Individually they are Powerful
I’ve jokingly been called “Mama Apothecary” for my love of concocting simple, natural mixtures to strengthen the immune system. Even though our ancestors had to learn about each natural remedy, many have been made since ancient times as mankind discovered what warded off infections and disease.
As simple as it is, this fermented garlic recipe combines raw honey and garlic for double the antimicrobial effect.
Garlic is one of the most potent and reliable herbal healers known. It is a powerful broad spectrum antibiotic. It is also antiviral, antifungal, antiparasitic and has proven itself through time. Garlic was found in the Egyptian pyramids.
Studies state that regularly eating garlic helps lower blood pressure, controls blood sugar, possibly blood cholesterol, and boosts the immune system. It has also been found to reduce the risk of esophageal, stomach, pancreatic, and colon cancer. Garlic increases the number, lifespan and strength of natural killer cells. It’s an expectorant, decreasing bronchial secretions, thus a natural asthma treatment.
Allicin – the health-giving sulfur compound – is formed when a garlic clove is chopped, crushed or chewed, but it’s only briefly present in fresh garlic after it’s been cut or crushed.
Raw Honey – is antibiotic, antiseptic, antitoxic, anti-inflammatory, and anti-fungal. It’s rich in vitamins, minerals and enzymes to boost our immunity which is especially important when fighting an illness. It’s even used in some hospitals as a treatment for wounds. These health benefits are only specific to raw, or unpasteurized, honey.
As the garlic ferments, nutrients and beneficial compounds are released, becoming more bioavailable and potent, making fermented garlic a great home remedy for cold and flu season. There’s also added probiotics which increase vitamins and improve digestion.
It stores so well, you can make it anytime of the year to have ready for the cold and flu season.
This process is pretty straightforward:
1. Leave a couple of inches of headspace at the top of the jar.
2. Seal the jar but not so tightly that pressure cannot escape.
3. Place the jar on a saucer because it’s going to leak honey as it ferments and bubbles – a positive sign of fermentation!
4. At first, the garlic cloves will float up to the top of the jar.
5. Give it a stir (or tighten cap and shake) every few days to coat all the cloves.
6. The honey will liquify as it starts to ferment. Eventually all the garlic sinks to bottom.
7. The actual fermentation will slow down after the first couple of weeks.
8. I recommend changing to a plastic lid at this point, because this ferment seems to commonly form rust on the lid.
At 4-6 weeks you can start taking it, 1 clove a day as a preventative or 2-3 cloves when fighting something.
Following with hot mint or green tea is very pleasant, and science shows it deodorizes garlic breath – even after fresh garlic! Traditionally, chewing parsley is another effective way.
Your jar will store very well for (at least) over a year out of the refrigerator. I’ve never experienced any mold forming.
When it comes to taste, fermented garlic doesn’t have the distinctive sharp flavor of raw garlic – it tastes sweeter. And it smells more like roasted garlic. We love it – even my husband, which is saying a lot!
This 6 month old batch is pretty mellow, getting more pleasant as it ages.
The syrup is wonderful in sauces, recipes and marinades, or just take a little straight from a spoon. When cooked, it loses some of its properties, but I’m not deterred! And there are other times I can add it at the end after I have turned off the heat.
The gifts given by God are the best natural medicine, and I want you to know about it if there comes a day we need to make our own. You’ll be thankful you did.
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your recipe didn’t mention how much honey, do I put the garlic in the jar and add honey ?
Hi, Karen! I just said to cover with honey and leave 1 1/2″ air space, but I reworded it to take any guess work out! Good question! ~J
Yes! I make a version of this and haven’t had a cold in years. I use about three parts bragg’s aminos to one part honey. All the rest is the same as you do it. The garlic loses its kick and is quite easy to eat.
Janie, that sounds like a good twist on the recipe! I love it, too! ~J
How do you keep the garlic under the honey if it floats to the top? Won’t that allow it to mold?
Thanks
Lisa,
My garlic in raw honey has actually never been refrigerated (even though I say it can be refrigerated), and even though the top layer of cloves break the surface a bit, they have never molded.
