Mixing garlic and honey and allowing them to ferment creates one of the most powerful natural medicines you can keep in your kitchen. Garlic contains allicin, a natural antibiotic, but when it is fermented in raw honey, its healing powers are multiplied. The honey draws out the juices from the garlic, creating a medicinal syrup that is much easier for your body to digest than raw garlic alone.
This combination is a “treasure” for the immune system, especially after the age of 50. It helps lower blood pressure, clears the arteries, and acts as a powerful shield against winter colds and flu.1 Because the fermentation process mellows the harsh taste of the garlic, it becomes a delicious, savory-sweet treat that provides a massive boost of energy and health with just one spoonful.
Amazing Health Benefits of This Fermented Duo
- Natural Antibiotic Power: This mixture kills bad bacteria and viruses without harming the good bacteria in your gut.
- Lowers Blood Pressure: Both garlic and honey help relax the blood vessels, making it easier for your heart to pump blood through your body.
- Strengthens the Heart: It helps reduce “bad” cholesterol (2$LDL$) and prevents the buildup of plaque in the arteries.3
- Soothes a Cough Fast: The syrup coats the throat and reduces inflammation, making it the perfect remedy for a dry or persistent cough.4
- Boosts Brain Health: The antioxidants in fermented garlic protect the brain from the damage that leads to memory loss and mental fog.
Recipe for Making Your Own Fermented Garlic and Honey
This recipe takes a little time to “rest,” but once it is ready, it will stay good in your cupboard for up to a year.
Ingredients:
- 1 cup of Fresh Garlic Cloves (Peeled)
- 1 cup of Raw, Unfiltered Honey (It must be raw for the fermentation to work)
- A clean glass jar with a lid
Instructions:
- The Prep: Lightly crush each garlic clove with the side of a knife. You don’t want to mash them; just “bruise” them so the juices can escape.
- The Jar: Place the garlic cloves into the glass jar until it is about half full.
- The Pour: Pour the raw honey over the garlic. Make sure all the cloves are completely submerged in the honey.
- The Bubbles: Close the lid and leave the jar in a dark cupboard. Every day for the first week, turn the jar upside down and then right-side up to make sure the garlic stays coated.
- The Burp: Open the lid once a day to let out any gas (this is the “fermentation” happening). You will see tiny bubbles forming—this is a great sign!
- The Wait: Let it ferment for at least 2 to 4 weeks. The honey will become much thinner and the garlic will turn a darker color.
- The Dose: Take one spoonful of the syrup and one clove of garlic every morning on an empty stomach.
Three Tips for the Best Fermentation Results
- Use Organic Garlic: To ensure no pesticides interfere with the healthy bacteria, organic garlic is always the best choice for this recipe.
- Don’t Refrigerate: Keep your jar at room temperature in a dark place. Putting it in the fridge will stop the fermentation process and make the honey get hard.
- Check the Honey: If the honey starts to crystallize, simply place the jar in a bowl of warm water for a few minutes to melt it back down.
A Friendly Tip for Success
Don’t be afraid of “garlic breath!” The fermentation process significantly reduces the strong smell of the garlic, and the honey helps freshen your mouth. You’ll know the “Honey and Garlic Secret” is working when you notice that you feel more energized throughout the day and you no longer catch the “seasonal sniffles” that everyone else around you has!
