FERMENTED GARLIC in HONEY with Safety Tip To Prevent Honey Botulism Poisoning
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- Опубліковано 16 тра 2024
- Fermented garlic in honey is delicious and also known as an immune system booster during cold and flu season. This video will also demonstrate what to do to prevent honey botulism caused by c. Botulinum poisoning. Try this fermented garlic in honey recipe and enjoy!
Information in this video was learned from Kaitlynn Fenley and The Cultured Guru School of Fermentation. cultured.guru * fermentation.school
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➡️ COMMON QUESTION
Can I Use Vinegar? Yes, any kind will work.
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➡️SHOP FOR THIS RECIPE:
• Digital PH Meter: amzn.to/3tEcftO
• Organic Raw Honey: amzn.to/46R7ZW1
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➡️ CHAPTERS:
00:00 Intro
00:29 Botulism Info
03:30 Fermentation Period
06:12 Comparison
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving UA-cam Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Your organized research and presentation is phenomenal! Thank you for all the time and frustration you save me and reassurance of how to ferment safely ✨
I added raw ginger & turmeric to my last batch and its soo good!
I like to add jalapenos
I love that!
My honey turned into a weird gel like stretchy mess
Can you tell me a bit about the texture of the garlic? Is it crunchy? Soft? Does it it taste spicy like raw garlic, or does it become more mellow in flavour?
Just finished it after 3months, I used bigger garlic cloves, (i grew) sliced in 4s with the fresh ginger & turmeric sliced same size. left it capped 2-4 weeks at least. The honey stayed clear but crystallized at the end like it naturally does, and yes everything stayed crunchy n crisp but like candy. too sweet for me, so I Added the leftover chunks n crystals to a big tea brew 👌
7:52 Perhaps also important to mention, there has never been a documented case of botulism poisoning from fermented garlic honey. While yes, the ph can rise above what is considered safe, the risk isn't nearly as high as it is with garlic in oil. Honey has additional properties besides a low ph that help protect it from botulism, it's own antibiotics and the sugar content itself.
This is untrue their have been numerous cases of botulism from both garlic and honey both of which are high risk.
@lilesosannaflower9956 Where is this information from? I'm curious. Are there any actual written recorded cases? If so, where can they be found? Are they backed up and proven? If so, how? If you have any links, please forward.
@@lilesosannaflower9956
Will you please answer the question put to you.
Where are ANY of these cases of botulism that you state here.
@@lilesosannaflower9956 You work for the pharmaceutical companies don't you because there are absolutely no documented cases
It's so easy to access information like that. Just use Google Scholar with the topics honey and botulism and there are plenty of paper to read.
Incidence of Clostridium botulinum in honey of various origins
Hiroyuki NAKANO, Tadashi OKABE, Hideo HASHIMOTO, Genji SAKAGUCHI
Japanese Journal of Medical Science and Biology 43 (5), 183-195, 1990
Fermented Garlic and Red Onion with Honey. Never had a problem.. especially during "flu" season..
✌️👍
I like the "flu" in quotes because we dont actually understand what a flu is and how we collectively experience it. despite what "doctors" are telling us.
@@carlroy1865we understand it, you just don’t.
@@invinciblemode Lol, no we don't. You just believe what you're told and don't have the ability to critically think or question anything.
@@ReapingTheHarvest explain how the mRNA vaccine mechanism works? And what are the possible pathways for side effects to occur.
Hopefully someone will give you a medal for putting this up many thanks ******* ...
I thought ‘oh this video won’t be relevant to me’ but watched it anyway.. OMG.. I can’t believe how many little gems I could adopt from the video.
Just found your videos, so informative!! Can’t wait to watch all the others
Super interesting! Thank you! I’ll use this method 💕
So good I CANNOT WAIT 🙏🏻🥰
Excellent! I was waiting for you to do this before making mine. Thanks you!
Good info and presentation. Thanks!
You're a great teacher!
Very helpful information!
Thank you for your presentation!
This was so helpful. Thank you.
Love this woman!
Best presentation ever.
