How to Make HONEY Fermented GARLIC: Immune Boosting
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- Опубликовано: 15 окт 2024
- In todays video, Holly walks you through how to make a timeless ferment. This is a level 1 ferment for sure !!! Super easy...hang out with Holly and feel CONFIDENT to make this number one IMMUNE BOOSTING ferment.
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-small & large mouth fermenting weight
large mouth: amzn.to/3nai5gp
small mouth: amzn.to/331RhIc
-pickle pipes (for wide and small mouth jars)
large mouth: amzn.to/3GdZMOy
regular mouth: amzn.to/34ALkm1
-water seal fermenting crock used in video (your uses for this are endless):
amzn.to/33hCOYm
-Raw/Unfiltered Wildflower Honey:
amzn.to/3td6hhe
-Wide Mouth Mason Jars:
amzn.to/3HQsiWW
-Regular Mouth Mason Jars:
amzn.to/3t6nBV0
PH tester (it has great review by fermenters)
amzn.to/3feMoy2
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When you were showing your oldest jar, you mentioned when it gets down this low nobody is allowed to have it??? Did you mean throw it out?
I think that might be the most popular question on this video I should pin my answer your question
I save it to see how long I can make it last and how yummy it is the longer I, I keep it
It’s hard to figure that out with just a jar because the jar is always finished off within a season, usually
So if I doing that technique finally I got to taste what it would taste like to last several years so my oldest is four years old so that’s a long as we’ve been able to make it last but I know it’s a lifetime shelf stable ferment so in theory, we could taste it decades later, and it would be From what I’ve read the equivalent of candy
Who knew too healthy things could turn into that 😂✅🙌🎉
I love that you thanked Jesus for the Bee's
Amen Donald. Thank you for noticing that. He’s the author and finisher of everything. He gives us gifts all day long!!God bless you brother
Yes!! Me too🙌🏽🙏🏽❤️ 🍯
@@midwestmeanderings2440 HalleluYah. Amen.❤️
🙌👑🙌
Same here ❤
What's more impressive about this whole thing is the fact that you are responding to every comment, you are amazing.
That has to be the most thoughtful comment I've gotten in the 5 years of making videos. Thank you for noticing and your kindness !!
I had liked most of your recipe videos in the past and all of a sudden they disappeared from my liked video list and what a blessing to have found you again.....yippee lol
😄😍💜 binge watching!!
Oh it’s great to have you back over here Tig🎉🙌
I started this channel a little over a year and a half ago but most of my video stayed on our Sister channel until we get established and then we started bringing them over here.
I’m So happy you found us. Goshen had given us a shout out video. But very few of our followers for the Holistic series came over. I think it just happens. But we’re happy to have you back.
@@midwestmeanderings2440
Happy to be back, have a blessed day & sending love from Western Canada🤗💗
Fermented garlic with honey is really great for the hairfall and to make your hair healthy. I mix a little amount of water and lemon juice before put in my scalp and hair an hour before shower.
Oh my goodness that is such an awesome tip thank you thank you for sharing that I am totally going to give that a try.😉
My dad will love! He has the honey I have garlic
Y’all are absolutely set up for some goodness then. Happy fermenting!!!!🙌🥰🥰
Great information. Thanks for sharing. Beekeepers here, plenty of raw honey. We will be turning our homegrown garlic into this amazing product. Blessings-Tom & LeeAnn
God bless the beekeepers!!!! and you are so very welcome
Thank you for dropping in Tom and LeAnne🐝🌻🐝
You’re going to love what YOUR honey does to the garlic …. Preserving it for life🥰
I’ve ordered my jars honey and garlic… thank you ma’am 😊
You are so welcome Patricia. Come back and let us know how it’s going
Great information. Thank you! It’s a little late to start, but I’m going to do it anyway 😁. I also just started following you, so am looking forward to watching more videos. God bless! Oh! And I’m so glad you mentioned why using local honey is important. That makes great sense!
Oh, thank you for your nice comments and I hope you’re enjoying our content
God bless you
And by the way, in my opinion, it’s never too late to get a jar of that going !!!
@@midwestmeanderings2440 good! Because I decided to order those pickle top things and weights, so now I’m waiting for another week! LOL 😄
@maryberkenpas1596 oh, I promise you you’re going to love those and they last forever yes. I am so using the set. I bought originally many many years ago.
I'm just starting to get my health back inline and this is going to be one of the first steps..Thanks
You are most welcome. Glad you dropped it and definitely check out our playlist and our videos we’ve got lots of good stuff to get you Totally on track, one step at a time.
Thank you
I don't peel my garlic. I just did my buckwheat honey and garlic. its amazing. I strained the mixture and separated the garlic from the peel after a month of fermentation. keep my garlic in the fridge to cook with and the honey went on the shelf. soooo good.
That is super cool. I’ve never heard of anybody doing it with buckwheat?
So love this
🥰😉ty much!!
I'm so glad I found you. I'm growing garlic this winter and I new garlic and honey were good. But I didn't know how to do it . Thank you for showing me how to ferment garlic. I've never fermented anything either so I hit the jackpot. Thank you so much for this video.
Hi Donna, so nice to meet you. Well welcome to my channel. I love to teach but I have already learned and I love to pass along the goodness that the good Lord has blessed me with. Make sure you check out our playlist there’s quite a few other things here that we do with fermenting. And we have several things slated for the next several months that will be probably interesting to you. Congratulations and advance on your wonderful garlic harvest for next year. Won’t that be fabulous to ferment your own homegrown garlic.
Even that jar is pretty....great video.
