The perfect way to boost your immune system and to combat a cold or flu this winter season is with this fermented honey garlic. This garlic is also great when used as a condiment, adding a lovely honey garlic flavour to your dish.
Fermented Honey Garlic
This fermented honey garlic need to be made in a large jar that is clean and dry. A wide-mouth jar is better for removing the honey garlic when using, though a regular-mouth jar will work too. The jar should be roughly double the size of your ingredients to allow for expansion. If you do use a smaller jar without much room, place a plate underneath the jar as the honey could possibly drip out.
NOTE – Babies under one year of age shouldn’t be given honey.
Why Do I need to make Fermented Honey Garlic?
This condiment not only tastes yummy, it can be used for many things.
- It is a good way to boost your immune system. The garlic does mellow slightly during the fermentation process, so if you are not keen on eating raw garlic, take a spoonful of the honey instead. Taking a spoonful of honey or a clove of garlic can help ease the symptoms of a cold or flu as well as soothe a sore throat.
- If you grow your own garlic, fermenting it is a great way to preserve it. The honey will help the garlic from getting mouldy or drying out.
- The garlic can be taken out and used in any dishes that need raw garlic, especially if you aren’t needing an intense garlic flavour. Recipes like hummus, salsa, dips, a glaze on meat or fish, vinaigrettes and dressings are just some of the many ways you can use this honey garlic.
This usually isn’t a problem, just for peace of mind. A pH test strip can be used if there are any concerns about botulism. Botulism pores are unable to reproduce with a pH level less than 4.6. If the pH is too high, add a splash of raw apple cider vinegar to add more acidity, then retest.
Honey has an average pH of 3.9 which is well below the acidity danger zone of 4.6 and with the conditions of this product, being both acidic and a high sugar environment, no salt involved and with oxygen available due to fermentation process, it is unlikely to become an issue. In saying that, it is important to use pure raw honey in this recipe as a lot of commercial honey has been altered, which affects the pH levels and the natural microorganisms that are required for fermentation.
Occasionally, you may find that a garlic clove will turn a bluish-greenish colour. This may be alarming, but not concerning. This may seem odd and a bit funky but it is perfectly normal. The garlic is not going bad, instead there has been a chemical reaction during the fermenting process that causes the garlic to change appearance. The fermented honey garlic is still able to be used.
As the saying goes – it gets better with age – we tend to consume ours within 6 – 8 months to be safe, though you could try it up to one year. The longer you leave it, the wiser it would be to test with pH strips. Though, once you start using the garlic, you could put the jar in the fridge if you wish.
When you start using your honey garlic, I recommend using the whole jar and then starting a new batch, not adding to this one as the environment for fermentation may not be ideal. You could even start a second batch when you are nearing the end of your first batch so that it will be ready, giving you a continuous supply of fermented honey garlic.
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Fermented Honey GarlicSimple Living. Creative Learning
- Glass Canning Jar with lid - 32oz or 1 L in size
- 1 cup organic garlic cloves, whole, peeled
- 1-1/2 cups raw honey, as needed to cover garlic
- Make sure your glass jar and lid and clean and dry. A wide-mouth jar is better for removing the honey garlic when using, though a regular-mouth jar will work too. The jar should be roughly double the size of your ingredients to allow for expansion.
- Place the whole, peeled garlic cloves into the jar.
- Add the honey, making sure to completely cover all the garlic cloves.
- Place the lid loosely, onto the jar, then place in a dark place.
- Every day, tighten the lid and flip the jar upside down, making sure all garlic cloves are coated with the honey. Turn it right side up, loosen the lid slightly and return to the dark place.
- Within a few days, small air bubbles should start to form on the surface of the honey. This is the sign of active fermentation. Open the jar daily to release excess carbon dioxide. If fermenetation doesn't happen, add a spoonful or two of water into the mixture and repeat the flipping step, covering the garlic with honey.
- The mixture will continue to ferment, gradually slowing down. The honey will also thin out, the bubbling will stop and the garlic will sink to the bottom of the jar. This process usually takes around 30 days. From this point, you can store the fermented honey garlic in a sealed jar, in the pantry, unrefrigereated, to let age.
- For the best taste, this fermented honey garlic can be consumed after about 3 months. Store in a dark place at room temperature for 6-8 months.
- It is best to use raw honey as it contains all the natural microorganisms that are necessary for fermentation. A lot of commercial honey has been altered, which can affects the pH levels and the natural microorganisms that are required for fermentation.
- Botulism usually isn't a problem, just for peace of mind. A pH test strip can be used if there are any concerns about botulism. Botulism pores are unable to reproduce with a pH level less than 4.6. If the pH is too high, add a splash of raw apple cider vinegar to add more acidity, then retest.
- If you do use a smaller jar without much room, place a plate underneath the jar as the honey could possibly drip out.
- Occasionally, you may find that a garlic clove will turn a bluish-greenish colour. This may be alarming, but not concerning. The fermented honey garlic can still be used.
- Babies under one year of age shouldn't be given honey.