How to Make Fermented Honey Garlic
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- Опубліковано 14 чер 2024
- Fermented Honey Garlic is deceptively simple to make (just garlic cloves, honey and time) but the resulting honey and garlic cloves are so incredibly changed (and totally delicious). When you ferment honey with garlic, the honey takes on intensely savory garlic flavors and becomes super runny and perfect for drizzling on pretty much anything.
But this recipe isn’t just about making flavorfully infused honey. The garlic cloves actually change drastically during fermentation-losing their harsh bite while tasting mellower and sweeter. We use these cloves whole studded into focaccia, sliced in pasta sauces and minced into marinades and dressings. In this video, Erica from FarmSteady will show you through how to ferment honey garlic at home.
IN THIS VIDEO:
• Fermented Honey Garlic Recipe: farmsteady.com/field-guide/re...
• FarmSteady Fermentation Kits: farmsteady.com/shop/?category...
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Learn how to ferment pickles, kraut, kimchi and more at farmsteady.com - Навчання та стиль
I like short videos like this , straight to the point without wasting time. I usually check the time before i start watching a video if it is too long , i move on untill i come to a shorter video with the same theme.
So glad you enjoyed it! Thanks for watching :)
Me too!
@@FarmSteadymo
Could've been way shorter. How long does it take to say, "Put peeled cloves of Garlic in Honey and let rest for a few weeks?"
🎉 from Samoa. Great
My father told us about this years ago the difference is we mince the garlic, very useful but since we are still minors we really don't like the taste. It helps us with asthma,cough,sore throat,fever, near lost of consciousness and many more, it also help my mother recover from her third and last brain tumor surgery.
💪💪👏
ua-cam.com/video/lbb4xwYj19g/v-deo.html
1 Corinthians 15:1-4
Does it take shorther timr for the fermentation by mince them?
Was waiting for her to add the thyme then at the end it hit me. Oh...."time." Right.
😂😂
I’m so glad you said that…
Same 😂
😂😂😂
me too! but adding thyme would make it an awesomely powerful cough syrup!
Thanks!! You're the first one to actually get to the point! I brushed over several other videos that droned on and on and on. I already know the benefits, but I needed the directions. Thank you so much! 💯‼️
Glad you found it useful-thanks for watching!
Little pro tip to speed up peeling the garlic, throw all the cloves in a small tupperware and shake hard for 60 seconds. This will bruise the garlic and it'll start releasing it's garlicy juicy goodness and the skin will fall off, you can then simply pick out the cloves and put them straight in the jar (I leave the little knobbly ends on, yolo)
Ooooh we will try this! Thank you! 🙌
the garlic needs to be washed?
@@zacchannelofficial7178 Nope
Works better if you crush whole heads first and you put a little sprinkle of water inside.
@@harryshagnasty4352 thx I never do this I always ask my dad. it's too much pressure on my heart with the shaking.
I appreciate your complete clarity with your comments in addition to a great recipe! Keep up the great work!!!
💕💕💕💕
@@FarmSteady Hi
Please can you tell me if how to fermentation garlic in to black garlic
Simple and short. Thank you!
You're welcome!
Excellent information. I already followed your instructions. Thank you so much.
Thank you so much!! Enjoy! 💕💕
Thank you for making it short and easy and what you use it on as well
You are so welcome!
Thank you! I'll definitely be making this 😋 quick & easy!
Let us know how you like it :)
What a great channel!! I'm glad I found you today!
We're glad you're here! Thanks so much for watching!
First time Ive seen one of your videos and I like very much. Thanks for the really good directions on how to make fermented garlic - I am sure to try this one at home some time soon. :)
Something not mentioned in this video is to use raw honey. Not as easy to obtain but still obtainable
You are so welcome!
WoW, this is very interesting. Thanks for sharing
It's one of our favorites!
I’m just getting into fermenting food. I like honey and garlic. I’ll try this recipe very soon.
So exciting! Let us know what you think if you do. Happy fermenting!
Cant wait to try this!
It's so good! And we should probably get on making a new batch ourselves!