Oh thank you that’s the sweetest comment ever!🥰
Could I put ginger in a jar with the garlic? Or will the ginger go bad?
Oh my goodness when you start doing Ginger, you’re going to be one happy person
But once you put ginger in, it is different, and it Hass to be refrigerated afterwards
The honey fermented garlic is pretty much the only one I know of that is shelf stable for lifetime. Everything else has to go to the fridge.
But I have added ginger I have added turmeric
And I’ve added lemon
My favorite combo is lemon, and ginger and honey
That is nearly intoxicating :-)
Thank you so very much for the reply and information.
I need to get one of those small water lock jars... So cute! I have a large pickling crock that's a water seal and I love it!
It’s such a versatile jar. That’s awesome you’ve got a big one for pickling. I’ve seen so many different ones. They’re pretty costly but the one that I got was a really good price
You gave me a lot of good information. Thank you! I’m going to try your method.
You are most welcome🥰
Watched today to learn more about fermenting . Love garlic and honey.
Make sure you give it a try after it’s done fermenting talking a couple of cinnamon sticks down at the bottom. You have to wait till it’s done fermenting before you to put those in but it will change the flavor within the week to something magical
I've been making garlic honey ferments for years. So good for you. I also make honey fermented cranberries for the holidays. Grind them up for a great organic raw fermented cranberry sauce. Also do a blueberry honey ferment in place of pancake syrup. Once you start fermenting it's addictive! Lol
Oh my goodness Beverly I am going to screenshot this idea. Don’t be surprised if you don’t see me tinker with us and make a video of it one day in the near future. If you see that there’s a video posted with this idea on there just know it was you and comment below and say hi Holli I’m so happy you did my recipe. I will try to remember your name I am terrible with names she would think a registered nurse could remember name is better but you get spoiled in those early years working in a hospital everybody’s names on a chart and an armband LOL
@@midwestmeanderings2440 Put some cinnamon and cloves in that cranberries and drain off some of the honey to use for other things. Add some orange juice when you grind it too! 😍
I have made homemade cranberry sauce before with all those lovelies but thank you for all the tips because I don’t know that I would’ve thought of that. First time doing a recipe I usually follow whoever’s recipe it is so thank you for the modifications I will screenshot that and add that to the note I just saved because I decided that if I’m going to make this video I need to be diligent to remember who gave me the recipe and give her a shout out thanks again Beverly. By the way where are you from? I love talking to people from all over the world. I think my favorite post I ever had as far as funkiness was I talked to somebody in Greece about how to make Kiefer Greek yogurt. 😂🙌😆
And just in time for Thanksgiving😉
@@midwestmeanderings2440 I live in Indiana which is where I am from originally but I have lived in Wisconsin and Missouri. Old midwest hippie! Lol Btw cranberry or blueberry honey ferment tastes great in milk keifer yogurt. Double the probiotics! 😉
Thank you so much! I´m so happy I watched this, because I´m about to do my very first fermented honeygarlics. And you explained everything very clearly what to do and why to do it ❤ And finally I got the answers I`ve been wondering as in "When are they ready" and "Why do they have to be submerged" . Bless you and your family and greetings from Finland 🙂
Ps. And ofcourse use the local honey as it does have all that IS local 😊 So simple truth, but I never even thought about before you said it!
Oh my goodness thank you for those huge encouraging words. So happy our video was so helpful. God bless you all the way to Finland!!!
Glass tealight candle holders make good weights as well
That’s a clever thought. Thanks for sharing
This is the one! Going viral to the moon! Awesome content Holly!
Thank you kind sir you are the profit for midwestmeanderings calling for your sturdy words from the Lord🙌🙏🥰
@@midwestmeanderings2440 8 to go!
What in the world that I do to be blessed by brother like that. The kindness of the Lord. Thank you friend forever brother
Thanks for this . I will try it.
You are most welcome🥰
Wow! Totally neat. I was just now searching the web for your previous video on honey garlic and after locating your channel found this video...posted today!!! Great timing :D
I am down to the last few cloves of my 4th batch made. Need to make more.
Thank you Miss Holly for your very informative help!
Oh my goodness Amy that is so cool that is the ordering of the steps by the good Lord. God bless you and I bless your batch number five. Try it with some cinnamon sticks after about a month took those in a push them to the bottom and give it a week and oh my goodness the flavor goes over the top
Question, my honey and garlic has been fermenting for a month. It tastes great! Now do I put a regular plastic lid on it for storage? Or do I continue to keep my fermenting lid and glass weight on it?
If you want to continue to not have to think about it, I would give it another month otherwise you’ll still have to every two or three weeks. Have to burp it. But after eight weeks total, you’ll be good to go to put a regular lid on great question.
Oh my goodness..God knows what he is doing. I went to a yard sale months and months ago. The lady had jars and all kinds of "neat" stuff. Well I bought all the jars and those burp things and glass weight was among the "neat" things..I knew it was for fermenting but I have never done it. Thank you. I am so excited. Just waiting on my garlic to finish growing and already have a bunch of local honey.
