In the world of traditional home remedies, few combinations are as respected as fermented garlic and honey. While the idea of mixing pungent garlic with sweet honey might seem unusual at first, the fermentation process transforms these two ingredients into a mellow, powerful elixir. This “living” remedy has been used for generations to support the immune system, improve digestion, and provide a natural energy boost during the change of seasons.
Why This Combination Is So Effective
The secret behind this remedy is the fermentation process. When raw garlic is submerged in raw honey, the natural sugars in the honey draw out the juices from the garlic, creating a liquid environment where beneficial enzymes can thrive. Garlic is famous for its sulfur compounds, like allicin, which are known for their protective properties. Honey acts as a natural prebiotic and preservative. Together, they create a syrup that is easier for the body to absorb and much gentler on the stomach than eating raw garlic alone.
Recipe: Homemade Fermented Garlic Honey
This recipe is simple to prepare but requires a few days of patience as nature does the work.
Ingredients: One cup of raw, unpasteurized honey. Twelve to fifteen cloves of fresh garlic. A clean, wide-mouth glass jar with a lid.
Instructions: Begin by peeling the garlic cloves. Use the flat side of a knife to gently bruise each clove; you don’t want to mash them, just crack the surface to release the oils. Fill your glass jar about halfway with the garlic cloves. Pour the raw honey over the garlic until the cloves are completely covered, leaving about an inch of space at the top of the jar. Close the lid tightly and turn the jar upside down to ensure every clove is coated. Store the jar in a dark kitchen cupboard at room temperature.
How to Use Your Fermented Remedy
After about three to five days, you will notice small bubbles forming in the honey—this is a sign that the fermentation is active. To use it as a daily wellness tonic, take one spoon of the infused honey every morning on an empty stomach. You can also eat the garlic cloves themselves; they will become soft, dark, and sweet like candy over time. If you feel a tickle in your throat or a lack of energy, you can take an extra spoon in the afternoon or stir it into a cup of warm (not boiling) lemon water.
A Gentle Tip for Success
Every day for the first week, open the lid of the jar briefly to release any built-up gases—this is called “burping” the jar. If the garlic cloves float to the top, simply turn the jar over once a day to keep them submerged. Over time, the honey will become much thinner and darker, which is perfectly normal. This elixir can last for many months if kept in a cool, dry place. Because it contains raw honey, it should not be given to children under one year of age.
