Lacto-fermented garlic cloves in raw honey has been on my list of ferments to try for a while now. I love garlic and I love raw honey, so it sounds like a match made in heaven! Join me as I go through another wacky fermentation experiment to cultivate this immune boosting super food loaded with TONS of health benefits!
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What is Lacto-Fermentation?
You might be wondering what in the world does lacto-fermented mean? Here is an excerpt from Nourishing Traditions that explains the wonderful, naturally occurring process of lacto-fermentation:
“Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria. These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground.” (Nourishing Traditions, pg. 89)
For millennia, this is how people preserved the food they worked so hard to produce. And this was long before the advent of modern refrigeration. It is a beautiful process God gave us! It not only preserves fruits and vegetables, it also makes them easier to digest. Lacto-fermentation helps make the vitamins and enzymes in these foods more readily absorbed by our bodies. Beautiful!
What are the Health Benefits of Lacto-Fermented Garlic Cloves in Raw Honey?
Health Benefits of Garlic:
- Boosts Immunity
- Fights off Colds and Flu
- Lowers Blood Pressure
- Contains anti-Bacterial, anti-Viral, and anti-Parasitic Properties
- Naturally Prevents/Fights Cancer Because it Contains Allicin
Health Benefits of Raw Honey
- Loaded with Enzymes
- Also Contains Amylase, which helps digest carbohydrates
- Prebiotic – feeds probiotics during lacto-fermentation
- Helps Relieve Seasonal Allergies
So you see, when you lacto-ferment garlic cloves in raw honey, all these natural health benefits get a boost. It takes two foods that are already good for you, and makes them even better!
Is it Safe to Eat Lacto-Fermented Garlic Cloves in Raw Honey?
- Botulism – Some people will always be concerned about the possibility of botulism whenever you discuss fermented foods. It is NOT a concern if you use RAW HONEY. Raw honey is acidic and the pH will not allow the proliferation of botulism.
- Raw honey is a natural preservative. Archeologists found perfectly preserved honey in the tomb of King Tut. It’s the only food on earth that never goes bad!
- As always, when fermenting, use common sense. Be sure to use quality ingredients and sterilized containers. If whatever you are fermenting stinks, or smells rancid, throw it out!
- Do not give honey to babies under the age of 1 year old. They do not have the stomach acid needed to break it down.
How to Make Lacto-Fermented Garlic Cloves in Raw Honey:
What You Will Need:
- A Very Clean Jar with a Lid
- Several Heads of Garlic
- Raw, Unfiltered Honey, preferably local to your area
Note* I used a quart jar and around 6-7 heads of garlic. Peeling the garlic took five forevers…you don’t have to start out making this much. Obviously, I was fully committed. Go big or go home…
- Break up the heads of garlic and peel the cloves. This will be easier if you gently crush the cloves with the flat part of a chef knife. This will also release some of the juices, aiding in the fermentation process.
- Place the peeled garlic cloves in a clean mason jar. Leave a couple of inches of head space so that your jar doesn’t leak.
- Pour raw, unfiltered honey over the garlic cloves. Make sure they are all completely covered. They will float to the top, but that is normal. Screw on the lid and roll the jar to make sure the garlic cloves are well coated. You will probably have to do this daily.
- Cover the jar with a towel and allow to ferment. You might have to “burp” the jar at least once a day for the first week. That just means you will let off some pressure. Bubbles will form on top within 24 hours. That’s perfect! It means it’s working!
- You can allow your garlic to ferment in honey for several months. The honey will get more and more runny, and the garlic will mellow in flavor over time. It also might change in color, but that is normal. If properly cared for, lacto-fermented garlic cloves in raw honey can last for years!
How to Use Honey Fermented Garlic:
- Take a teaspoon of the honey as a cough syrup.
- Chew one lacto-fermented garlic clove at the first sign of a cough or a cold.
- Add the garlic and/or the honey to salad dressings and marinades for a probiotic boost to your meal.
- You can use the garlic infused honey as a glaze. My husband likes to drizzle a little on his pizza!
- Take one garlic clove daily for building and maintaining natural immunity.