Fermented Honey Garlic
This Fermented Honey Garlic is so easy to make and is a powerful home remedy for cold and flu season. Make it now and keep it in your cabinet so it's on hand whenever someone in your house is feeling under the weather.
Equipment
- 1 Pint Jar
Ingredients
- Raw garlic - Raw peeled cloves of garlic. You will need enough to fill a pint jar. Be sure to buy local or organic garlic as many garlic bulbs are soaked in bleach to help it store longer.
- Thyme - one sprig of thyme
- Raw honey - Use local and raw honey.
Instructions
- To make the fermented garlic honey, first take a pint glass jar and fill it with peeled fresh garlic cloves. This will take multiple garlic bulbs to fill the jar. Depending on how many cloves there are per bulb, this could take up to 6 or 7 garlic bulbs. If you want to use less garlic, feel free to use a smaller jar.
- Next, add a sprig of thyme on top of the garlic.
- Finally, fill the jar with honey. Fill it all the way full, about an inch from the top. Be sure that there is enough honey to completely cover the garlic and thyme.
- Then add a loose lid on top and store it in a cool dark place at room temperature.
- While it ferments, leave the lid loose for a week. Stir or flip it over once in a while (less than daily) to make sure garlic cloves are covered. Once you see tiny bubbles on top you can seal the jar fully and start using it.
Notes
To use fermented garlic honey, at the onset of a cold or cough, we take about a teaspoon every hour for a day. You can use a spoonful for minor cold symptoms or sore throat.