Thank you so much for sharing very imformative
You are so welcome!
Hey there miss, this is my first time coming across your channel. I love the few vids I've seen and am really surprised you don't have more views. Best of luck and keep doing you
Thank you so much!
Seems simple enough; thank you for sharing.
Be well and be safe
Peace
It is! And totally one of our favorites.
Nice one, thank you
Thanks for watching! This recipe is one of our favorites!
Thankyou !
Thank you.
Thanks Erica
Glad you enjoyed the video! 💕
One of my favorites
Thanks so much!!
Good cold and flu tincture
Thanks for sharing
Let us know if you try this recipe! 🥰
Got to try this. Thanks for sharing.
Of course, thanks for watching!
@@FarmSteady you make it so easy and simple and I like that. Thanks again.
Thank you
Thanks for watching! Please let me know if there are any videos you want to see next!
Super thank you for sharing dear 👌❤👍
Glad you like it!
Thank you for this recipy, l'm going to try and do it today, have the ingredients and jars, wish me luck, cheers Michael, from Dudley, West Midlands, England
That's fantastic! Let us know how it goes.
Never heard of this. I have garlic and honey at home. Hummm..I have a mason jar too. Looks like I am going to try this today. Thanks for posting the video.
It's so good! We can't recommend it enough!
If you have a cinnamon stick crush that and add too.
Good for health, my sister when she was young had pneumonia her doctor told my father to do this and gave to her twice a day till my sister get better ❤️🩹
LOL I know, right?! I was thinking the same thing after I watched this! Now I've got two jars on the go 😃
@@zaneromitassietrippers427 Interesting! Garlic is amazing stuff, as is honey! May I ask how much she took in a dose?
It was such a pleasure to watch you 😊🌈
Thanks so much!
@@FarmSteady you're more than welcome! 🍀🌈
Thank you so much.....
You are so welcome!
Thank you for making it simple and easy !
Thank you!
Delightfully yummy
One of our favorites!
This is beautiful
It sure is tasty too!
You're right! Not only are they two amazing things from nature, but after watching this I went to the kitchen and did up a couple jars.. the jars themselves loaded with the garlic and honey **look** beautiful!❤️
Thanks🌹🌹
You are so welcome!
I make this all the time! I use it as a cough medicine, 1 plastic tea spoon every 4-8 hrs as needed.
I use it to cook putting the garlic cloves in a roast and using the honey as a glaze at the end. Or instead of eggs for breading chicken when someone in the family is ill, works great to entice them to eat.
I found your page looking for a youtube video to send my Son who lives out of state who asked for my recipe and is a visual learner thank you!
Please, tell me one major work of farmented Galic and Honey in a man system?
@@isaacomale2455 works great as a cough remedy and it boosts the immune system
Pppppppppp0ppppp00ppppppll
We love that! Thank you for sharing and we're glad you enjoy :)
NimbySep viewer--How much thyme did you use?
This is so yummy. I like it with the darker type honey she uses here. I tried it with a lighter clover honey last batch and it wasn't as good.
Glad you love it! Thanks so much for watching.
Great 👍🏽 😊
Thank you soo much!!❤🙏💜😇
Thanks so much for watching! New videos coming in May!
really great, girl.
Thanks for watching!
Thank you very much for sharing your recipe.🙏🙏🙏
I really enjoyed watching it. You are very clear and it's easy to follow your instructions 👍
I just subscribed to your channel. Could you please tell me if the honey can be reused ?
Thank you in advance for your help🙏🙏🙏
Thank you so much! Yes, the honey can definitely be reused. Let us know if you try it out!
Thanks youuuuu
Glad you enjoyed it!
I have fermented honey and garlic on different dated. After they all pass 30 days can i mix them together in one jar?
I made a small batch day before yesterday.
Quite potent as is.
It mellows with time. I'm just finishing up one that I made two or three months ago and it is so delicious.
The longer it sits the better. I just finished off the batch a made last fall when I felt a cold coming on. I use it medicinally.
