Fermented garlic with honey, the recipe for a marvelous natural remedy in a jar

Honey fermented garlic is a simple, yet very versatile recipe. Here's how to do it step by step.

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Honey fermented garlic is a simple, yet very versatile recipe. Here's how to do it step by step.

THEgarlic fermented with honey it looks like something really great but, in reality, it is a very simple recipe. All you need is to pour the ingredients into a jar, mix them every now and then, and wait to let the honey do all the work.

The thing to know is that both honey and garlic can entail risks of botulism, especially since honey often contains botulinum spores; This recipe, however, uses raw honey which is acidic enough to prevent the reproduction of microscopic bacteria. Also, the botulism spores in honey are not a great threat to people over one year of age. 

Also, if the garlic turns green or blue during the fermentation process it is completely normal, because the discoloration is a natural enzymatic reaction, not to worry about. (Read also: how to take raw garlic without compromising your breath)

Index

How to use honey fermented garlic

Honey fermented garlic can be used for just about anything. It can be served on toast, vegetables or cheeses.

You can add it to the vinaigrette or barbecue sauce, pour the garlic cloves over the pizza or mash them on large slices of toasted hot bread. (Read also: Ginger and garlic: how to prepare the infusion and pasta to use in the kitchen)

Properties of fermented garlic

Fermented garlic is full of benefits to keep our body healthy. Here are its main properties:

• natural antibacterial
• rich of antioxidants able to prevent cellular aging
• excellent source of phosphorus and calcium
• protects the health of the cardiovascular system
• as well as garlic is able to lower blood pressure
• it also lowers the levels of cholesterol

Method

La recipe of fermented garlic with honey it's really very simple; here are the ingredients:

• 1 bag of pre-peeled garlic or two large peeled bulbs
• 1 or 1½ cups of raw, unpasteurized honey
• half a teaspoon of red pepper flakes (optional)
• cooking oil (no matter what kind)

Procedure:

• Thoroughly wash a jar with warm soapy water, and rinse with as much water as possible.
• Place the jar in the microwave for at least 30 seconds so as to sterilize it.
• Use the side of a knife to lightly press the garlic cloves, just to break them up a bit, and put them in the jar with the chili flakes. (Use as many chili flakes as you like, depending on your tolerance for spicy.)
• Lightly heat the honey so that it becomes liquid and can be poured easily.
• Put the bottle in a container of extra hot tap water for about a minute, or remove the top and put the bottle in the microwave for 10 seconds. 
• Fill the jar with as much honey as it can hold, leaving about 1 inch of space at the top. 
• Use a teaspoon or a butter knife for mix gently, just to make sure all the garlic has been coated in honey.
• Put some oil on your finger and rub it on the rim of the jar to prevent the lid from sticking. 
• Seal the jar tightly and let it sit in a dark cabinet for two days. 
• At this point, open the lid to let the gases escape and use the back of a spoon to mash the garlic top to bottom. 
• You probably won't notice any changes at this point, and that's normal. It takes a few days before the fermentation process begins.
• Run some oil around the rim of the jar again, seal it tightly, and put it back in the cabinet. 
• After 3-4 days, repeat the venting, stir and close it again: at this point you may see some bubbles accumulating on the surface, a sign that fermentation has started.
• Keep repeating this process every 3-4 days; gradually, the garlic cloves will sink to the bottom. 
• Wait at least three weeks to let everything flavor.

Garlic fermented with honey can be stored in the pantry at room temperature, and it will not need special attention apart from a brief opening / closing every few weeks. In theory, it can be kept for at least 12 months.

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