Oh wow you are totally Set! The kindness of The Lord. He caters about every little detail of your life.🥰
What is the weight thing and blue thing called and where can I get them ? And thanks BIG TIME
You are most welcome. Is our fermenting weights and a pickle pipe they are wonderful. Let me get you a link for both of them. Might take me a few minutes but I’ll get that back over here. We’ve got them set up with affiliate links to go underneath a video but we have not gotten that updated so let me put that here for you
-small & large mouth fermenting weight
Small: amzn.to/3fkIFma
Large: amzn.to/3Nl0FcB
-pickle pipes (for wide and small mouth jars)
large mouth: amzn.to/3zsZaDp
regular mouth: amzn.to/3DLhBWo
-water seal fermenting crock used in video (your uses for this are endless):
amzn.to/3flchzN
-Raw/Unfiltered Wildflower Honey:
amzn.to/3NgIF37
-Wide Mouth Mason Jars:
amzn.to/3Frzrz6
-Regular Mouth Mason Jars:
amzn.to/3sFj2j9
- PH tester (it has great review by fermenters)
amzn.to/3zplbDm
So my dad just tried this...(using a canning jar) he left it in the fridge(flippin it...Alot) the honey then got hard, so he decided to "thaw" it by running it under hot water. It's been sitting on the kitchen table for about 4 or 5 days now...I walked by it earlier today and saw that it was bubbled, so I opened it and a burst of air came out. He wants to add more garlic to it, but I told him to wait till I talk to a professional 🤦♀️😂
Out of the 10 or so videos that I came across this one's the Best!
Thank You!!!💜🤟🏽
Oh wow that is so hysterical I love it. Well you have opened up a vibrant jar of honey fermented garlic in spite of all of the hiccups. This is a lifetime stable Farment that can stay in a dark cabinet. To my knowledge this is one of the only ones that does not ever have to be refrigerated. But it does have to be burped. I have some tips on that inside of the video and thank you for your kind words. I’ve been doing this for a long time and I have made quite a few mistakes along the way LOL
Because he is so early in the stages of fermenting he can certainly add a little bit more garlic. It is normal for the honey to become very thin and liquidy and it looks like there’s lots of extra room at that point. So he certainly at this point since it’s so early in The process that he could add a little bit more garlic. But definitely keep at least an inch of liquid over the top of your garlic. Happy fermenting Joy!!!
A jarring jar
Love this, thank you! How long does it take for the garlic to stop floating?
Thank you for your kind words. You are most welcome
You definitely want your floaters to go below the honey line so you’ll have to push those down every 12 hours. Another trick and tip is you could take the ones that are wanting to float which are typically older garlic and they’re a bit on the dry side which is why they want to float. So what you can do with them is take them out put them in a very clean dish and a clean knife clean hands and mints and chop them up and then stir them in and they will sink very promptly to the bottom. Occasionally I’ve had that trick not work but mostly it does. But again your floaters are usually garlic that’s dryer and they’re just having a hard time absorbing the honey and sinking. But if they resist I would take them out because it makes it easier for you to maintain that firm it successfully but if for any reason one of them grows mold all you do is remove it and throw it away and you’re ferment will be fine.
Great question and happy fermenting 🥰 !!!
I used to put garlic in honey like this and eat right away. I didn't know about fermenting it. How exactly are you to consume this? Also why with the oldest jar you have do you stop eating it when it gets low? I'm wanting to learn about making fermented foods where would you suggest I start? I just found you in my videos today. Feeling blessed!! Thank you!! 😊😊
Oh that is so observant as far as the oldest star. Well I’ve been teaching people how to do this for 11 years. And I often teach right in my kitchen. So I always like to keep my oldest patch a few of them handy so I can turn somebody onto it and show them how lovely it is. But when it’s just a few months old it’s not as lovely as it could be. The longer it sits, The better it gets and when somethings several years old with this type of ferment it is just nothing less than delicious
Well we make it primarily for prevention of sickness and cardiovascular health. So it strengthens your immune system on steroids, but it is fantastic for cardiovascular health. So it’s a great daily ounce of prevention and so many ways especially during the winter season. But, it is delicious and marinades and we have a yummy recipe that I make a honey fermented barbecue sauce that is so yummy I think I show that in my bone broth video with how to make bone broth at the end I don’t show the recipe but I show you the barbecue sauce and how I use it. So check that video out I think we even have a link to that part under the video where it takes a shortcut to that part. But that is definitely on a future list of videos to make on what to do with your honey fermented garlic besides medicinal use
.
And we are blessed to have you come by Rhonda definitely check out her playlist. I always recommend people start with how to make milk Kiefer. When you get your gut colonized with friendly bacteria. You have shifted your entire health by a landslide
And then the next thing I highly recommend is how to make bone broth I’ve got quite a few videos on that
But definitely keep dropping in and Letting us know how you’re enjoying the videos are any questions you may have. Nice to meet you Rhonda
@@midwestmeanderings2440 thank you for taking the time to reply to me. I Love your channel and I will definitely be watching your videos. I am hungry for this information, again thank you!! 🤗🤗
Fantastic video. I recently just started doing this and need a weight. Also have been flipping them over once a day. Ill take all your advice. Thank you
Oh thank you so much for your kind words. Oh my goodness I did that for several years and once I discovered the beauty of weights and pickle pipes they are so inexpensive and they last forever and boy do they save all kinds of Time and effort.
I have been kind of a pain with questions about this, sorry. But I’m asking anyway 😁. Believe it or not, I have already gone through the honey (or most of it) in one of the jars I made. I have quite a bit of garlic left, though. Can I just add more honey to it? If so, do I start the fermentation process over and let sit for a month? What do you suggest? Thank you 😊
The only bad question ever is the one that’s not asked 😉
I think what I would encourage you to do is when you make this next time is put an abundance of honey in your jar, and put less garlic so that you will get to the bottom of the jar, and everything will be gone at the same time
There is no more love for garlic to give up to cause a fermentation process
So the garlic that you have does need to go ahead and get consumed
So some ways that I use it up when I find that I get to the bottom of the jar and have extra garlic, I will buzz it up in a homemade barbecue sauce, which is yummy
I wish we had a professional editor I would probably put out three or four videos a week, but the process is costly and consuming when we do it ourselves lol but that was one of the videos I wanted to put out was what to do with surplus garlic
But a honey garlic barbecue sauce is so yummy
You can also mix it up in the blender when you’re making some homemade vinaigrette. It is quite delicious in there.
