Fermented Garlic in Raw Honey . . .

p1080347I love experimenting + finding ways to bring out the best benefits from fruits, vegetables, teas, raw milk. So far, I find the most efficient way to maximize the benefits from food is fermenting.

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.

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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.

20161022_181058Health Benefits of Raw Honey . . .

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.

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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.

20161022_193511My fermented garlic won’t be ready for a few days.  After trying it, I’ll get back to you.

Have you ever fermented garlic?  Let me know your experience.

 

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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?

Enjoy Today.
Celeste.

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