A sneak peak of valuable information

Garlic and honey both offer various health benefits:

1. Garlic:

• Contains antioxidants that may help boost your immune system.
• Has potential anti-inflammatory properties.
• May help lower blood pressure and improve heart health.
• Can contribute to better cholesterol levels.
• Some studies suggest it has antibacterial and antifungal properties.

1. Honey:

• Acts as a natural cough suppressant and soothes sore throats.
• Contains antioxidants and has potential anti-inflammatory effects.
• Can promote wound healing and skin health when applied topically.
• Provides a source of natural energy due to its carbohydrate content.
• May have antimicrobial properties and support digestive health.

When combined, some people believe that a mixture of garlic and honey may enhance these individual benefits, but more research is needed to confirm these effects.

Warning: Honey garlic should not be given to babies under one year of age.

Fermented garlic honey combines raw honey and raw garlic along with a simple fermentation process in a mason jar to make homemade garlic fermented in honey.

I keep a jar of this recipe on hand for cold and flu season to help boost my immune system and soothe sore throats when the weather turns cold.

In addition to the health benefits of honey and garlic, the garlic infused honey can be used in other recipes such as salad dressings, drizzled over roasted vegetables or stir a spoonful of honey into a cup of hot tea.
Honey offers an effective and natural alternative to over-the-counter cough medicine. Though time is the most important healer of a sore throat, a spoonful of honey can help relieve the irritation. & may help you avoid cough & cold medicine that can cause high blood pressure in certain people. source: National Honey Board.

Helpful KITCHEN TOOLS:

Mason Jar – I use a clear glass, quart mason jar. I like the wide mouth jar because it is easier to get the garlic out of the jar when using them.

Mason Jar Lids (Leak Proof) – I like these because they are one piece instead of the two part, lid and ring combination. Replace your mason jar lid with a non metal lid. Using a metal jar or lid can cause your honey to oxidize.

It’s important to use unpasteurized honey (raw honey) to make fermented garlic in honey, as it will still have all the natural bacteria that bees leave in the honey as well as the wild yeast that is necessary for fermentation.

The photo above is actually our local honey stand a few blocks from our house in Utah.

HOW TO MAKE GARLIC HONEY, BASIC INSTRUCTIONS

Fill a glass jar with raw, peeled garlic cloves.
Cover the cloves of garlic with enough honey to completely cover the raw cloves.
Close the jar, invert and store for a month.

Store the jar on a plate or a paper plate during the fermentation process as a bit of the honey may ‘burp’ out as it ferments. Be sure to slowly open your lid once in awhile to “burp” your garlic honey.

You will notice tiny bubbles start to form on the surface of the honey and long the surface of the whole garlic cloves.
The honey garlic will be fermented in about a month. The honey ferment flavor will continue to mature over time, the garlic will mellow in intensity while remaining crisp, and the honey will start to thin out and take on a more runny consistency.
Store in a cool place for many months or even a year, if not longer.