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.
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)
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.
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.
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 ❤️🩹
My friend, Kenny, gave me a jar of home made honey pickled garlic a few months ago. I have always hated the taste of garlic UNTIL I tried this. I have run out now. I need to make my own. The garlic tastes a lot like malt vinegar pickled onions. It is delicious. I have 3-4 cloves per day. Delicious!!!!!!!!!!! You've got to try it, especially if you dislike the taste of fresh crushed garlic. My friends tell me there is NO garlic breath either. That's a win.
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.
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!❤️
@@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.
@@ralsharp6013 yeah, that is a good advice. Even the normal honey can have botulism, it isn't a problem only for others fermented foods, so better if you avoid it for infant less than 12month. Good advice 👍
Risk is EXTREMELY small as honey has a large sugar content and pretty acidic, two things the bacteria that causes botulism won't thrive in. Also, this is a fermentation as opposed to just canning, so there will be extremely hi levels of yeast that eat other bacteria for breakfast, lunch, and dinner... While you can't theoretically say it can't happen, there are no cases that anyone I know of have ever found on record resulting from honey garlic. If you want to be 100% certain then just check the ph of the honey, if it's above 4.6ph then add apple cider vinegar until it's below 4.6. The average honey is already 3.9 and good to go, but some honey is above 4.6.
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!
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
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. :)
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.
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! 💯‼️
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! :)
hELLO, WISH i COULD EMAIL YOU, WHILE THIS VIEDO IS WONDERFUL! i'M 65 AND NEW TO ALL OF THIS BUT REALLY INTERESTED... cAN YOU GO INTO HOW TO PREPAIR THE JAR AND LID, I DO NOT HAVE A DISHWASHER AND I'M NOT SURE HOW TO SET THE JAR UP ? sorry about the caps I was looking t the keyboard and didb't want to retype it all
So glad you enjoyed the video! You're welcome to reach out to us anytime at hello@farmsteady.com and we can help with any questions. :) For this recipe - you can use any clean jar with a lid. No need for the dishwasher, you can hand wash and it will be completely ready to use!
I couldn't find raw honey even in the big grocery stores in the city. It was too close to Christmas for me to check out the natural food stores, so I used 100% unpasteurized (and organic garlic).
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
The counter should be fine as long as it is out of direct sunlight. If you'd like to add apple cider vinegar, we'd recommended adding it when you’re preparing the honey garlic for consumption rather than when fermenting-as it will most likely disrupt the fermentation process. Hope that helps and thanks for watching!
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.
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 🙏🏻
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🙏🙏🙏
Absolutely! We like to drizzle the honey on pretty much anything (roasted vegetables, cheese boards, and pizza are some of our favorites). And the garlic cloves are amazing left whole stuffed into focaccia, sliced in pasta sauces, and minced into marinades and dressings.
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.
Perhaps you are aware of a nuance in fermentation known as carbonic maceration. By keeping the seal somewhat tight on the fruit or garlic to be fermented, and keeping it under the off given gas, one gets quite a different result rather than an open air and stirred fermentation. My best wines were a result of about 1/3 of the grapes being sealed half tight in plastic bags to undergo internal fermentation prior to crushing [As in Nouveau Beaujolais] Seems garlic in honey would be a prime candidate for this process.
استخدمي الترجمة 😂 انا املك جميع انواع العسل ويمكنني عمل هذا الشيء بسهولة بأنواع عسل مختلفة ولكن لم أفكر يوماً باستخدام العسل والثوم كشيء مخمر نحن في بلداننا العربية نأخذ الثوم الطازج مع ملعقة من العسل بدون تخمير ونستخدم أيضاً الثوم المتخمر في ماء وملح فقط وهو جيد جداً ونافع كثيراً شكراً لك على الفيديو بالكاد فهمته لأن الانجليزية عندي ليست جيدة فبالكاد افهم بعض الجمل Thank you sister
Do yourself and local beekeepers a favor and buy their honey. It’s not adulterated with rice sugar and it is much better for your health. Paying a couple of dollars more than you will pay for fake honey at your local grocery store is well worth the cost for both you and the bees!
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
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.
Totally normal for it to darken! Some reactions during fermentation can also turn the garlic a greenish color but it is not harmful and the honey garlic can still be used. You'll just want to make sure you're using fresh garlic and raw unpasteurized honey and every day or two open your jar to let any built up CO2 escape.
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.
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 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?
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!
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.
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.
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!
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?
@@FarmSteady absolutely true! I just made my second batch a few days ago but I'm about to finish my first batch and I'm going to sincerely miss being able to eat one or two garlic cloves per day with a teaspoon of the honey. Next time I will have to get on it faster, maybe make one jar per week so that I've always got some to eat while the others are fermenting. I used the pint size jars because I'm limited on space.
