Honey Fermented Garlic

Get ahead of winter with honey-fermented garlic! This simple, immune-boosting staple is packed with goodness—raw garlic’s antimicrobial power meets the soothing benefits of honey. Let it ferment for a few weeks, and you’ll have a delicious honey that you can eat straight up when you need a little extra immune support.

Ingredients

• Garlic Cloves

• Honey

Method

• Peel and 'squash' (just press with knife so they break open) enough garlic cloves to fill jar 2/3

• Pour honey over garlic, ensuring it is completely covered, fill jar to 1-2cm below lid

• Place lid on jar and leave to ferment at room temp for minimum 1 month - up to 6 months or more.

• Tip- it is ok if garlic cloves float and sit out of the honey, just tip the jar up to stir every few days

• To use - the honey and garlic can be eaten straight from the jar for best medicinal results, can also be added to teas