Fermented Garlic and Honey

In the realm of natural remedies and functional foods, few combinations are as powerful and versatile as fermented honey and garlic. This dynamic duo has been celebrated for centuries across various cultures for its exceptional culinary qualities and, more importantly, its remarkable health benefits. The process of fermenting honey and garlic not only transforms their flavors but also enhances their nutritional profiles, making them a potent addition to one's wellness arsenal. In this post, we will delve into the history, preparation methods, and the extensive array of health advantages that fermented garlic and honey have to offer.

I am not a doctor. Please consult your physician or pediatrician before taking this Elderberry Syrup.

This post is not sponsored.

This post may contain affiliate links which means I make a small commission if you make a purchase through my link which is of no cost to you. Thank you for your support!

The history of garlic and honey

Before we delve into the health benefits, let's take a step back in time to understand the historical significance of honey and garlic in traditional medicine and culinary traditions.

Honey's Healing Legacy

Honey has long been revered for its healing properties. Ancient Egyptians used honey in various medical concoctions, while the Greeks and Romans considered it a valuable remedy for wounds and infections. Its natural antibacterial and antifungal properties made it a staple in ancient medicine. In the Ayurvedic tradition, honey was (and still is) used extensively for its balancing effects on the body's doshas and its ability to soothe the throat and respiratory system.

Garlic: Nature's Pharmacy

Garlic, on the other hand, has been dubbed "nature's pharmacy" for its wide-ranging health benefits. Ancient civilizations, including the Egyptians, Greeks, and Chinese, recognized its medicinal properties, using it to treat ailments ranging from infections to digestive issues. Garlic's powerful antioxidant and anti-inflammatory compounds, such as allicin, have been the subject of extensive research and have solidified its place in both culinary and medicinal traditions worldwide.

The Art of Fermentation

Now that we have a historical perspective on these two remarkable ingredients, let's explore how the process of fermentation elevates their health-promoting qualities.

Fermentation Unleashed

Fermentation is a natural transformation process that involves the action of beneficial microorganisms, such as bacteria and yeasts, on food substances. When it comes to honey and garlic, this process not only preserves them but also enhances their nutritional value and bioavailability.

Allicin: Unlocked and Enhanced

Allicin is a sulfur-containing compound found in garlic (Allium sativum) that is responsible for many of its potent health benefits. When garlic is crushed, chopped, or otherwise damaged, an enzyme called alliinase converts a precursor molecule called alliin into allicin. This transformation gives garlic its characteristic pungent odor and sharp flavor. Allicin is renowned for its antioxidant, anti-inflammatory, and antimicrobial properties, making it a valuable natural compound in traditional medicine and as a dietary supplement. It has been studied for its potential roles in supporting cardiovascular health, boosting the immune system, and contributing to overall well-being.

In garlic, fermentation plays a pivotal role in breaking down allicin, a compound known for its potent health benefits, into more digestible forms. This transformation increases the bioavailability of allicin, making it easier for the body to absorb and utilize its antioxidant, anti-inflammatory, and immune-boosting properties.

Probiotic Power

Another advantage of fermenting honey and garlic is the development of probiotic bacteria during the fermentation process. These friendly bacteria contribute to improved gut health by promoting a balanced microbiome. A healthy gut microbiome is not only essential for digestion but also plays a pivotal role in overall immune function and nutrient absorption.

Health Benefits of Fermented Garlic and Honey

Now that we understand the historical significance and the transformative power of fermentation, let's explore the wide array of health benefits that fermented honey and garlic offer.

1. Immune System Support

One of the standout advantages of fermented honey and garlic is their ability to bolster the immune system. Garlic is rich in immune-boosting compounds like allicin, which help the body combat infections and reduce the severity of colds and flu. Honey, with its antibacterial properties, further reinforces this immune support, creating a formidable defense against microbial invaders.

2. Antioxidant and Anti-Inflammatory Properties

Both honey and garlic are packed with antioxidants that help protect the body from oxidative stress and chronic inflammation. The enhanced bioavailability of these compounds through fermentation makes them even more effective in combating free radicals and reducing the risk of chronic diseases, including heart disease and cancer.

3. Cardiovascular Health

The combination of garlic's ability to regulate blood pressure and reduce cholesterol levels with honey's cardiovascular benefits makes fermented honey and garlic a heart-healthy choice. Studies suggest that regular consumption may help lower blood pressure and improve lipid profiles, reducing the risk of heart disease.

4. Digestive Wellness

The probiotic bacteria produced during fermentation support digestive health by promoting a balanced gut microbiome. This can aid in digestion, reduce the risk of gastrointestinal issues, and enhance nutrient absorption, ultimately contributing to overall wellness.