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 chop the garlic if you would prefer to do so.
I noticed in my batches, as they age, the garlic is looking darkened. It doesn't really surprise me as it's getting older and it's getting fermented. However, is that actually a concern? I flip it everyday. And in none of the jars has the garlic sunk. If I recall correctly the oldest current one is about 6 weeks. The first jar, the garlic didn't sink either. Everything looks and smells fine, and the garlic taste like garlic... Just not as strong as fresh garlic.
The garlic will definitely darken - it is not a concern at all! And yes, often times the garlic does not sink far below the honey. As long as it is coated in the honey, it will be safe! The garlic will definitely lose its bitterness and become a bit more sweet after fermenting for over a month.
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?
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! 😀
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 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.
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! :)
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!
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
A lot of garlic comes from China, and it's usually loaded with pesticides. I would put it and water in a closed bottle and shake, for 5 times over a period of time and hope that some pesticide residues are eliminated.
Oh dear. We totally hear you and have absolutely been there. A good workaround for a sticky ant situation is putting your jar in a large one gallon ziploc bag. 🐜❤️🍯
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
Great question. You won’t want to ferment it using this method. But you can totally chop it up and mix with honey for delightful marinades and dressing, but will want to use within a day or two.
@@FarmSteady oh yeah but can i just put the honey in the fermented one and enjoy it with the same taste ? I mean I start fermented mine and then found this video 😢 so I want to know if it is a good idea do pour out the vinegar and put honey to make it sweeter?
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. 🍯
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!
What if your jar has a leak? 🙄😭😭 I checked mine yesterday after tucking it on the shelf for like a month and I noticed to the lid wasn't fully sealed from a previous burp😩
We totally hear you. You may want to skip this recipe, but we'll be soon be publishing a fermented garlic recipe that requires only salt. So no sugars/honey required.
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.
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!
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
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.
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.
💪💪👏
ruclips.net/video/lbb4xwYj19g/видео.html
1 Corinthians 15:1-4
Does it take shorther timr for the fermentation by mince them?
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?
What a great channel!! I'm glad I found you today!
We're glad you're here! Thanks so much for watching!
Garlic honey butter... your welcome
Yes, please!!
I made black garlic and did this. They almost taste like dates. I made garlic a fruit.
Ooooh that sounds delightful 😍
My friend, Kenny, gave me a jar of home made honey pickled garlic a few months ago. I have always hated the taste of garlic UNTIL I tried this. I have run out now. I need to make my own. The garlic tastes a lot like malt vinegar pickled onions. It is delicious. I have 3-4 cloves per day. Delicious!!!!!!!!!!! You've got to try it, especially if you dislike the taste of fresh crushed garlic. My friends tell me there is NO garlic breath either. That's a win.
We love it. Definitely keep us posted when you make your own!
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?
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!❤️
Their both antimicrobial, anti-inflammatory, antioxidants and more can it get more healthy?
Yes
Dandelion and milk thistle?
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.
Isn't there a risk of botulism with this one?
Good question..
No, not if the person is over 12 months old..
Never give raw honey to infant and toddlers.
@@ralsharp6013 yeah, that is a good advice. Even the normal honey can have botulism, it isn't a problem only for others fermented foods, so better if you avoid it for infant less than 12month. Good advice 👍
@1400deadwood botulism is caused by a toxin. Vinegar doesn't neutralize it
Risk is EXTREMELY small as honey has a large sugar content and pretty acidic, two things the bacteria that causes botulism won't thrive in. Also, this is a fermentation as opposed to just canning, so there will be extremely hi levels of yeast that eat other bacteria for breakfast, lunch, and dinner... While you can't theoretically say it can't happen, there are no cases that anyone I know of have ever found on record resulting from honey garlic. If you want to be 100% certain then just check the ph of the honey, if it's above 4.6ph then add apple cider vinegar until it's below 4.6. The average honey is already 3.9 and good to go, but some honey is above 4.6.
@@travsb1984 Thanks for that detailed info! Much appreciated!
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?
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!
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
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!
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.
We add a crushed cinnamon stick to ours.
We’ll try it!
I add vanilla and ginger with a spicy pepper 😍
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!
Super thank you for sharing dear 👌❤👍
Glad you like 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
Greetings from kyrgyzstan
I just finished doing this
But I have to wait a month
:-(
Patience is the hardest part! Thanks for watching :)
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 😢
Nice one, thank you
Thanks for watching! This recipe is one of our favorites!
hELLO, WISH i COULD EMAIL YOU, WHILE THIS VIEDO IS WONDERFUL! i'M 65 AND NEW TO ALL OF THIS BUT REALLY INTERESTED... cAN YOU GO INTO HOW TO PREPAIR THE JAR AND LID, I DO NOT HAVE A DISHWASHER AND I'M NOT SURE HOW TO SET THE JAR UP ? sorry about the caps I was looking t the keyboard and didb't want to retype it all
So glad you enjoyed the video! You're welcome to reach out to us anytime at hello@farmsteady.com and we can help with any questions. :) For this recipe - you can use any clean jar with a lid. No need for the dishwasher, you can hand wash and it will be completely ready to use!