But beyond that, I would say, just in the future to do twice as much as you normally do because obviously
Really enjoying the honey
I hope that was helpful
@@midwestmeanderings2440 thank you for taking the time to respond to all my questions!! I’ll find some quick ways to use the garlic and not use as much next time. I like to put the honey in tea or coffee, but a floating garlic clove doesn’t work so well for that 🤪🤣
@maryberkenpas1596 you are so welcome.🥰
Can u add a few cloves to the ferment and would a pinch of turmeric help?
I’ve done quite a few experiments with it… I’ve done garlic and ginger, which ends up needing to go in the fridge. That one is not shelf stable and I’ve done garlic and turmeric, raw.. they are all amazing but I would save my favorite is ginger with garlic
I’ve also done honey, ginger, and lemon slices
That is beyond words, but again that one goes into the fridge
It’s amazing a tea
Do you ever ferment honey ginger or anything else thats beneficial for the immune system and would you recommend keeping them separate or combining ginger and garlic
Great question. Honey ferments are very common with many different items.
I have done a honey fermented ginger I’ve tried quite a few different variations and I’ve combined a few things. I have a new video they’ll be coming out at the first of the year that is a honey fermented lemon and ginger. So stay tune for that one. That one was a winner and I hit with my family.
Also I’ve done honey fermented turmeric and honey fermented ginger by themselves. But you could certainly combine things.
I’ve done the ginger and the turmeric together and they were really good. And you certainly could combine the ginger in the garlic and I think the turmeric all three would be fine together.
Happy fermenting and great question😉
@@midwestmeanderings2440 thank you 😊
You are most welcome
Great video. Thank You. Holly, prayed for your protection traveling
Thank you kind sir. I treasure those prayers 🥰🙌🎁
Will you still smell strong of garlic once you start taking it after the one month fermentation process? I have raw blended garlic n honey when I am ill and apparently I reek of garlic.
All I can say, is better than reeking with illness.
If you do cinnamon in it, it will mellow out the taste, and I think even The residual garlic smell
it’s funny, though I think some people are way more sensitive to it than others. I have hardly ever had anybody mentioned that. But we are garlic lovers in every capacity.
I even feed it to my chickens. So good for everybody.
Hi, I followed from your previous channel. Love your videos and the very welcome information.
I'm so glad you made another video about fermented garlic and addressed floaters and cutting the garlic. I made two pint jars last year using organic peeled garlic as you recommended in the previous video. My garlic cloves were huge so I cut them in pieces. I used Pickle pipes without a weight. Overnight, the liquid in the jars increased measurably and began to come out through the slit in the Pickle pipe. I thought it was probably because I had cut the garlic. I combined the contents of both jars and moved to the refrigerator as it was so messy.
This video gives me courage to try again after I order some of the weights with the handle. I had some of the older weights without the handle but they were too difficult to remove.
Oh I’m so glad I gave you courage to try again.
There’s just a learning curve especially if you change something. Yes the liquids from the garlic just came out a lot faster with you cutting them but it will also help them speed the fermenting process and make them usable sooner. So I would just put a bit less honey initially and then once you get past that first week or two where are you have the big shift where the honey gets really thin you can top it off with a little bit more honey if you have less than what you would like. Most people find they have too much honey at the end of it all. So it kind of would be more ideal for less is more of the honey. And the weight will make that super easy to use less honey
I’m so happy you found us over here. Please drop back in and let us know how your next ferment turns out.
@@midwestmeanderings2440 thank you so much. I'll definitely be dropping in again.
can you give the name of the jar us used for water based ferment from Japan? Couldn't quite catch the name...: ^)
We’re a few months away from being monetize we cannot put links underneath our video or they are like two paragraphs long for one item so let me go and see what I can find on Amazon. But what they are called is a water seal fermenting jar
And you were definitely want to bring it all the way to the top and put a wide mouth fermenting weight on top so that you don’t have to push them down with a spoon. That’s just the nature of garlic. A few of them just want to push up above the honey line and obviously this jar is not one you want to take on and off. You totally can. But what I do at the very end of the video is really more ideal for a honey fermented garlic
But I can put links under the comments so I will real quick go and grab link for it
Large Traditional Chinese Glass Fermenting Jar with Water Seal Airlock Lid, Glass Fermentation Crock for Pickling, Kimchi, Sauerkraut, and Fermentation (4.5 Liter, 155 Oz) www.amazon.com/dp/B0859NCFRN/ref=cm_sw_r_cp_api_glt_fabc_WNC7RJ1QBJN0XQZJJG9F
Hello! Just found you this afternoon. I bought a bunch of garlic bulbs to roast in olive oil. I don't like garlic much and heard that roasting them makes for milder garlic. Then, I saw this video. Needless to say, I set aside some of the garlic which is not basking in a jar with honey. My roasted garlic is a winner and I love it now. Can't wait for a couple of months to go by so I can try out Honey fermented garlic. Thank you for your recipe. You are a wondeful teacher. Will be following you for sure! 🙂
Way to go to try new things. Oh I love oven roasted garlic. But you will definitely enjoy the honey fermented garlic. And a nice little tip is you can section off a portion of it after it’s done with the fermenting stage and add a cinnamon stick to a portion of it. First of all just to see if you like it and if you do then you can add cinnamon to it anytime you wish. But if you put a cinnamon stick in there for a couple of weeks it is amazing.
