My nana swears by fermented garlic in honey in mason jars. Here’s why (and how to make it)

Fermented Garlic in Honey: My Nana’s Secret Remedy

If you’ve ever spent time with someone who knows the power of natural remedies, you’ve likely come across a few gems that have been passed down through generations. For me, one such gem is my nana’s fermented garlic in honey. It’s a simple yet powerful concoction that she swears by, and I’ve watched her rely on it for everything from boosting her immune system to adding a touch of wellness to her daily routine. This ancient remedy has earned its place in our family’s traditions, and today, I’m excited to share why it’s so effective—and how to make it yourself.

What Is Fermented Garlic in Honey?

Fermented garlic in honey is a combination of two potent natural ingredients: garlic and honey. When combined and allowed to ferment in a sealed container (like a mason jar), the garlic transforms into a mellow, sweet, and tangy treat, while the honey soaks up the garlic’s beneficial properties. The fermentation process helps to enhance the flavors and medicinal qualities of both ingredients, making this an incredibly powerful health tonic.

Why Nana Swears By It

Nana has always believed in the healing powers of nature, and fermented garlic in honey is one of her go-to remedies. Here’s why she (and countless others) swear by it:

1. Boosts Immune System: Both garlic and honey are renowned for their immune-boosting properties. Garlic contains allicin, a compound that has antibacterial, antiviral, and antifungal qualities. Honey, especially raw honey, is rich in antioxidants and has antibacterial properties that help support the body’s defenses.
2. Soothes the Throat: The combination of garlic and honey is soothing for a sore throat. Honey is naturally soothing, while garlic helps to fight off any potential infections. It’s a great remedy for a scratchy throat or cold symptoms.
3. Promotes Digestion: Fermented foods, including fermented garlic, are known to support gut health. The fermentation process creates probiotics that promote a healthy balance of bacteria in the gut, improving digestion and overall well-being.
4. Anti-Inflammatory Benefits: Garlic contains sulfur compounds that help reduce inflammation in the body, which is beneficial for everything from joint pain to heart health. When combined with the soothing properties of honey, this mixture offers natural anti-inflammatory relief.
5. Natural Energy Booster: The combination of garlic and honey is also believed to help boost energy levels, offering a more natural, sustainable energy than the quick rush of caffeine or sugar.

How to Make Fermented Garlic in Honey

Making fermented garlic in honey is incredibly easy and requires just two simple ingredients. Here’s how you can prepare your own batch at home:

Ingredients:

• Garlic cloves (1-2 bulbs) – peeled
• Raw honey (about 1 cup) – it’s important to use raw, unprocessed honey, as it contains the most beneficial enzymes and nutrients
• A mason jar (1 pint or larger) – for storing and fermenting

Instructions:

1. Prepare the Garlic: Peel the garlic cloves, making sure to remove any papery skin. You can use whole cloves or lightly crush them with the side of a knife to help release their beneficial compounds. The more garlic you use, the stronger the flavor and health benefits.
2. Fill the Jar: Place the garlic cloves into your mason jar, filling it about halfway. Leave some space at the top to allow for the honey to pour in and for any expansion during fermentation.
3. Add the Honey: Pour the raw honey over the garlic, making sure it completely covers the cloves. Use a spoon or a stick to gently stir and help the honey settle around the garlic. You want to make sure the garlic is fully submerged to prevent any exposure to air, which could cause spoilage.
4. Seal and Store: Seal the jar tightly with a lid, and store it in a cool, dark place like a cupboard or pantry. The garlic and honey will start fermenting after a few days. It’s important to shake the jar once a day to help the fermentation process and to keep the garlic submerged in honey.
5. Wait and Enjoy: After about 1-2 weeks, you’ll begin to notice the garlic softening and mellowing in flavor. The honey will also become infused with a subtle garlic flavor. You can start using it at this point, but it will continue to ferment and deepen in flavor over the next month or so.

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