Excellent information. I already followed your instructions. Thank you so much.
Thank you so much!! Enjoy! 💕💕
Does it have to be made with raw honey
Yes! We use raw unpasteurized honey.
I couldn't find raw honey even in the big grocery stores in the city. It was too close to Christmas for me to check out the natural food stores, so I used 100% unpasteurized (and organic garlic).
Yes
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 😊 🇵🇷🙏🏻
I use this honey on my ribs
Yummm, amazing idea!
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
Does it need to be stored in a dark place or is the counter okay? Can you add apple cider vinegar?
The counter should be fine as long as it is out of direct sunlight. If you'd like to add apple cider vinegar, we'd recommended adding it when you’re preparing the honey garlic for consumption rather than when fermenting-as it will most likely disrupt the fermentation process. Hope that helps and thanks for watching!
Thanks Erica
Glad you enjoyed the video! 💕
oh no I just put all my garlic and honey in, just realized I didn't crush them?! will it still work?
Absolutely. Lightly crushing them helps the garlic flavor infuse a bit faster, but you will definitely still get the same results!
really great, girl.
Thanks for watching!
Seems simple enough; thank you for sharing.
Be well and be safe
Peace
It is! And totally one of our favorites.
Thankyou !
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.
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
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
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!
Can we eat those honey with the garlic?
Absolutely! We like to drizzle the honey on pretty much anything (roasted vegetables, cheese boards, and pizza are some of our favorites). And the garlic cloves are amazing left whole stuffed into focaccia, sliced in pasta sauces, and minced into marinades and dressings.
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!
Perhaps you are aware of a nuance in fermentation known as carbonic maceration. By keeping the seal somewhat tight on the fruit or garlic to be fermented, and keeping it under the off given gas, one gets quite a different result rather than an open air and stirred fermentation. My best wines were a result of about 1/3 of the grapes being sealed half tight in plastic bags to undergo internal fermentation prior to crushing [As in Nouveau Beaujolais] Seems garlic in honey would be a prime candidate for this process.
Super interesting! Thanks for sharing and for watching :)
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!
استخدمي الترجمة 😂
انا املك جميع انواع العسل ويمكنني عمل هذا الشيء بسهولة بأنواع عسل مختلفة
ولكن لم أفكر يوماً باستخدام العسل والثوم كشيء مخمر
نحن في بلداننا العربية نأخذ الثوم الطازج مع ملعقة من العسل بدون تخمير
ونستخدم أيضاً الثوم المتخمر في ماء وملح فقط
وهو جيد جداً ونافع كثيراً
شكراً لك على الفيديو بالكاد فهمته لأن الانجليزية عندي ليست جيدة فبالكاد افهم بعض الجمل
Thank you sister
You're so welcome! It's a delicious recipe!
This is indian ayurvedic formula
We love food as medicine!
Do yourself and local beekeepers a favor and buy their honey. It’s not adulterated with rice sugar and it is much better for your health. Paying a couple of dollars more than you will pay for fake honey at your local grocery store is well worth the cost for both you and the bees!
This recipe is definitely worth using buying good, locally sourced honey.
Can i combine chili flakes and garlic in the honey? Or should i let the garlic ferment first then add the chilies?
I was wondering something similar, whether I could add red pepper flakes or cayenne powder or even Peppers to the mixture to give it a little kick.
We'd recommend mixing them in when serving and not fermenting them.
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.
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.
Does it have to be in a glass jar?
We like glass for fermentation projects because it is less prone to contamination and easy to clean!
Simple and short. Thank you!
You're welcome!
☆ IS THE GARLIC SUPPOSED TO TURN DARK BECAUSE MINE IS AND MY WIFE TELLS ME IT LOOKS LIKE MOLD???
Totally normal for it to darken! Some reactions during fermentation can also turn the garlic a greenish color but it is not harmful and the honey garlic can still be used. You'll just want to make sure you're using fresh garlic and raw unpasteurized honey and every day or two open your jar to let any built up CO2 escape.
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!
What are the health benefits for this recipe?
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.
Nice.
Thanks!
once it gets low can you just refill with honey and reuse the garlic from the original jar...
Definitely!
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! :)
Is this recipe probiotic rich?
It is!
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!
Thanks honey
🧄 🍯
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?