And thank you so much for your kind words/encouragement.
I have some that is finally a year old and it's delicious. The garlic tastes like candy lol. The ginger one is also delicious and lemons as well. The lemons can't stay too long , they can get rancid but the garlic can last forever lol .
Oh goodness you’re a pro. Yes once it’s at that point it is just delicious I don’t know if you’ve ever tried putting a cinnamon stick in the bottom of your jar but it is amazing. I wait until after it’s a couple months old and then just took one down to the bottom of your jar and leave it for a couple of weeks and it takes it to a new level. Oh I’m with you , Honey fermented lemon and ginger is flat out addictive. We never have to worry about it sitting too long it is just the Delish
@@midwestmeanderings2440 I will be trying the cinnamon thing in the morning lol ! Gonna ferment some cabbage in the morning. Not in honey tho hahaha .
@@midwestmeanderings2440 thank you for that !
Awesome
Let us know how you like it
And yes not in honey LOL oh I love making kraut. I love the sweeter ones with carrots and purple cabbage worked in.
@@midwestmeanderings2440 the cinnamon was amaizing . Wow ! 👌
i have been watching off grid with Doug and Stacy and i love your method so much more thank you i am here to stay.
Oh, I love that channel. Thank you for your kind words and we are glad you were here to stay thank you kind sir, for that compliment.
So, once the ferment is done -- what is the dosage and protocol for taking the honey garlic? Eat it by the spoonful, or? Not sure one of my picky kids would go near anything with garlic chunks in it but I'm willing to try!
Great questions
OK dosage for ounce of prevention:
One clove and 1 teaspoon of honey daily
But, if you are sick, or you feel under the weather : do the same same dosage, but one to two hours while awake as tolerated
My kids were not a fan until I put a couple of sticks of organic cinnamon in the bottom of the jar. Let that infuse for a couple weeks and it really hides the garlic.
And the older this gets the better it gets
The cloves are almost black after a few years
So I would suggest starting a new batch every so often
And of course, it makes a wonderful thoughtful gift and 8 ounce jar with a ribbon on it
And of course, an explanation of what to do with it :-) wink
For a no cost weight to keep the garlic or other fermenting food submurged below the liquid I use short small jars ie: relish, pimento, marachino cherry jars etc, very clean empty jars with lids that I have saved when the food that was in them is consumed. Wash with hot soapy water, rise well then put in a strainer over a lrg pot, (do not let the strainer bottom rest in your sink). Now pour boiling water in and over the jar and lid, let dry completely. When ready to use as a weight fill jar however full of distilled water that when placed on the fermenting food the weight of it will keep the food submerged below the liquid and you will be able to to put the lid on the container holding the fermenting food.
Sorry forgot to add I don't have a dishwasher or I would just run jar and lid through the hotest or sanitization cycle.
Great idea ✅😉
Can you please give us some ideas on how to Incorporate this into every day recipes or is it the best eaten a spoonful of day?
Does anyone know if the fermenting will take care of some of the sugar in the honey so that a small amount of this garlic would be Ok for a diabetic?
That is a great question. You can just eat the garlic and not eat the honey and you will have minimal carbs. I don’t know the exact carb count of the honey that has been absorbed into the garlic, but my husband has been a diabetic for many years and he has zero trouble with it he takes it daily
And he has never had any trouble with his sugar spiking from it.
@@midwestmeanderings2440 That’s good to know, thank you. I’ve got a jar on the go and looking forward to trying it!
@A.W. Dr. Berg (on YT) teaches a keto lifestyle and he does not eat the honey, he rinses and just eats the fermented garlic.
Sounds good. Thank you for your input I’m sure that will be encouraging to @A.W.
@ A.W., You just have to do more research on honey. Small amounts are not harmful for diabetics.
I have fermented garlic but will now try it with honey also. Watching from the Philippines.
Oh I’m so happy you dropped in oh my goodness all the way from the Philippines my husband has some friends that are Filipino. Man some good grub over there😉
Happy fermenting🥰
Battling the china virus rite now. Interesting idea here. If I ever get my bees to kick out enough honey maybe I'll try this
Definitely go and check out my how to heal infections naturally video
The secondary infections are no match to grapefruit seed extract
I pray you are on the mend at this point but if not definitely check out that video
It’s in my playlist for Hollys holistic helps.
Many blessings and I will how cool that you keep bees. That is definitely on my Long-term dream list
How to do a betadine... well I will certainly go to Rumble. Any time they stop something THAT means it's really important.
Thanks!
For reals 🙌 you are welcome!
Wow, I have never seen anyone on You tube answer every ones questions like you do!!! That is so helpful and kind and Thank you for the wonderful video and all the generous time you take to educate ! So grateful to you !
Marion, thank you for your kind kind words. Water to my heart🥰! And I am so happy our video was helpful!!! that blesses me awesome!!
are you saying no heat or no eat @12:00 to 12:25ish ?
I’ll take a peek in the morning and I’ll get back with you haven’t had that question before lol
What a marvelous question I watched my video to see what you were talking about lol
The laughter is on my part when I was referencing no heat, I meant no heat of the garlic no spice. If you put a sliver of raw garlic in your mouth your mouth will burn a.k.a. hot but after the honey fermented garlic has had a year to mellow all the benefits of raw garlic are there, but no spice a.k.a. heat
Thank you for that question🥳😂 It’s so funny it’s just my little way of communicating but I can completely understand why that was very unclear. Thanks for dropping in
@@midwestmeanderings2440 yw and thanks for responding... i thought maybe they were your fav and you say no no these are mommas and its getting low lol...
