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honey fermented garlic is delicious but
it is also a really powerful immune
system builder and you need it in your
life today we are going to show you not
only how to make it but we are going to
talk about all of the health benefits to
it let's get going
[Music]
so for this process you are just going
to need a few things
raw honey and we'll talk about why in a
second
garlic and
a clean sterilized jar that's it make
sure make sure 100 sure that you are
buying
raw
unpasteurized honey for this process
because it contains all the
phytonutrients and all the enzymes
within it that you need for the
fermentation process other honeys that
are pasteurized aren't going to do
anything they are not going to ferment
the garlic at all they're not going to
give you that beneficial
those beneficial microbes for your gut
so it's got to be raw honey also a lot
of honeys at the store are cut with
other things like corn syrups and junk
that you just don't need it's not real
honey
get the raw honey the best you can and
if you don't grow your garlic yourself
and you should because it's really
really easy then find yourself some good
organic garlic if you want to learn how
to grow garlic click on the card at the
top of the screen so as in a side note
onions can also be used in this process
we make cough syrup with honey and
onions and onions have more juice in
them we're going to talk about why
that's important in a second with the
garlic but you can do it with onions so
keep that in mind or you can mix the
garlic and onions together that's also
fantastic but obviously this video is
about honey and garlic now both honey
and garlic are known for their medicinal
properties and
garlic of course is a strong strong
antibiotic
everybody should have garlic in their
diet and quite a bit of it
honey has antibacterial properties
anti-fungal properties and it's also a
powerful antioxidant the raw stuff of
course so this is a simple three-step
process and step one is to prepare your
garlic let's show you how to do it
because you need to do it specifically
to help that honey in the fermentation
process our garlic the way we grow it i
don't know the skin just kind of falls
off it's super easy if it doesn't fall
off for you let's do this and that is
crack it open with the side of a big
flat knife just use your the palm of
your hand crack it like that or smack it
and
that skin comes right off now what that
does is it cracks open the clove a
little bit and that's a good thing
what the honey needs to get the
fermentation process started is just a
tiny bit of liquid and cracking and
bruising
that garlic clove does that for you
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now let's get back to the honey so
whatever jar you choose you're going to
want to fill it only about halfway full
of garlic we'll put a little bit more in
this one but the reason is is once the
garlic starts to ferment it will start
to actually drop down in the honey
because the honey will actually get more
liquid and thin out now this one over
here is four days old and you can see
the honey is much thinner
than what it is in our big jar here
that's because that fermentation process
has started and you can tell
that it's started by all the bubbles
that are forming inside and we're going
to talk about an important third step in
a second so do not skip that so when you
have the desired amount of garlic in
your jar whatever size you're going to
want to cover it with about an inch of
honey and definitely leave a decent
amount of head space in each jar
probably an inch to an inch and a half
now like i said you want to cover
your garlic
by just about an inch so we're going to
let it seep down inside now if there are
any pieces of garlic that don't get any
honey on them we want to get them down
into that honey so they're completely
coated that's important but this is
going to be the only time we stir it and
open it up and i'll tell you why in a
second once you have the desired amount
in the jar
cap it up make sure your rim is clean
like with any other canning process
so once you have everything sealed up
solidly you're gonna set it on the
counter but it's really important step
three is to burp the jar
once per day for the first two weeks so
this isn't really a process that you
want to start if you're going on
vacation so i've left this one here to
show you what the burping is and it is
the fermentation process producing gases
and you can see
this pop top here is popped straight up
so there are gases in here that are
waiting to escape and we have the lid on
tight now what we're going to do is just
crack it open really fast here we go
i hope you heard that on camera and then
seal it back down really quickly and
that is because we don't want any oxygen
getting in here if you need to re-coat
the garlic that's floated to the top
simply make sure it's tight
flip it over for a second
and then come back over there's no need
to store it on its top there's no need
to open it and stir it which i really
don't recommend just flip it over once
twice a day maybe
and you're good to go now you can see
the fermentation process here all those
little bubbles that are forming is that
reaction that's happening between the
honey and the juices and the garlic
itself okay you're asking how long does
this stay around for well
there's accounts of it lasting for years
and years and i'm not going to tell you
how long if you see any mold growth in
here get rid of it if you are concerned
at all with a discoloration on the
garlic pieces of garlic you can get rid
of it but some discoloration is okay and
it's not harmful at all so before i talk
about some other benefits of this i want
you to be aware that you should not put
this in the refrigerator this is to be
kept out at room temperature that's
because chilling it down in the
refrigerator will all but stop the
fermentation process and you don't want
that to happen especially for the first
month
that this is working so you will have to
burp this about once a day like i said
for the first two weeks
after that i would give it two more
weeks to ferment completely i guess you
could say or to get to a point where you
can actually start to
eat the garlic or use the honey as a
sauce and that is another one of the
benefits of this
this is a delicious
condiment or sauce to be used in cooking
another benefit is now you also have a
mellowing of these garlic cloves if
you're really sick and you want to pop a
garlic clove one bite on that is going
to send you through the roof it's super
spicy and not a lot of people can handle
it but after just a few weeks those
garlic cloves mellow out so much in that
sharp flavor
that it is no issue eating it at all
another big benefit is you can preserve
your garlic harvest garlic does stay
around for quite a while in the house
but it will start to desiccate shrink
down shrivel up and then it's really not
that great anymore but if you do this to
it
you've got a lot of other benefits and
you've preserved your good garlic that
you just worked hard to grow in the
garden so in addition to the great
medicinal properties of this and i
highly recommend it as a cough syrup
works great for my family it feeds your
gut biome or your flora in your stomach
and intestinal tract and that's super
important if you've heard anything about
the gut brain connection if you haven't
go check it out and if you want an even
better flu fighter than this add a
little cayenne pepper cayenne pepper is
unique in its properties and its healing
properties so we're not going to get
into that today but i might do that in
the future if you have time i check out
the healing properties of cayenne pepper
as well now some of you might be
concerned about botulism especially if
you leave it out well put that concern
to bed because
honey raw honey has a ph that is at a
range where botulism cannot survive it's
way too acidic
that's the importance of using raw
natural unfiltered unprocessed honey
the other honey in the store
which is processed and cut with other
things has the incorrect ph do not use
it do not let that sit out so if after
seven days you're not getting any more
fermentation and you hear
that top being able to pop then you can
stop burping the jar just stop the
burping process when you think it's time
use your best judgment thanks for
watching how to make this honey
fermented garlic if you have any
questions leave them for me in the
comment section below now go check out
this video right here which shows you an
old school method how to lacto ferment
vegetables have a beautiful blessed day
we'll see you next time bye
you