5. Antibacterial and Antifungal Properties

Fermented honey and garlic are potent allies in the fight against infections. Honey's natural antibacterial and antifungal properties can help prevent and treat various microbial infections, while garlic's immune-boosting qualities can assist the body in overcoming bacterial and fungal challenges.

6. Respiratory Health

The soothing properties of honey combined with garlic's antimicrobial abilities make this duo a fantastic choice for respiratory health. Consuming fermented honey and garlic may alleviate symptoms of coughs, colds, and even respiratory infections.

How to eat fermented garlic and honey

Now that we've established the multitude of health benefits, you might be wondering how to include fermented honey and garlic in your daily diet. Here are some creative and delicious ideas: Note, that if you heat the honey and garlic it will lose some of its health benefits.

Flavorful Condiment

Fermented honey and garlic can be used as a versatile condiment. Drizzle it over roasted vegetables, grilled meats, or a simple salad for a burst of flavor.

Immune-Boosting Elixir

Once the garlic is fermented and infused with honey it will lose that sharp garlic flavor and is delicious to eat outright!

You can also take a spoonful of the honey as a tonic or mix it into a glass of water or juice. Just make sure you leave enough honey to cover the remaining garlic.

Marinades and Dressings

Incorporate this potent blend into marinades and salad dressings to infuse your dishes with both flavor and health benefits.

Toast Topping

Spread fermented honey and garlic on toast for a nutritious and savory breakfast or snack option.

Precautions and Considerations

While fermented honey and garlic offer numerous health benefits, it's essential to consider a few precautions:

Allergies

Individuals with allergies to honey or garlic should exercise caution when consuming fermented honey and garlic and seek guidance from a healthcare professional if necessary.

Moderation

As with any food, moderation is key. Excessive consumption of fermented honey and garlic may lead to digestive discomfort or unwanted side effects.

Medication Interactions

Garlic, in particular, may interact with certain medications, such as blood thinners. If you are taking medication, consult with your healthcare provider before incorporating large quantities of garlic into your diet.

How to make fermented garlic and honey

There are two ways to make fermented garlic and honey. The first way is to place the garlic cloves in the jar, cover with honey, and then flip the jar each day and burp the lid until the garlic sinks to the bottom. The second way uses a glass weight and fermentation lid. This requires more equipment (the lid and weight) but you don't have to remember to flip the jar.

Materials:

sterilized pint mason jar

sterilized mason jar lid

If using the weight and fermentation lid method

sterilized glass fermentation weight

fermentation lid with a ring or a loose-fitting plastic screw-on lid.

Ingredients

1 cup organic garlic cloves, peeled

1- 1 1/2 cups raw organic honey

Instructions

1. Begin by sterilizing your equipment (jars, fermentation lids, glass weights and jar ring) by placing it in boiling water for 10 minutes. Allow to cool completely.

2. Break apart the bulb of garlic and peel each garlic clove by smashing it gently under the flat side of a wide knife.

This should break off the papery skin and make it easy to remove.

3. Add the peeled garlic to the cooled pint jar until it is half full.

4. Cover the garlic in honey making sure there is enough to cover every clove completely. Because honey is thick, you may need to wait for the honey to settle and then top it off. Don't overfill the jar with honey. You only want enough to submerge the garlic. Too much will throw off the fermentation process.

5. Date the jar.

For the next week to 2 weeks, you will need to flip the jar each day to ensure the garlic continuously is coated in honey. Eventually, the garlic will sink. After this, you won't need to flip. Be sure to burp the jar each day to release the fermentation gasses.

The weight and fermentation lid method

Follow steps 1-5 as above. Place the glass weight in the jar so that it sinks into the honey pressing the garlic cloves to the bottom of the jar.

Top the jar with the fermentation lid. There is no need to turn the jar, or burp the lip with this method.

The garlic and honey will be ready to eat in 30 days.

Things to note

The honey will become a much thinner texture as the fermentation process continues.

Why is my garlic turning blue?

The phenomenon of garlic turning blue during the fermentation process can be somewhat perplexing but is entirely natural and harmless. This color change occurs due to a chemical reaction between the sulfur compounds in garlic and the acids or metals present in the fermentation environment. Specifically, when garlic contains allicin, a sulfur compound, it can react with trace amounts of copper, which might be present in water or certain utensils. This reaction forms copper sulfate, a blue-colored compound, giving the garlic a bluish or greenish tint. While the color change may be unexpected, it doesn't affect the flavor or safety of the fermented garlic, and the garlic remains perfectly suitable for consumption. It's a fascinating example of the chemistry that can occur during food fermentation.

This garlic layer is from my jar of Fire Cider. You can see that the garlic has a bluish tint.

Shop this post!

wide mouth fermentation lids

glass fermentation weights

Pin it!

More like this!

Homemade Elderberry Syrup

Homemade Lacto-Fermented Sauerkraut

Harvesting Capped Honey Frames

Please share this post!