Oh you know it 😂😉🙌I can totally go there lol
I have never heard of garlic fermented in honey, I make pickled viniger garlic every year, it's very popular in China. I think fermented garlic should be working, it's worth to have a trying.
Thanks for dropping @June. That actually sounds really delicious. I think China is really sharp I’ve heard a lot of folk dropping in and telling me all different kinds of fer they’re doing with garlic. This one is very versatile for a lot of things but I am mainly using for Holistic.
Jesus thank you for bees 🐝
Amen 🙌
this recipe for garlic is good to know Thanks for Sharing.
You are most welcome🥰
So you mean there is no expiry for this???
That is correct !! It’s the only ferment that I’m aware of has a lifetime ,shelf stable. 🙌
I absolutely love you. I found one of your old ferment garlic videos and shared it with family and friends. Thank you so much for this valuable information. I started a new batch a few months ago so I am ready for the winter months.
Thank you for your kind words my goodness. Yes we had started making videos about five years ago on a sister channel. But stepped out and started our own place here and RUclips world about a year and a half ago thank you for tracking us down and you are so so very welcome yes ma’am you are ready for winter for sure.
Honey is good but garlic is not good for regular intake. Garlic will make your blood thinner. Its a non pranic food. Garlic has strong medicinal properties. Hence you only eat that when its really needed. Thankyou
Thank you for your input.
And it’s fermented state it is a lot milder but I agree it is a blood thinner, naturally.
But it is not dangerously a bad blood thinner unless somebody overdoses on it lol which you have to admit there are people that kind of go to the extreme.
And I actually make this just for that reason.
It is available for medicinal purposes. My husband is taking it daily for years with zero problems and he gets regular check ups with his doctor and actually has his blood checked pretty often because he has a history of blood clots. And his doctor is very pleased with his lab work
But I must agree moderation is the name of the game. Turmeric can have the same impact of overdone but in a moderate a balanced way it could be quite medicinal and healing an anti-inflammatory and reduce a mountain of trouble by its regular consumption
Thank you for sharing this. I planted garlic every year and I sold it. Now I have to make like this specially the variety that I have is spicy one.
Oh my goodness how wonderful it would be to make this with my own garlic that I have grown. That is definitely a goal for me one day. I’ve grown some of it and we’ve eaten it. But I’ve never grown enough to do a big batch of this gold. Thanks for dropping in and I’m sure you’re going to enjoy making your own for a minute with your own home ground garlic
I watched for the garlic recipe but I subscribed for the charms.
Also, anyone RUclips hates is a friend.
Thanks, Kevin!!! Everything you said was much appreciated!
HI Holly, I have just found you and your honey garlic ! Wow ! I ferment garlic already to make black garlic - which is fabulous - and I am fascinated by all that you can do with garlic in so many different ways. So - I'm thrilled by your video and thank you very much for sharing this information. I look forward to checking out all your other videos :)😀
Hello Suz!! Greetings and welcome to my channel. So glad to have you I love to answer my comments and I certainly love such enduring ones like yours thank you for your kind words.🥰
@@midwestmeanderings2440 Oh, you are so welcome :) All the best for Christmas and the New Year. Good health and garlic to all !!
Thank you so much merry Christmas to you too and a blessed and healthy new year!!
I go to a local healthfood store and they have local honey year round. South Jersey is big on honey, blueberries and cranberries.
What a blessing. Honestly you can ferment that blueberries and the cranberries and honey also. It’s a shorter ferment and then it Hass to go in the fridge afterwards. But we are talking delicious on steroids😉🙌🎉
I loved the video thanks for sharing. One tip for the garlic peal that is leftover. You can make a small pillow that is stuffed with the garlic peal and use it whenever you have a cough or cold or if you suffer from sinuses, this is a old remedy that I find effective.
That is a really good tip. And you are very welcome. Thank you for sharing🥰
So amazing - I still make mine and it works so well!!!
Thank you friend for dropping in and I’m so happy you’re still making it it is the bomb we’re actually vacuum sealing them and taking with us on our trip Tuesday
Thank you. I just put honey and garlic together three days ago. I found you to make sure I’m doing it right ❤. Oh I need bone broth too lol. I’ll find your bone broth video ❤
Oh we’ve got several Bone broth videos I hope you like them thanks for dropping in🥰😉
Great video! Very informative 👏 👌 👍 😀
Thank you so much. I appreciate your kind words.!!
What about adding onion to the garlic and honey??? Shelf stable or refrigerator??
Great question am my apologies. RUclips is having some issues. I answered your question over a week ago and the last half a dozen questions none of my answers posted or none of them stayed posted. How about that?
Anyway, when you add onion to it, then it will no longer be shelfstable. It will ferment, and it will be delicious, but you’ll need to pop it in the fridge after several days of fermenting. Honey and garlic is a very unique and that one is the only one that I’m aware of that remains shelf stable for the lifetime.
By far this is the best how to on the Tube. I thank you for taking the time to post this.