@@Sunmoonstars976 do take both the honey and the garlic medicinally? If I may ask, how much and how often a day? Thanks!
@@lindasue8719 yes. I just stick a spoon in and take a clove (or 2 if they're small) with whatever honey is on the spoon. This time of year I try to eat a clove a day. Sometimes twice day.
@@Sunmoonstars976 is how much of the garlic taste on a scale of 1-10 do you taste of the garlic bc garlic too much potency makes me dizzy and my heart beat fast. I put some minced fresh in my tall Yeti 3 bulbs before.
Nice.
Thanks!
best video
Thank you!
I'll try this for my congestion.
Awesome. Let us know how it goes.
1. You want to make sure that the garlic is always below the honey as it is easy for bad bacteria to ruin it. A fermentation weight is a great option.
2. Place the jar in a dark place or cover with a tea towel. Fermentation loves the dark.
Great tips! Thanks for sharing.
Can we make the garlic into pieces and ferment or does this have to be whole garlic?
@@chanakyabharat756 You can do either, I cut mine into pieces as that means it will ferment faster and be ready to eat sooner.
@@Xes_Lana one more Q please can we give to 4 yr old.
So you don’t ever put it in the refrigerator?
مشاء الله على خلقة رب العالمين
🍯❤️🧄
Nice 👍
One of our favorite recipes! ❤️
can i try pasteurized honey? im in the city.
Thank you so much 😊 easy to make.
How long can we keep it ? I know honey does not get spoiled! But the garlic 🧄? Gracias
Hi there - great question! As it's a honey base, there is no need to refrigerate ever. It will last for up to 12 months in a cool, dark cupboard!
@@FarmSteady thank you so much 😊 🇵🇷🙏🏻
nice explain honeY...
Thanks!
Could you do this with manuka honey?
I’d love to try this! Any tips on avoiding botulism?
You can measure the Ph value. Botulism doesn't grow / form toxins in acidic foods (Ph value less than 4.6). Honey is on average around 3.9 although it can be higher for some honeys. Some people add a teaspoon of apple cider vinegar to increase acidity.
@@weirjwerijrweurhuewhr588 Thanks
@@weirjwerijrweurhuewhr588 great answer. I like the idea of using some ACV. I used to make a fermented tonic with garlic, horseradish root, onion, ginger root and parsley, and ACV. I love the idea of using both.
@@Marychange fire cider. Love it
Thank i love you
Thank you!
Should you continue to turn the jar occasionally after the initial month of fermenting? Thx
Great question. By that point the garlic has usually sunk and we're using it often enough that we don't worry about turning it.
Do you keep it at room temperature for a month and do you rotate the jar every day for a month?
Also do you put it in the refrigerator after the month and how long can you keep it refrigerated? Thanks so much
Correct! We keep at room temp and rotate the jar daily for a month. By that point the garlic has usually sunk and we're using it often enough that we don't worry about turning it. As it's a honey base, there is no need to refrigerate ever. It will last for up to 12 months in a cool, dark cupboard! :)
@@FarmSteady thanks so much for your reply
Been using this for years
It's so good. And our jar is low so time to make another batch!
i have the ball air lock covers with the spring pressure plates to keep the items in the liquid ok to use those?
We actually don't use an airlock with this recipe! We just open the top every day or two to let out any CO2 that's built up. However, if you want to use one, that should work just fine!
I keep jars of this in the table And it is better than it sounds
Even if you slice the cloves in half the Allicin in garlic will mix more with the honey and oh boy the taste...so much richer and nice
We usually like to leave our garlic whole as it gives us more flexibility with how to use it after it ferments! But you can absolutely crush or chop the garlic if you would prefer to do so. Extremely delicious either way. 🍯
Most of the recipes I see say to use raw honey but will just some local clover honey do the trick? Also will this turn into alcohol or not since there's no yeast involved?
As long as it's 100% honey (no fillers or other sugars) it will work for this. When you're fermenting honey into alcohol you need to add a lot of liquid (typically water to make mead) - which creates an environment friendly for yeast. With this the moisture level it's really low so it's not really an issue.