Garlic itself is a anti-fungal and I don’t think between the garlic and the honey, that it can’t go bad bc it is fermented. The lid is always on, so dust and natural molds can’t get in.
Enjoy! ~J
With more and more virus in my community, I wish that I already had some of this fermented. Is it possible to speed up the fermentation process with warmth, perhaps sitting jar on a low heating pad?
Kristina, I do not know if it would work and the heat may actually harm the delicate enzymes in the raw honey. What you might consider in the meantime while some is fermenting, is to eat garlic raw on an empty stomach (otherwise there will be stomach aches) and then chase it with a 1/2 tsp of raw honey and warm tea or water. Fresh garlic is harder to eat, but it will really help!
I am praying for you all! Keep your eyes on Christ! ~Jacque
We crush/ dice raw garlic, leave it set for 10 minutes (to develop the alicin), put it on a spoon, and then squirt honey onto the same spoon. Somehow the combo hides the garlic’s sharpness and even my kids (3&5) enjoy taking it, that way.
Thanks Jacqueline…I love all the help that you offer…
I am looking for something that would help my Baker’s Cyst..
Any Suggestions.. There is not much out there to treat Baker’s Cysts Naturally..
Thanks and God Bless you and your help…
Betsey Lindstrom
You mentioned that how the garlic develops its allicin when crushed/ chopped/ chewed, but I didn’t catch how this methods affects that. I’d thought it needed to be exposed to air, but does the fermentation process somehow do more than crushing and letting it set? Also, we’ve been loving the garlic in our fermented cucumber pickles, this year, and I was thinking about doubling the amounts, next year. Do you know if the benefits extend to all fermentation, or specifically in honey?
And finally, I don’t expect that this comment will be posted, but since you moderate them I’d love a quick e-mail- can I ask where you’re living/ from? Back in January you posted updates from the Kleven family. I taught Brooke’s kids- James and Natalie- in Bible Study Fellowship. I’m living in Edwardsburg, MI, and your interest in their story made me wonder if you happened to be in this area. Thank you if this is info you fee like sharing!❤️
Hi, Alyssa!
I missed your comment until just now. I apologize!
No, I don’t live nearby. A friend told me, and I felt led to share so many would pray. Can you give me an update on Brooke and where the family is now? I can’t imagine what they have gone and are going through!
Blessings,
Jacque
I love your new header (not sure what you call it.) The watercolor effect is very soothing and calming. I think I have read this recipe before (on your site?) I haven’t tried it, but this is probably the time to do it. I am looking for a lot of garlic. I have the honey. Thanks for all you do to educate us!
Thank you, Erica! I had little time to choose and was a little nervous what it would really look like! The whole change was mostly for mobile so readers could have a search bar right at the top and it would be highly readable.
Enjoy that recipe! We had ours tonight spread on toast! 😀
God bless you, Jacque
Hi Jacqueline, thanks for this amazing recipe! I’m going to the shop tomorrow (or the day after) to get the garlic and honey for this. I have one question, does the honey have to be raw? Will we still get a good result, health-wise, with honey that’s not raw? I’m asking this because we’re rather limited right now as to where we shop, and I’m not sure if I can find raw honey in our local supermarket. Thank you again, I can’t wait to try it! 🙂 x
Dear Jacqueline,
Can the jar be a Bernardin Freezer jar with a
plastic lid? Or does it need to be in a glass
canning jar with a metal lid to begin with
and then change to a plastic lid later? But
stay in a glass canning jar?
Thank-you for your reply.
I hope you have gotten up to date with
everything. No worries if you cannot get
back to me right away.
God bless you and your family abundantly!
Nancy
I eat raw garlic just the way it is every day. I crush it and chop it. I let it sit for 15 minutes. Then I drink it down like a pill. Simple. Sometimes if the clove is too big, it bothers my stomach. I eat a little peanut butter or yogurt. That makes me feel a little better.
Jennifer, you are doing one of the best, simplest things on the face of this earth to prevent diseases and parasites, and so much more! Good job!
I eat it with a chunk of raw cheese! 😀 ~Jacque
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