A Simple Recipe for Fermented Garlic Honey For Drizzling On Everything (2024)

FAQs

What do garlic and honey do for you when fermented? ›

Immunity-boosting properties. Anti-inflammation properties. Heart health benefits, including helping to expand the blood vessels (which makes it easier to regulate blood pressure).

The honey will start to foam and become runnier as it begins to ferment and infuse with the rich flavors of garlic. Fermented garlic honey will take about a month before it is ready to eat and can be left up to twelve months in a cool, dark cupboard.

Garlic honey is a powerful immune booster due to the combination of garlic's antibacterial and antiviral properties and honey's antioxidants. Consuming this honey regularly can help prevent and fight off common illnesses such as colds, flu, and infections.

Both garlic and honey are high in antioxidant compounds. These healthy chemicals help to balance your immune system and prevent illness. They may also protect your brain from common diseases like dementia and Alzheimer's. More research is needed on how garlic can prevent or slow these age-related diseases.

Intake of honey and garlic on an empty stomach is usually recommended by dieticians to treat cases of acid reflux and regurgitation. Disclaimer: Make sure you don't eat excess garlic as it can cause severe side effects. Just have a small clove of garlic every day with half a teaspoon of honey for best results.

While garlic includes allicin, a substance with antibacterial and immune-stimulating properties, honey is abundant in antioxidants and antimicrobial components. Consuming honey garlic on an empty stomach may help boost immunity and help to fight common ailments including colds, infections, and coughs.

First is the nose test -- sour or rancid smells are a sure sign that it's time to toss your batch of fermented garlic honey. Then comes the eye test -- if you see mold or unusual cloudiness, toss it. Remember that fermenting the mixture results in small bubbles, but this isn't anything to worry about.

Honey doesn't go bad, but it can lose its flavor or ferment if stored improperly. Store honey in an airtight container, away from sunlight. Honey is a buzz-worthy kitchen staple. This sweet, syrupy liquid is a versatile food that can be used in all sorts of recipes, from savory to sweet.

As long as you store it correctly, in an airtight container in a dark place, the fermented honey and garlic can stay good for years. It is normal for the mixture to darken over time.

Potential Side Effects of Garlic and Honey

Talk to your doctor before you consider taking garlic or honey supplements. Garlic may cause allergic reactions in some people under certain circ*mstances. So when taking garlic supplements or eating garlic in large doses can thin the blood and increase the risk of bleeding.

Do garlic and honey reduce belly fat? ›

Garlic and Honey

Mix a crushed garlic clove with a teaspoon of honey and a glass of warm water. The honey not only masks the pungent flavour of the garlic but also adds its own set of health benefits. Honey, in moderation, can also contribute to this effort and prevent the accumulation of belly fat.

Because honey is shelf stable and garlic has so many antibacterial & antimicrobial properties, honey garlic does not need to be refrigerated. Garlic honey lasts up 12 months – although I've heard of folks continuing to add garlic to the same honey for YEARS.

Garlic works great for those suffering from weak immunity when consumed on an empty stomach. Works like magic for those who catch cold easily. It enhances the body's immunity against the virus that causes colds and coughs. When consumed on an empty stomach, garlic can help in improving your gut health.

Side Effects of Having Excess Honey:

It has the potential to boost your blood sugar levels. People with diabetes should use it with caution and see a doctor before including it into their diet. Stomach Cramps: Consistently consuming too much honey can cause stomach cramps.

“Chewing garlic releases beneficial compounds such as allicin, which has antimicrobial and anti-inflammatory properties. It also boosts garlic's flavour and aroma. Swallowing garlic cloves whole can still provide you with health benefits, but the release of active compounds is less efficient.

Fermenting garlic makes all of those minerals even more accessible to the body during digestion, and it also adds probiotics to your diet. Fermenting garlic might seem like alchemy, but it is quite easy. You'll make a brine with salt and water, then let it sit for a month or two and open the jar daily.

Fermented honey, sometimes termed baker's honey, has a sharp taste due to the acetic acid formed, a slightly bready smell and a soft mouthfeel. While fermenting bubbles can be seen in the honey and the fermented honey can retain a frothy appearance. Fermented honey on breakfast muesli with natural yoghurt is delicious.

Taking onion and honey may help lower blood pressure, improve blood fat levels, decrease triglycerides, reduce cholesterol levels, and regulate your heartbeat — which may lower heart disease risk.