Fermented Honey and Garlic 🍯🧄

Fermented honey and garlic is a great natural remedy for colds and flu, combining the health benefits of both ingredients. Here’s how you can make it:

➡ Ingredients:

- 2-3 heads of garlic (whole cloves and diced cloves)

- Raw, unpasteurized honey (enough to cover the garlic)

➡ Instructions:

1. Prepare the Garlic:

- Peel the garlic cloves. You can leave some whole and dice others for variety.

2. Sterilize the Jar:

- Sterilize a mason jar by washing it with hot, soapy water and rinsing thoroughly. Optionally, you can place the jar in boiling water for a few minutes.

3. Add Garlic to the Jar:

- Place the peeled garlic cloves (whole and diced) into the sterilized jar.

4. Add Honey:

- Pour raw, unpasteurized honey over the garlic until it completely covers the cloves. Leave about 1 inch of headspace at the top of the jar to allow for expansion during fermentation.

5. Mix and Cover:

- Gently stir the garlic and honey to ensure all garlic pieces are coated. Cover the jar loosely with a lid or cloth to allow gases to escape during fermentation.

6. Fermentation Process:

- Let the jar sit at room temperature (65-75°F or 18-24°C) for about 2 weeks. Stir or gently shake the jar daily to ensure the garlic stays coated in honey and to release any built-up gases.

7. Monitor and Store:

- Check for bubbles, which indicate active fermentation. The honey will become thinner as it absorbs moisture from the garlic. Once the fermentation process slows down (after about 2 weeks), you can tighten the lid and store the jar in a cool, dark place or the refrigerator.

8. Usage:

- Use a spoonful of the fermented honey and a clove of garlic as a natural remedy during cold and flu season. It can be taken straight or added to warm (not hot) teas and drinks.