw, Unfiltered Honey: This is key because raw honey contains the natural enzymes and beneficial bacteria that make fermentation possible.
Keep the Jar Clean: Use a clean spoon or utensil each time you scoop from the jar to prevent contamination.
Adjust to Taste: If you like your garlic mild, you can remove it after a few weeks. If you love the garlic flavor, let it ferment longer!

Why Fermented Garlic Honey is Perfect for Beginners

If you’re new to fermentation, this is a fantastic place to start. The recipe is super forgiving, and there’s no need for special equipment or precise timing. Plus, you’ll end up with an incredibly versatile and health-boosting ingredient that you can use in your daily routine.

So, whether you’re looking to ward off a cold, or just want to try your hand at fermentation, this fermented garlic honey is a simple and delicious way to start. I’ve been making it for years, and it’s always a staple in my kitchen during the colder months.

Let me know if you give it a try—I’d love to hear how it turns out for you!

Stay healthy and happy fermenting!