Oh my goodness I think your comment might be the sweetest comment I have ever read. Thank you for those really encouraging words🥰🥰🥰
You worked so hard for us. May God bless you 🙏
I received a blessing and I bless you and return thank you for your very kind words. Very appreciate it
Very educative...Thanks for the awesome lesson....Watching from Kenya....This is a must try...m
Thank you for dropping in Yvonne all the way from Kenya. And thank you for your kind words
Wonderful video. I love the fact that you've replied on all the comments. Wow for that. Love and blessings from South-America 😍
Aroena , thank you so much for the kindness and love sent our direction all the way from South America. God bless you🥰!!!
@@midwestmeanderings2440 👍😄
Thank you 🙏🏻 16:39
You are so welcome
Amen! Thank You for the 🐝
🥰🐝🙌
Thanks Holly!
Thank you Pam and thanks for dropping back in 😘🥰
Thank you for sharing your knowledge with us. I love both garlic and honey, but don’t eat them every day. Just the thought of dipping the garlic in honey and eating them sounds delicious, but probably can only do a few due to heartburn.
That’s the beautiful thing about fermenting this it takes the bite and heat out of the garlic. It takes about two months to get it pretty mellow and if you cut your cloves and make slices or smaller pieces it will ferment even faster And be even more mellow quicker. But just doing raw garlic without fermenting it would definitely give everybody heartburn. So this process just takes the heat out of it and the longer it sits the even more mellow it gets. A year after it is sad it is extremely palatable for anybody even people that are sensitive.
So glad I watched. I have made 2 batches already and didn't know to smash em to eat sooner. So informative.
Thank you Barbara so happy I video was a blessing to you🥰
Thank you! I've made this ferment before but was wondering if I could do it with a weight and fermenting lid rather than having to tip it daily, and you answered my question! What a time-saver.
It makes it flawless ferment by using those tools. 🙌🎉 and you are so very welcome
Very interesting. Think I will try it sometime
Glad to hear it I think you’re gonna like it😉
Wonderful video... God bless Your Ferments
Thank you so much Pushpul 🥰 and God bless your ferments too🌻🙌
Thank you so much! I have everything I need so I'm making it tonight! Love your video!
Thank you so much and blessings on you as you jump in your ferment I’m🥰 happy fermenting
Yay!! Glad I found another YT Missourian!! I'm ferment crazy lately!!
That’s a good place to be, ferment crazy🙌🥰😂
new follower. a link sent to me from a friend who is making this recipe as I write this. I'm hoping our farmers market has the garlic & honey i need. our town is building a whole foods store and I can't wait to shop there. I've subscribed and looking forward to seeing more videos. I'm located in Iowa. hello Missourian!! much love, Namaste 🙏 ❤
Welcome Shauna!!! I promise you will have 100% success following my technique. But there are endless ways of doing it but trust me a pickle pipe and a fermenting weight Will be wonderful additions to your kitchen. But you could certainly give us a start without it just follow the guidelines. So glad to have you with us😉
@@midwestmeanderings2440 thank you so very much for your reply. I appreciate what you are doing. Thank you for teaching us.
Awesome-I had been buying large bags of already peeled garlic, however they spoiled quickly cause I wasn't able to use that many all at once-and I had been thinking about how to preserve them. Thank you for sharing
You are most welcome!
Thank you for the teaching video, it is so helpful to me as a beginner in fermentation. I love the fermenting water crock! Thank you
Teresa, you are so very welcome
Hey ✌️from Cape Breton,Nova Scotia
Hello 👋 back 🥰
Very well explained..fool proof!! So bad I didn't knew your channel before..I'll give it a try and let you know how it turned out..greetings from Monterrey, MEXICO
A very warm welcome to our channel Elissa, and thank you for your sweet and kind words.🥰
Loved your video!
Ty @Maggie🥰😉
Thank you Holly Ive had my garlic and honey in since Sunday and Ive been burping it every day turning it upside down too. Whew but watching you put the weights on and the plastic tops Now thats the way to go. Ive watch alot of videos on this and yours was the best Thank you very much.
Oh thank you Vicky…well to be honest with you I did it the hard way for so many years so boy when I found that sweet spot it’s really lovely to pass it along.
I ordered those lids abd weights, can't afford to lose that wonderful elixir.
🙌😉I agree!!
Another question for you... Do you have some great ideas on how we can use the honey once it's fermented the garlic? I'm thinking like honey toast but I'm sure there's other good ideas too.
When we take it daily for immune boosting, we will take one or two cloves Of garlic and about a teaspoon of the liquid. By the time we get to the bottom of the jar and the garlic is gone, there’s about a half a cup of honey left and I use that for a variety of things but my favorite and my family’s favorite is a homemade barbecue sauce and I use this in place of any other sweetener that they call for. also, it is wonderful for making a homemade teriyaki sauce or a balsamic dressing.
GREAT JOB DARLING .GREAT TIPS, APPRECAITE IT,.
Ty, kind sir 🥰
Good information.Happy new year 👍👍👍👍☘️☘️🍀🍀
Thank you so much happy new year to you
My honey garlic has fermented for 4 weeks now, no more bubbling. I have clear golden liquid with bruised looking garlic at the top and what looks like crystalized honey on the bottom of the jar, do I stir this in/shake it/ pour the gold and garlic into another jar? nothing looks moldy however, I am wondering about the smell not after eating it but rather when opening the jar. When it was burping it was a very strong garlicky honey fart lol now its more subtle, sweet but still a strong garlicky smell. Not sure why but I an weary if trying it. I never did have a weight on top, flipped the jar instead, daily, had to clean multiple sticky messes…
What are some tell tale signs that your ferment has gone awry? If you did, thanks for reading my letter of inquiries
Well, I have had crystallization happen before, but it’s more about the honey than anything really nothing about the ferment
But, if you don’t have any mold growing on top, sounds like you nailed the fermentation process
And I have only had a batch go bad once and I don’t even think it really went bad. I was just nervous about it so I dumpy it
I failed ferment smells like dirty shoes
I have had some failed ferments inother other ferments and they smelled just like that
But honestly, your ferment sounds like it is fine. I would stir it thoroughly daily with a clean spoon right out of the dishwasher. Until the crystallization is dissolved.
