Fermented garlic honey is a true winter staple and homeopathic defense when seasonal colds and sore throats rear their ugly heads. We prepare this immunity booster early in the summer when local garlic and honey are abundant; in doing so, the honey develops a deeper umami flavor as well as a higher dose of beneficial probiotics. It is important to use unpasteurized honey for this recipe, as honey in its raw form contains important microbes and live yeast that lead the fermentation process.
1 cup whole garlic cloves, peeled and slightly crushed
1 cup local raw honey (add more as needed)
Place the garlic cloves in a clean wide-mouthed mason jar.
Add enough honey to completely cover the cloves.
Seal the jar and store it in a cool, dark place.
Every day for two weeks, you’ll need to “burp” the jar. To do this, quickly open the lid to release any gas buildup then close it. Flip the jar upside down or gently shake it to ensure all the cloves are coated with honey, then return it to its dark location.
After two weeks of burping your jar, allow it to rest untouched for several months. You are welcome to consume your garlic honey any time before winter, though the flavor will not be as deep.
Take a whole garlic clove or a spoonful of honey (or both!) when you feel under the weather. We love to add a bit of the fermented honey to our morning EVOO shot for an ultimate immunity boost. Learn more about how to take an EVOO shot here.
The honey is also delicious in marinades and sauces or drizzled on top of chicken or cooked vegetables.
Enjoy in good health!
(as my grandfather would say)