Hello just ran into your page awesome can you explain if possible benefits of this and how many times a day should be taken? Thanks
Yes of course!
Both honey and garlic have well-known health benefits. Unpasteurized raw honey is packed with antioxidants that protect and strengthen the immune system and has antibacterial and antiseptic properties. In ancient times it was used as a traditional medicine to help heal wounds and as a remedy for sore throats and coughing.
Garlic contains high levels of sulfur, amino acids, flavonoids and allicin. Allicin is the compound that gives garlic its antibacterial and antiviral properties, making it quite a potent immune booster and cold and flu fighter. Some folks swear by eating a clove of fermented honey garlic when the onset of a cold is detected. While it can’t protect you from germs or viruses, it can help alleviate those dreaded cold and flu symptoms and soothe a cough and scratchy throat.
@@FarmSteady there are some interesting studies showing that even the chemicals in the smell of garlic can kill germs.. .and there's some surmising that garlic breath might help kill germs/ keep germs away from oneself. It's such amazing stuff.
How long will it last and how long before you can use it
You can use this ferment at any time, but we like waiting a month so that the garlic has fully mellowed. It will last for up to 12 months in a cool, dark cupboard! :)
I'm doing this now and trying to avoid botulism!! What ph tester should I use? I have the strips but wouln't the color and consistency of the honey throw off the color strip?
Dilute some the honey in a small amount of water. Just enough to make it a thin watery solution.
Should you crush the garlic cloves and expose to air for 10 mins to release allicin prior to ferment?
Yes, we lightly crush our garlic cloves before pouring the honey over!
How long should it get fermented before using? other wise thanks so much for your endless efforts because with all these in place I hardly visit clinics and pharmacies one of these days unlike before drugs used to be my only hope of seeing happiness
She said a month but according to another video, he said 10 days so that is what I have been doing.
We typically wait a month so that the garlic has fully mellowed!
It definitely is a bit confusing one reply here says 10 days, the video says they fermented for a month.. I'm not sure if it continues to ferment longer. One video I saw said to ferment it for 3 months.
If the garlic is crushed a little bit to hard and cracks open a bit, are you still able to use them in the recipe? Or should I leave those pieces out and only use the bruised pieces?
Those are still totally fine to use!
Some people even cut it into pieces so the honey coats more surfaces.
yes it makes it better because it starts releasing the alison
Wonderful recipe thank you 🙏 👍😋😋👌 also you can put the garlic in that Glass jar 🫙 shake it hard they will be peeled
Great tip!
Thanks honey
🧄 🍯
How long will this stay good once fermented?? Thanks for the videos!!
It can be left up to twelve months in a cool, dark cupboard!
@@FarmSteady how long does it take to ferment?
@@sweetgal7644 30 days
What meals would you put it on?
We like to use the honey as a marinade for meat and poultry dishes, or as a drizzle over vegetable bakes (think roasted pumpkin and butternut squash). When mixed with a bit of olive oil, it makes a perfect salad dressing. You can also drizzle it over herby breads or crispy bacon, and it is absolutely amazing on pizza. Then we use the garlic cloves whole studded into focaccia, sliced in pasta sauces, and minced into marinades and dressings! Just to name a few uses :) there are endless!
I have tried this and left it go a whole year. Hoping to taste soon, so I was just wondering, if you consume the cloves and there is honey left over, can you add fresh cloves again and start over or is it best to start with new honey each time? ty4s! :)
Wow, please let us know how it is after a year - we always use ours so quickly after a month of fermenting! There's no true limit to how many times you can reuse the honey, but you'll need to keep in mind that opening and introducing new garlic and potential impurities to your ferment for a longer time raises the opportunities for mold or gross things to develop. So if you're going to reuse your honey for a new batch of garlic, you'll want to use a new/clean jar and lid. Plus, you'll just want to keep an eye on it.
@@FarmSteady But, isn’t honey an anti bacterial!
Hi Erica, how often should I open the jar up to release the CO2 ? Just for a few days? Also, how long can this be stored? Thank you!!!!
