Fermented Honey + Garlic


Sustenance

22 - 06 - 21

The idea of fermentation feels instantly fussy and time consuming, but we promise this recipe is about as simple and easy as it gets…

King of superfoods, garlic acts as a daily defence against deeply rooted inflammatory ailments, and it is recommended that we ingest at least one clove a day, preferably in the morning, on an empty stomach. To avoid garlic-breath, we add raw honey, not only to sweeten the flavour but to further activate the benefits of garlic. The combined nutrition obtained from these two ingredients is then amplified by the natural occurrence of fermentation.

This powerhouse tonic is your free daily medicine for supreme vitality.

Images by Harry Were

Ingredients

2-3 bulbs of garlic – make sure garlic is fresh, locally grown, and of good quality
Raw Mānuka honey — raw and unpasteurised, if possible


Squash each garlic clove under the flat side of a knife to remove skins. Cut away ends, if you prefer, and place them in a resealable jar. Spoon enough honey into the jar to cover garlic. Close lid.

Leave the jar in your pantry to ferment. You should open the jar’s lid every day or so to release fermenting gases. You will see the honey becomes liquified and small bubbles start to appear – this is the magic of fermentation. Eat a bulb of garlic a day as a health preventative to common colds and illnesses.

A jar of Fermented Honey & Garlic will store for up to 6 months.

Sans Journal

Ingredients

2-3 bulbs of garlic – make sure garlic is fresh, locally grown, and of good quality
Raw Mānuka honey — raw and unpasteurised, if possible


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