Honey Garlic Ferment for Coughs and Colds

This time of year, I love to have a few natural remedies on hand to help keep the illnesses at bay. This fermented honey garlic is super easy to make and can be used as both an immune tonic/remedy or in cooking.

Both honey and garlic have been used for years in traditional remedies for their anti-bacterial, anti viral and immune boosting properties.

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Honey Garlic Ferment for Coughs and Colds

Gluten free, dairy free, nut free, egg free

Makes 1 jar

Ingredients:

• Garlic cloves - enough to fill your jar of choice

• Honey - enough to cover garlic cloves in jar

  Instructions:

• First peel and lightly bruise your garlic (this helps release the juices into the honey to encourage fermentation).

• Add your peeled garlic cloves to a jar and fill it to around 3/4 full.

• Pour the honey on top to completely cover the garlic.

• Place a lid on and leave to ferment at room temperature out of direct sunlight.

• It’s a good idea to put a plate or a small dish under the jar as the honey may spill a little as it ferments.

• Turn your jar over once a day to make sure the garlic remains covered in honey.

• The honey will become liquidy and bubbles will start to form after a day or two.

• Gently release the gases each day until the bubbles slow down.

• You can consume the honey or garlic at any stage of the ferment but the flavour is best after 3-4 weeks.

• After this time, store the honey in the pantry where it will keep all winter long.

• If you feel a cold coming on take a spoonful of honey or a garlic clove and repeat regularly until you feel better.

• You can also use this in cooking any way you please - in marinades, dressings etc.

  Notes:

• This is not suitable for kids under 1 due to the raw honey.