Once a day
There's no exact rule to how often you need to open the jar. For the first week, we may open it slightly every day or two. But after that, once a week is fine. The ferment will calm down over time. If you notice a little honey dripping down the lid, that would indicate you'll want to open the lid a little more frequently than you have been. But if you're concerned about going on a trip and leaving it home alone for a week, you'd don't need to worry. The jar will be fine on its own. It's pretty forgiving! And it will last up to 12 months in a cool, dark cupboard! :)
@@FarmSteady Thank you so much!!☺️
@@HaloHighlightz Thank you!!☺️
What if my Honey pushed through cap & went all over. I think I filled it to full. Can I add more honey after a few days of deliberating about it? Will it still be ok? I do rotate it & burp it a couple times a day. I think I put to much garlic in jar too.
The contents inside should still be ok but we'd definitely recommend keeping an eye on things. You should be ok to add more honey as well, but make sure there is room at the top to rotate the jar and make sure things don't overflow!
Hello,
Can one take it if he is diabetic? Thank you.
Great question! Although Fermented Honey Garlic has tons of health benefits, we would recommend talking to your health professional to make sure this recipe is a good fit for you!
Can i use unpasteurized honey 😮
I put some together recently by mashing down the cloves entirely with a mortar and pestle, included the peels, and needed to add a good amount of apple cider vinegar to reconstitute the honey(it was hard and solid). Was this a good or bad idea?
We haven't tried it this way but we'd love to know how it turns out!
Nice idea. Wanna try this out. let us know how it went! I was thinking of cutting the garlic into pieces and mix it with black cumin before putting into the jar. Now I saw your apple cider vinegar along with honey idea that hit me well! Let me know how it will be if I do that all combined!
Hello. Can I re-use the same honey and make another batch? If I use up the garlic but there’s a lot of honey left, can I just add new garlic in the honey or do I have to replace the honey with fresh ones?
I’d imagine there would be no problem using the same honey..?
Yes please re-use the same honey! Your honey has already developed all of those yummy fermented flavors that you won't want to waste. So feel free to add new garlic anytime you're running low!
Great question and great idea!
You might also want to experiment with using the flavored honey in things... not sure what, maybe mix it with oil and vinegar as a dressing? Set it aside as a cough syrup.. I would be tempted to even try it on bread! I just started my batch, so when it's ready I'm definitely going to try it on bread! 😀
Hi Erica does the honey have to be organic
Not organic - but it should be a raw (unpasteurized honey). Honey from a farmer's market or natural grocer should always be sure bets. Conventional honey you'll want to check the label.
should I lightly crush or slice the garlic to activate the allicin before I cover it in honey?
Should i put it in the fridge? How long?
Great question. As it's a honey base there is no need to refrigerate ever.
Question is it normal after few days forming little bubbles?
Absolutely! That's the fermentation happening. You'll just want to open up the jar every day or so to let any built up CO2 escape.
@@FarmSteady THankYOU so much xoxo
@@FarmSteady will I get sick because I didn’t do this and me and my child had a bit in our tea now I’m freaking out 😢
Can I use a airlock?
Great question. This is actually one of the only ferments we don't use an airlock on. Airlocks are fantastic, they let CO2 escape without letting anything else in. But when it comes to honey, we go the old fashioned route and burp our jars;. During fermentation the honey gets much thinner and the CO2 pushes it into the airlock creating a pretty sticky mess.
Ma'am, do I need to wash my garlic cloves after taking these? Is there any problem in the fermentation process if washed? And do the jars need to be sterilized? thank you.
No need to wash the garlic cloves (just peel) and a clean (non-sterilized) jar will totally work. You can find the written recipe here: farmsteady.com/blogs/field-guide/recipe-fermented-honey-garlic
How long can you keep it on the counter?
Fermented Garlic Honey will last up to 12 months in a cool, dark spot (we usually recommend in a cupboard or somewhere out of direct sunlight)! :)
Awesome!! I’m a garlic 🧄 holic !! 😍🐶👍🏽👍🏽🤍🤍🤍
Lol me to..I’d rather run out of toilet paper than garlic 🧄😂
Love it!! 😂
I like the vedios but how soon can we start using the garlic?