Love ❤️ you videos like always. I learn a lot. Thank you so much.
Excellent video thanks for sharing.
As always, pleasure to watch and learn and thank you for these little extras, help a lot! Greetings from Down Under
Loved the tips. thanks for this video
Such a well articulated video, thanks mam
You so thoroughly explained this process that I’m not afraid to try anymore. Thank you so much. Subscribed!
Thank you, my lady . Sharing wisdom is the Heart's truth 🙏❤️🖖!
Thank you so much for sharing I just happened to scroll onto your channel
Great information
Excellent presentation!
Very professionally done !
Thank you so much !
Thank you for your knowledge and dedication to teaching us the journey to healthy living
Greetings, a wonderful explanation on the process, supported with science and caring. Thank you☀️🌿🙏🏾
Greetings from Turkiye. Thanks for amazing content.
Thank you! This is exactly the information I was looking for (regarding possible dangers and how to avoid)
thanks so much for doing this one I remember I requested the honey garlic ferment a while back. I was making some mistakes when trying to do this ferment.
From Rio with love. You know how to explain every process of fermentation in a very clear and didactic way. Thank you.
I really love you videos! Thank you for the detailed information, I am doing lots of fermentation after watching you.😀💖
Great video and explanations, thank you.
Your voice , deliverance, and info are wonderful .
Enjoyed very much Beutiful change of learning 🎉❤
You have convinced me that this is safe. I appreciate the scientific detail. Thank you.
Ma'am, just saw your channel and I like how you explained it, so I subscribed and click the 👍. Must do this fermented garlic in honey.
Thank you for sharing your knowledge. 🥰
Thank you! You speak and teach very well and now I can't wait to try this!
I made fermented garlic honey 6 months ago but was nervous to eat any lol. I bought the ph reader and used your video to calibrate and tested. 4.03. I’m good!! Thank you
Very in time alert and info about Garlic in Honey, Thank you Dear, From Pakistan.
Love how throughout and detailed Your videos are! Would You know how long do es this keep? I have some left from last year and the year before, are they still usable?
Thanks for the information. My meters for measuring salt % and PH arrived early last week. I am so relieved to be able to see for myself whether or not my fermentations are within the safety zone. My august batch of garlic and honey measured out in the high 4's. as well. I'm hoping that the garlic's medicinal properties will keep it safe. I was holding off on starting a new batch. I'm so happy to see that I can add a tsp of vinegar to the mix. My next urgent purchase will be a ph meter adequate for honey fermentation mixtures.
Thanks for letting us learn from your Videos 📸 Love the way you explain things ❣️
GOD Bless you and your Family ❣️🙏❣️
Doing apple cider vinegar now and looking forward to starting this soon.
Thank you for this video. I am trying to learn all of the lost things that kept us alive that are not talk to us anymore. I worry about the future and 10 learn so that I can provide for my family. Thanks again for the video. Blessings to everyone.
You explain ❤ Excellent thanks for sharing
So much great information! Thank you for this video as it will help in my garden exploits!
Thanks for sharing! Just subbed!
great video thank you, do you have any good ideas on what to use the garlic and honey for either together or separately?
Thanks so much for this explanation! Is it ok to use ACV?
Can we use apple cider vinegar instead of other 2 option
Awesome video ❤
Great information; thanks for sharing! I have a batch fermenting & will add kombucha to my next batch! 🤗💕🇨🇦
Thank you, I feel safe fermenting with your guidance! Do you leave the lid cracked during the fermentation time
Thank you so muchly for your knowledgeable content! Loving all the videos!
If you are using a non pasteurized raw honey that is not liquid, should we melt it down first? Or will that compromise the project? And if not, turning it upside down and back, will it work? I think I'm a giving this a go today!!🤩
You are a good lady
As always - perfecto! Thank you! I recommend some Twinings Lady Grey tea 😇🍵
Awesome cooking recipes medam.your recipes so so good & you tube channel,I love you channel ❤❤❤👍👍👍👌👌👌👌
Thanks for info..I made my garlic honey 2 mos ago..have not used it yet..hope it's not a bad batch..
