I home-brew kombucha, make raw milk kefir, cultured butter, raw milk almasi yogurt, kimchi, fermented rice, banana vinegar, fermented bananas + fermented beef ribs. I’ve fermented using both salts + sugar.
Recently I read articles about the benefits of fermented garlic, so I gave it a try. I stopped by a local farmer’s market and picked up several heads of garlic. I decided not to ferment the garlic in a salt brine, but instead chose to use raw local honey.
Health Benefits of Garlic . . .
I love garlic!!! Not only because it helps maintain the proper blood pressure, improve heart function + fight fungal infections, it is also known to boost your immune system and helps keep colds + flu at bay.
The best way to eat garlic is when it’s most potent, which is raw. Allicin is what makes garlic both funky + beneficial. Garlic is the most fresh when it is kept in its original packaging. Once peeled +/or cut, garlic loses it benefits. So, try to always buy fresh garlic + don’t open it until you’re ready to use it.
Let’s not shy away from garlic, one of nature’s natural healers. Instead lets all eat it in abundance to ward off colds + flu and to boost overall health! Now, I admit I’ve never eaten a raw garlic clove by itself, but I’m willing to try it . . . especially when one of my favorite ingredients is added . . . honey. Yes, honey that is raw + local.
Raw honey is full of enzymes, vitamins, minerals + acts as an antioxidant which fights off free radicals. Although some give it a bad rap because it’s a sweetener, it earns its keep from the incredible nutrients packed into just one tiny tablespoon. Plus the balance of those nutrients won’t spike your blood sugar like refined sugars do. I use wildflower honey.
When thinking of honey, it’s important to keep it raw! Raw honey is in its most natural state + is not refined.
Refined honey is far from its original state. First the honey is heated, then watered down + finally filtered to remove any remaining traces of pollen. This process also kills the enzymes + makes the resulting honey void of any vitamins or minerals. If you don’t have the nutrients, you aren’t getting any benefit from eating the honey. Yes, raw + local honey is usually more expensive, but the benefits make it well worth the cost.
Garlic Fermented in Honey . . .
Get fresh heads of garlic that are tight + firm. Peel the garlic. Some smash the garlic heads to release their benefits + help the fermentation process (I didn’t smash the garlic).
In a mason jar, layer honey + garlic. Leave at least 2 inches of room in the jar.
Store in a dark place like a cabinet for 30 days. Mix the garlic by shaking the jar but don’t open the jar for 30 days.
Eat a head of the raw garlic + add it to recipes. Eat a teaspoon of the honey daily. Honey should not be given to children under a year old.
Have you ever fermented garlic? Let me know your experience.
Update . . .
Yesterday, I tasted a clove of fermented garlic for the first time. I was pleasantly surprised! The garlic was not sharp or pungent nor did it give that “punch” that you get from eating a clove of raw garlic. The raw wildflower honey broke down the garlic + made it palatable. The flavor was slightly sweet, the texture was a little softer (not mushy, just not as firm) . . . YAY! I also tasted a teaspoon of the honey. It was good + had a slight garlic flavor.
I plan on eating a glove daily. I don’t know if the garlic smell will come through my skin or not.
Should I eat the garlic clove @ night or in the morning? What do you think?