And if it doesn’t dissolve, just pour off what you have into a clean jar and put it in a dark cabinet I believe it is a run and I’ve had crystallization happen before sometimes it’s about older honey, but it doesn’t mean it’s bad. It just means it didn’t get incorporated
Hope that helps
Your hair looks so healthy!
Oh that’s super kind of you to say. I have to tell you though it’s pretty much all about the collagen and bone broth that I consume.
My hair never used to be like that.
Check out our playlist there’s quite a few videos to do with collagen and bone broth.
Are used to have very brittle nails and very brittle hair. All of my life pretty much. And then about a decade ago I stepped into learning about bone broth and a lot of things have changed since then🙌😉
Thankyou for sharing and God bless 🤗😊
You are so welcome & God bless you!
Great information, will make this soon, thanks.
You are so very welcome. Come back and let us know how it went
Thank you so much. And thank you Jesus for you!! I have a question I tried to search for thinking maybe someone asked it but there are so many comments. You stated at about 11:57 no one can have the garlic honey any longer. What is the reason you can’t finish it off? Did I miss something? Thanks in advance. ♥️
Oh thank you for your super sweet and kind words God bless you sister. That is a really good question. A couple people have asked. It’s so funny my family understands what I was saying but I should’ve known nobody else would understand LOL. I have been experimenting since the day I found this wonderful way of preserving and making garlic Mild and palatable for its raw state. So, when I first learned about this 11 years ago plus, what I had learned is that they even found honey fermented garlic in pharaohs tombs and it was still edible and they said it was equivalent to candy. So I was just curious how yummy and how good it could get but obviously if we eat all of it we never get to find how many years it takes to get it to be perfect🙌🎉 so, my only way of accomplishing that is when we get to the last 10 or 20 cloves in the bottom of a jar, I transfer that to a smaller jar and label it the year it was done and we just let it sit and give it a taste overtime. So I think the longest I have managed to keep some is about five years. And they are correct with time it gets amazing🙌🎉
@@midwestmeanderings2440 thank you.
You are so welcome
Ohkay i looked but didn't find anything but comments so thanks for giving me the name.
There’s a little drop arrow on the far right corner it is really easy to miss once you touch that information will drop down for underneath the video. But yes you can totally find them with just the names. But if you want the specific ones they are in those links. Hopefully you’ll be able to find it most people that have more than a handful of RUclips videos out will have information below their videos like that so it would be a good little button to learn how to click on. But just so you know I didn’t know about that button for many years
Just got a bunch of garlic gonna try this out
Come back and let us know how it worked out.😉
I’ve been fermenting mine for about two months now and notice there’s a thin layer of milky white at the bottom. I’m able to mix it back in but flipping and shaking the jar but I’m wondering if you have ever experienced it? That black garlic looks Delicious omg
I’ve honestly never noticed anything milky white at the bottom of my honey fermented garlic. So I really cannot speak to it. It makes me a little curious. But I think I would most likely do a pH test on that one just to be sure everything‘s OK. And let me tell you that black garlic is the bomb
I have a half gallon jar that has been sitting for about a year and a half at this point
And cannot wait to crack that baby open.🙌
I probably will not have time to do too much research right now but I will sometime this week try to do a little bit of research and ask a couple of questions of her mentors that I know and see if they have ever had that happen before. I have certainly seen it on Kiefer way soda and kombucha. That is actually a reassuring sign and those fermentS, and even fermeted pickles.
I never heard it had to be totally submerged!? I've been fermenting for 2 weeks...are my garlics bad that have been on top?? Also now I'm worried about botulism 😢....the internet has out so much fear into me today lol thank you for sharing so much knowledge
Oh, the Internet is famous for instilling fear
No worries about botulism but, you could have a little bit of mold, growing and then all you need to do is scoop it out if it looks a little hairy, and then make sure everything is submerged from there on in and you should be fully fine .
Real garlic and real raw honey and you don’t really have to worry about too much else
It can go awry when you have the ingredients not correct like cooked, garlic, and fake honey and you can get really sick
Happy fermenting !!🥰😉
@@midwestmeanderings2440 Thank you so much🙏 I trust your experience and I'm so excited to share this with my family, this was the first video I've seen of yours and you have a subscriber now! All the blessings to you and your family
I bless you and your household also!!
Thank you for the blessing
If you have young kids a nice little trip to make it really tasty to them as when it is finished fermenting after a couple of months, put a couple of cinnamon sticks all the way down to the bottom and leave it there, and it will taste completely different, and the children will really enjoy it 😉
Thank you for your work
Thank you for your kind words you are most welcome
Query: Why does it have to be RAW Honey? Won't any regular honey I buy at the supermarket work just as well?
Every recipe that I’ve ever read to do with this is always raw honey and raw garlic.
Some ferments I’ll experiment with but this one is a shelf stable lifetime ferment. I want it to remain shelfstable so I believe the synergy of the two is crucial.
There are plenty of ferments that I’ll tinker with.This one, it’s not one of those.
My gf ears this daily has not been sick making this yum
It is gold. Just goodness from the good Lord
Does it make you smell of garlic?