What is it and how is it made?
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| Left: raw honey - Right: raw honey The difference in color is dependent on the food source for the bees. |
Honey draws water out of the garlic cloves thus creating a thinner honey - which creates an environment for garlic’s lactic acid bacteria to grow, which then leads to fermentation.
During fermentation the natural yeast present in the honey consumes the sugars in the garlic, thus producing more lactic acid. The lactic acid helps to preserve the garlic.
The longer the garlic cloves are left to ferment, the more candied they will become. The enzymes, that are naturally present in the garlic and honey, will brown and soften the garlic cloves.
Over time the garlic loses it’s strong garlic flavor and the cloves themselves turn amber and take on a very sweet flavor.
Garlic honey is so easy to make: Fill a glass jar half full of fresh, peeled, garlic cloves. Some people like to leave the cloves whole, other people like to chop them up in smaller pieces, which ever you decide will be just fine.
Next, pour raw honey slowly into the jar. It’s important to use raw honey as it has not been through a pasteurization process. Use a knife to slowly mix the garlic and honey together. Be sure the garlic cloves are completely submerged in the honey and cover with a lid.
For the first two weeks be sure to flip the jar on end daily. In the beginning stages, you will notice that the garlic cloves float up to the top of the jar, and you’ll see some of the cloves above the honey. That’s okay, that’s why we flip the jar over daily.
Burp the jar daily by removing the lid and allowing the gases to be released. If you see bubbles, that’s the fermentation process. Replace the lid and give it a gentle shake. The burping process can take up to three weeks.
After 30 days, your garlic honey will be ready to use. The longer it sits, of course the more potent the medicinal properties are going to be.
During this 30 day process, be sure to keep the jar stored in a cool, dark place. There are contradictions as to how to store the honey after the 30 days.
There are reports where the honey should be refrigerated, and there are also reports to where the honey will be fine left sitting at room temperature, as long as it is kept in a cool, dark place.
I personally keep mine stored at room temperature in a cool, dark cabinet. I know many herbalist who have had their fermented garlic honey jars for years and still use medicinally with no issues.
While the risk is very minimal for botulism, you can test the mixture if you are concerned. Botulism can only survive in specific environments/acidity levels. To test, use pH strips. Readings under 4.6 are considered safe.
Both garlic and raw honey have an abundance of antiviral and antibacterial properties. So combined together, makes a very potent addition to one’s natural medicine cabinet.
For immunity support, I take a teaspoon of the honey mixed with the cloves once a week. One could take a teaspoon daily if they are experiencing cold, flu and sore throats symptoms.
There are drug interventions in regards to garlic so be sure to do your research before using medicinally.