We like waiting a month so that the garlic has fully mellowed!
So add garlic and honey to jar and then don’t refrigerate at all? Just leave on counter for a month turning every day or so? I love pickled garlic so I’m really looking forward to trying this. Thank you 🙏🏻
Store in dark cupboard, turn jar upside down every day or two and open lid a bit too burp.
Yes and yes!
@@FarmSteady thank you so much! I’m definitely giving this a go as I love pickled garlic
Hi we just ferment outside the fridge for one month? After that still put outside of fridge?
This ferment never really needs to go in the fridge.
When can I start using it once I make it. It's been a week so far. I never made it before. I'm ready to try it.. I keep it out in my kitchen, is that ok?
We like waiting a month so that the garlic has fully mellowed. It's a ferment that only gets tastier with time. But you can absolutely try it earlier and use it sooner if you enjoy the taste of it!
Hello miss America from FarmSteady.
Do we eat the honey too or just the fermented garlic?
I've seen videos where the people use the flavored honey for all sorts of things. Either eating it for its medicinal properties, or adding it to cooking.
I think it must be really great for combating and preventing colds etc. It's a good double whammy of the benefits of both the honey and the garlic
We eat both the honey & the fermented garlic!
@@FarmSteady Thank you.
Is it ok to keep adding garlic to the honey as the other ones are eaten?
You can absolutely try adding more garlic to the honey. It'll ferment nicely. There's no true limit to how many times you can reuse the honey, but you need to keep in mind that opening and introducing new garlic and potential impurities to your ferment for a longer time raises the opportunities for mold or gross things to develop. So if you're going to reuse your honey for a new batch of garlic, you'll want to use a new/clean jar and lid. Plus, you'll just want to keep an eye on it.
Is it OK to reuse the honey for another fermenting? I am doing Keto and honey is not Keto friendly, so once fermented I would fish out the garlic eventually leaving almost all the honey in the jar. Sensible and practical replies would be greatly appreciated. Happy Christmas and New Year to all.
I was wondering the same thing.
I just noticed that the answer to your question, was addressed 3 days ago....:)
What do you have in mind? You can absolutely try adding more garlic to the honey. It'll ferment nicely. There's no true limit to how many times you can reuse the honey, but you need to keep in mind that opening and introducing new garlic and potential impurities to your ferment for a longer time raises the opportunities for mold or gross things to develop. So if you're going to reuse your honey for a new batch of garlic, you'll want to use a new/clean jar and lid. Plus, you'll just want to keep an eye on it.
@@FarmSteady Thank you very much for this. I have seen different views on this point with some saying that honey cannot be reused for fermenting another batch, as the honey is used up of its sugars and what not. I will try to reuse it though once the first batch is completed. I am also going to try preserving garlic in brine solution 5% with Himalayan salt of course. Thank you again for great videos.
Kindly tell us how long does it take to ferment?
Thanks.
She said ferment it for a month
We like waiting a month so that the garlic has fully mellowed. It's a ferment that only gets tastier with time!
@@freeyule to be fair, she said that's how long *"they** ferment it for. I, too, was curious whether that's a full length ferment.
Can we just crush the garlic so it will take shorter amount of time for the fermentation process?
For this recipe we like to leave our garlic whole as it gives us more flexibility with how to use it after it ferments! But you can absolutely crush or chop the garlic if you would prefer to do so.
Can you use the minced garlic? The GV kind sold in a plastic jar.
For this recipe you'll want use freshly peeled whole cloves
Better use glass. Plastic gives and takes smell.
Garlic honey butter... your welcome
Yes, please!!
Their both antimicrobial, anti-inflammatory, antioxidants and more can it get more healthy?
Yes
Dandelion and milk thistle?
how long is the fermentation good for?
It keeps for months - we tend to make it every 3-4 months and when the jar is getting low it's time for our next batch.