Garlic, yum…..honey, yum…..Put these two superfoods together and you get an awesome cold and flu remedy, and the amazing benefits of fermentation! fermented garlic & honey!!
Most of us love garlic and know it for the healing food that it is. We love cooking it into our dishes, but raw, fresh garlic is superior when it comes to the benefits. The majority of us can’t just snack on raw garlic cloves, and even if we could, we would probably have the smell following us around for a couple of days…….nobody wants that.
What are the benefits of fermented garlic & honey
- Garlic helps the body detox by removing heavy metals which in turn helps prevent colds and even aging.
- It helps fight cancer (in particular cancers like lung, colon, and breast) and helps fight tumor growth.
- This amazing vegetable helps protect against bacterial and viral infections.
- Improves digestion.
- Boosts immune system.
- Natural antibiotic.
- It helps lower blood pressure and cholesterol.
Local Raw Honey also has amazing benefits like:
- Soothes cough.
- Reduces symptoms associated with allergies.
- Boosts the immune system.
- Blood sugar management.
As you see these two ingredients have great benefits, especially through the cold and flu season! This Fermented Garlic & Honey is simple to put together and should be on your list of things to make to prep for the winter months.
The best uses of fermented garlic & honey
Given the amazing benefits of both honey and garlic. At the first sign of a sniffle or you feel like you are getting the flu, you can eat a clove and take a teaspoon of the honey. If you aren’t a fan of eating them plain. You can add the honey or the garlic to a homemade salad dressing or raw sauce. You could drizzle some of the honey on some delicious homemade crusty artisan bread or other savory or sweet foods!
Remember to find good-quality organic garlic. Some conventional garlic comes from China and is sprayed with harmful pesticides and could even be bleached so sprouting can’t occur.
Also, be careful of store-bought honey which is mostly highly processed, and may have hidden ingredients like corn syrup!!! Yuk!!
For other remedies to keep healthy try Honey Elixer!
Fermented Honey & Garlic
- Peel garlic by placing garlic under the flat part of a wide knife and hitting it gently. The peels should come off pretty easy, or place garlic in a jar with a lid and shake until garlic peels begin to loosen, then peel.
- Use enough garlic to fill your small mason jar about 3/4 the way full.
- Pour local honey over until it just covers the garlic.
- Place in a cool dark place, and turn or shake daily to make sure garlic is coated with the honey so mold doesn't grow.
- Burp if necessary. (You may need to do this the first few weeks, but then it gets less active as it goes along.)
- Do this for a month or up to a year. (I have some almost a year old, and it tastes like candy!)
- You can eat a clove a day at the first signs of a cold.
- Babies should not have honey until they are over a year old.
- If you have a concern for botulism, do your research and test the PH level, although the average PH of honey is too acidic for botulism.
- You could also consider adding a tsp or 2 of ACV, which can also reduce the chances of botulism.
- Enjoy, and be healthy!!!
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