Immune Health: Fermented Garlic Honey

Since ancient times, honey has been used not only as a sweetner, but as a medicine. Pure raw honey (not the heat-treated types at the grocer), is a natural food preservative and can be stored for years without spoilage. It contains numerous beneficial properties, and through fermentation these attributes are enhanced. Raw, unpasteurized honey is high in antioxidants and has anti-inflammatory and antibacterial properties. It soothes sore throats and coughs, aids wound healing and supports digestive health.

When is comes to garlic, most of us know how good it is for us, since it's been used as a medicinal remedy for ages. Garlic has antiviral, antimicrobial and anti-fungal properties and helps lower blood pressure, boost the immune system, reduce cholesterol levels and improve heart health and digestion. Studies suggest that organic garlic may even lower the risk of various cancers. It's compounds have been shown to repair DNA damage and inhibit cancer growth.

However, combining raw honey with organic garlic and letting it ferment - takes things to a whole new level. The fermentation process turns these two ingredients into a probiotic, immune-boosting powerhouse that is filled with benefical bacteria the body and gut need to function at their optimal best. Fermenting garlic and honey together amplifies their individual nourishing properties and can quash illness, like a cold or flu, when taken at the very first sign of symptoms. Unlike over-the-counter synthetic concoctions, using food as our medicine naturally aligns with our bodies, strengthening the immune system and enriching the body's own innate ability to heal.

The way fermentation works in this instance is - the small amount of juice from the garlic blends with the good bacteria in the honey and kickstarts the fermenting process. The natural sugars in the honey mellow the garlic flavor so it's way easier to tolerate then eating an actual raw clove of garlic. Herbs can also be tossed in with the garlic and honey before fermentation. The three most popular are ginger, thyme and tumeric. These not only enhance the flavor, but add even more immune-boosting properties to the mix.

Fermenting garlic honey, or any food for that matter, is super easy and so good for us. Here's the simple recipe:

NOTE: Honey is not recommended for babies under the age of one.

🍯 Garlic Honey Ferment

Ingredients/Supplies

• 1 pint mason jar
• Raw honey
• 2-3 bulbs of fresh organic garlic cloves (peel & remove any brown spots, if clove is large, cut in half)
• Optional - 1 sprig of thyme, or a few slices of organic tumeric and/or ginger

Directions

1. Place garlic cloves (and herbs) in jar - about 1/2 way full.
2. Pour raw honey over the top, covering garlic by at least 1-2 inches.
3. Add lid and tighten securely. Flip upside down a few times to really coat the garlic.
4. Place on a plate and let set at room temperature away from direct sunlight for 1 month to ferment.
5. IMPORTANT- During this time, flip the garlic honey each day to ensure garlic stays coated and doesn't mold. Then BURP it by untwisting lid just enough to release the ferment gases. Then re-tighten lid and place it back on the plate. REPEAT DAILY!
6. After a month, honey will be darker and have a thinner consistancy. It is ready for use.
7. Take a spoonful of honey with a piece of garlic when feeling run down, or at the first sign of illness and repeat throughout the day until feeling better. The honey can also be spread on a piece of bread, used as a salad dressing, or drizzled over meats.
8. Store in pantry for easy access. (Does not need to be refrigerated).

Again, unpasteurized, raw honey is a natural preservative and doesn't spoil, so this home remedy is shelf stable and will last a very long time! It may continue to get darker as it ages, but no worries, it's only getting better! Of course, if it doesn't look right or smells foul, don't chance it. My moto is, If in doubt - toss it out! Then simply make a new batch.