Fermented Garlic Honey: Fight off Cold and Flu with this Natural Remedy. Both honey and garlic are great at fighting infections, fermenting them together makes it easier to take as either a cough suppressant or as a boost to fight off cold and flu.
Fermented Garlic Honey
My sister made me a jar of this at Christmas and it pretty much sat in the fridge until this Winter, when everyone around us seemed to be taken down with the flu for a week at a time. A heap of kids suffered high temps for almost a week, so as soon as Georgia even showed a hint of having a cough, I would give us all a dose of this. The kids hated it! It has a really strong garlic flavour, I watered it down a bit by adding more honey to the jar and would give it to them using a Nurofen syringe. Just 1ml seemed to be enough and I really found it fought off any signs of a cold straight away. (I wouldn’t recommend using this or any honey for children under 1).
This can also be used as a marinade or sauce on meats and in stir fries, any recipe that has garlic and a sweetener, or even salad dressings. Honey is a natural preservative, so this is also a great way of preserving garlic if you have excess you have grown yourself. It just needs to be stored in a cool place, can be in the pantry in Winter and fridge in Summer.
Use this Garlic Honey to make…..
Fermented Garlic Honey
Description
Fermented Garlic Honey: Fight off Cold + Flu with this Natural Remedy.
Ingredients
- 1 bulb organic, local garlic
- 1 cup local raw honey (enough to cover cloves)
Instructions
Peel and bash each clove of garlic with the side of your knife. Place into a sterilised jam jar and pour in just enough honey to cover. The jar should be large enough to allow the contents to double in size. Close tightly with lid.
Place on bench for 2-4 weeks to ferment. Daily you need to open the jar to release excess carbon dioxide and flip upside down to ensure all the cloves are constantly coated in honey. Mould will form if the cloves are exposed, I recommend flipping jar a few times a day in the beginning, until the cloves start to sink naturally.
Fermentation beings once you start to see bubbles forming. If this hasn’t started within 4 days, add 1 teaspoon of water and continue steps above.
Continue these steps until the bubbles stop, the honey has thinned out and the cloves have sunk to the bottom. This could take over a month. After this stage, you can store in the fridge and it will continue to age. It will last stored in a dark spot for years.
BACKYARD BEEKEEPING
You can learn all the basics of backyard beekeeping through a local business near me Pure & Local. They offer a course that covers; Regulations/registrations, biosecurity, safety, beekeeping equipment and inspecting a working hive.
Suitable for absolute beginners considering buying a hive or two, to those already keeping bees.
www.pureandlocal.net
This recipe was originally published July, 2019.
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