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.
No time for tyme 😂
Pietermartizburg KZN South Africa 🌍
Haha, exactly! Thanks for watching.
What typ of honey?
We use raw unpasteurized honey!
Can a diabetic person do this remedy without elevating their blood glucose? 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!
@@FarmSteady Thank you⚘
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
How long is it before we can start eating the garlic
We like to let ours sit for at least a month, but this is one of those ferments that just gets better and better with age!
@@FarmSteady absolutely true! I just made my second batch a few days ago but I'm about to finish my first batch and I'm going to sincerely miss being able to eat one or two garlic cloves per day with a teaspoon of the honey. Next time I will have to get on it faster, maybe make one jar per week so that I've always got some to eat while the others are fermenting. I used the pint size jars because I'm limited on space.
New to it - BUT - The ONLY other recipe I've seen said RAW honey or it'd NOT ferment.
Comment?
Would it not be better to chop the garlic
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 chop the garlic if you would prefer to do so.
I noticed in my batches, as they age, the garlic is looking darkened. It doesn't really surprise me as it's getting older and it's getting fermented. However, is that actually a concern? I flip it everyday.
And in none of the jars has the garlic sunk. If I recall correctly the oldest current one is about 6 weeks. The first jar, the garlic didn't sink either.
Everything looks and smells fine, and the garlic taste like garlic... Just not as strong as fresh garlic.
The garlic will definitely darken - it is not a concern at all! And yes, often times the garlic does not sink far below the honey. As long as it is coated in the honey, it will be safe! The garlic will definitely lose its bitterness and become a bit more sweet after fermenting for over a month.
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! 😀
May I know if this should always be eaten on empty stomach?
Nope - you can eat it with or without other foods. We love using it in other dishes like in marinades, dressings, drizzled on pizza, etc!
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
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!!☺️
Wonderful recipe thank you 🙏 👍😋😋👌 also you can put the garlic in that Glass jar 🫙 shake it hard they will be peeled
Great tip!
Has anyone added grated ginger? I have been thinking about ginger a lot lately, and think it would be a good add to this mixture. What do you say?
Cant wait to try this!
It's so good! And we should probably get on making a new batch ourselves!
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!
Thank you! I'll definitely be making this 😋 quick & easy!
Let us know how you like 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.
A lot of garlic comes from China, and it's usually loaded with pesticides. I would put it and water in a closed bottle and shake, for 5 times over a period of time and hope that some pesticide residues are eliminated.
Thanks for the tip!
Can i use unpasteurized honey 😮
does light exposure matter? Beneficial in a kitchen window? Beneficial in a dark cupboard?
Great question! It should be left in a cool, dark cupboard!
One of my favorites
Thanks so much!!
Good cold and flu tincture
keep this fermented garlic in room temperature is quite annoying when ants keep coming and have their gigs on the jars lol
Oh dear. We totally hear you and have absolutely been there. A good workaround for a sticky ant situation is putting your jar in a large one gallon ziploc bag. 🐜❤️🍯
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.
What is I already have picked garlic? Can I just put some honey to make it sweeter without any problems?
Great question. You won’t want to ferment it using this method. But you can totally chop it up and mix with honey for delightful marinades and dressing, but will want to use within a day or two.
@@FarmSteady oh yeah but can i just put the honey in the fermented one and enjoy it with the same taste ? I mean I start fermented mine and then found this video 😢 so I want to know if it is a good idea do pour out the vinegar and put honey to make it sweeter?
@@AANKBautista well, you need to ask food and honey police first...
Hand in a written document and wait 4 weeks for an answer 😉
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. 🍯
I am a diabetic I am not able to have honey so what else can I use ?
You can ferment garlic in a simple brine (water + salt) instead of honey to still get the good bacteria that comes from fermenting :)
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!
What if your jar has a leak? 🙄😭😭 I checked mine yesterday after tucking it on the shelf for like a month and I noticed to the lid wasn't fully sealed from a previous burp😩
Great question! You should be totally fine. That's nothing to worry about!
Awesome!! I’m a garlic 🧄 holic !! 😍🐶👍🏽👍🏽🤍🤍🤍
Lol me to..I’d rather run out of toilet paper than garlic 🧄😂
Love it!! 😂
Being diabetic I can’t use honey. Can any other substitute of honey like lemon etc.
We totally hear you. You may want to skip this recipe, but we'll be soon be publishing a fermented garlic recipe that requires only salt. So no sugars/honey required.
I have fermented honey and garlic on different dated. After they all pass 30 days can i mix them together in one jar?
Great tip 👍 but pls recommend using food grade gloves while peeling garlic
Thanks for the tip!
Thank you for making it short and easy and what you use it on as well
You are so welcome!
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.