Garlic has antimicrobial, antibiotic properties - so I would think that the probability of it causing harm is close to none.
Thank you for this video! ... Blessings
Neurotoxins will be present over there, which is dangerous.
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Great video! I can think of so many ways I could use fermented garlic. I noticed the new pH meter immediately and wondered if your old one had broken. Also… totally random… I love the shirt dress you’re wearing.
She does look pretty.
The part about the botulism science was good. Like any fermenting you’ve got a keep it below the surface to deny it oxygen. I’m sure if the garlic was sitting right on top and not submerged in the honey it might make it acidic enough to grow botulism, but you need to keep it under the honey below the surface. I never thought about adding vinegar to my good idea.
Isnt botulism anaerobic too like lactofermentation? Both need to be submerged. But in any kind of fermentation, botulism is extremely rare. Its mostly dangerous in canning and food that arent acid or salted enough and needed to be refrigerated
Botulism thrives in a no oxygen situation, this is what makes it so dangerous, the only thing to kill botulism is very high temperature. refer to USDA National Center for Home Food Preservation
Botulism is anaerobic. Oxygen prevents its growth.
A sign of botulism is at the end of the whole process. When it’s supposed to be ready, it will have a bubbly/foamy layer on top and smell off. Don’t ever eat anything out of a can/jar/vacuum sealed bag if it has this.
The recipe I had said when we flip the jar once a day for a week or so, to also open the lid to air it out. She didn't do this and now I'm wondering about adding doing this which would add oxygen. I've bought a ph meter, but do you have any thoughts on if opening the lid would create a problem?
I made some a month or so ago. It was constantly leaking out of the jar. I used a canning jar and it was not full. I guess the shoulder of the jar. Do you have any ideas how I can stop this from happening? I really enjoy how you go your video's. Thank you for research.
Wow, expensive ph meter, lol...I'll trust the process...its been used for years!
Thanks
I will have to try the ACV before hand this time. I have had to dump 3 batches, testing at 4.6 with orange blossom honey which is the lowest ph honey.
Thank you so much for your content. You are such a great teacher. So easy to listen to and learn from. Thank you sooo very much! I made pickled onions today and can’t wait to eat them! I made garlic and honey ferment about 10 days ago. I used raw peeled garlic from costco. It didn’t bubble very much. I can’t remember whether or not I put vinegar in. I was wondering if you ever used the pre-pealed garlic? The ingredients read just garlic. Do you have any insight or thoughts about using this type of garlic? I’d love to hear from anyone who has use the garlic from Costco specifically. 😁❤again thank you for your fabulous skills and sharing with us.
I'm pretty sure garlic like that is blanched to be able to get the paper off easily in an industrial manner; therefore, there is a bit of processing (de-naturing) that comes with already peeled garlic and perhaps may be the reason why you didn't observe those fermentation bubbles. So it may be that a good portion of the beneficial enzymes have been killed off by heat, which is why garlic you have to manually peel yourself is best.
Looks great
Thank you
Amazing thank u
Superb!
*THANK YOU MADAM* your video was awesome and well explained everything, but please i have fear, how do i know if my honey garlic gone bad , i'm fermenting it now 14 days 😢
Oh, i am glad you don't have a 'hi' high pitched voice, but a niche calm voice :)
Thanks for telling us the difference between the oh meters.
I would have probably ruined my older one.
Hi, love your show, and recently fermented garlic and honey. Im the only person i know who hasn’t been ill this year , thanks to that i think.
Have you ever added red onion to the mix, my daughter says she heard its a popular cure all in India. Id like to try it but id like your advice first.
Keep up the awesome work, you’re my favourite you tuber now.
Yes I have however it will release more alkaline juices into the honey so you may compensate by adding a little more vinegar or kombucha.
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Thanks for this! I am new to the whole thing so two questions: I added some vinegar but it was a bit much. Is there such a thing as adding too much vinegar? Also, can I use a jar that closes tightly or is there a chance it might explode?
¡Gracias!
Thank you, muchas gracias !
Hello madam
do you know anything about using of black walnuts .
I would be tankful.
Greetings
Does it matter what size jar i use?
I can't tell whether you are using a half pint or a pint jar. And it looks like you only have the jar half full. Is that the level I should keep mine too, due to the bubbling of the fermentation process?
Ultimately, if I do a pint jar, would i need 2 Tbsp of vinegar?
I'm guessing you recommend raw apple cider vinegar...? And I'm guessing you might recommend store bought raw acv due to the level of acid being a standard percentage....? Or is it alright to use my homemade acv?
Thanks for your help. 😊
I wish saw this video last week as It's been 7 days since I made made the garlic honey. I would have added the added the vinegar from the get go. Great informative video by the way.
Now I'm wondering of I can add vinegar at day 5
@allisona6431 I think read somewhere it has to be added once you make your batch. I don't want to but I'm gonna start all over again. I'm honestly glad to know this now. I'd rather start over than risk getting terribly sick.
Please make a full kombucha making video as well.
BEST video on fermented garlic in honey, thank you so much! 🙌
I have one question though, if I add apple cider vinegar, will this be safe to eat even after a year or two? Does adding vinegar make it last a bit less longer, or it makes no difference to that?
And also, do I need to store it in a fridge if there’s apple cider vinegar added, or I can still keep it at room temperature?
No, both will last nearly forever...it just will taste different as it ages
are there any benefits of this kombination? thx.
Thank you for your information I do garlic from my bees and my garden garlic
But I never eating before 4 months and I eat some two years after always good
Is it safe to add more garlic if the cloves are running low and you still have honey ? Do you make small batches ?
@@michellevanek306 yes i do small jars 250 and smaller. Used jar …I never had honey or garlic to the jars ……… at the beginning
I am carful to take the garlic only …it is a difference went you do it whit garlic that are not cure yet but I generally do it in winter I also do some from the garlic flowers the hard neck seed
Finally..a way to use up my Manuka honey!
Thankyou.
Sorry, I have another question of which I don't see an answer on a Google search. Can I slice or mince that garlic ahead of fermenting, or do they need to be left whole and then cut later? Thanks!
Tak!
Thank you very much !
I have seen this sort of video on other channels but your video is prompting me to give it a go. On a side note, what is the appliance over your right shoulder near the sink? It has green lights and a tube that goes to the sink....
It's an Akai water filter
Hello!
Would a pickle pipe work for fermenting this?
I so appreciate your time and this video! I do have some questions:
1. Rather than flipping, could you use a fermentation weight to keep the garlic under the honey?
2. What is a safe PH to eat this at? i was a little confused becauseI was thinking we aim below 4 for fermentation.
3. How do you store it/how long is it good for!
Thank you so much!
1. Yes
2. As stated, below 4.5
3. Room temp. Its good for as long as the ph is below 4.5. Could be years.
👍🙂
@leelaural Someone left a comment on Adrienne’s other video that adding a grape leaf, bay leaf, or tea bag ( green or black) would contribute tannins that allow ferments to stay crisp. I new to this myself, but also read whatever is presented to insure success. Good luck for next time.
How long does this store? I have used it for years but normally within a
Month the quart jar is empty.
But I wonder can this be used periodically over the course of the year?
What if I didn't submerged my cabbage enough what if I just left some part or a corner that's exposed to air can that develop into botulism?
i'm planning on adding lemon juice to increase acidy. Do you see any issues with lemon?
Can you please allow me to know what the garlic ferment tastes like including the fermented honey. Is the garlic crisp, tastes of garlic or is it something different. Thanks so much for all the education.🙏🏻
The garlic becomes very mild and delicious. Easily eaten on its own without the normal garlic sharp “bite”. The honey becomes tangier and garlic flavored. Both are delicious on their own or to elevate a dish while cooking.
Excellent education. I am very happy with the vinegar process!
Hi, I’d like to know how long last probiotics from fermented food in your digestive system after consuming it ?
Thanks!
Thank you so much!
Hello, can you ferment raw olives? Thanks.