Honey-Garlic Immune Booster
Raw garlic infused in raw honey — two of the oldest immune-supporting foods in human history, combined into one potent preparation. The garlic mellows over time, the honey thins and develops a tangy complexity, and the result is something you'll reach for at the first sign of a sniffle.
Yield: 1 cup
Ingredients
- ●1 cup whole garlic cloves, peeled (about 3 heads)
- ●3/4 cup raw honey
Method
- Peel the garlic cloves. Lightly crush each with the flat side of a knife to crack them open slightly.
- Place the cloves in a clean jar (half-pint or small mason jar).
- Pour the raw honey over the garlic, covering all cloves completely.
- Stir gently with a wooden spoon. Seal loosely — this will ferment and produce CO2.
- For the first week, flip the jar upside down once daily to keep garlic coated (cloves float initially). Burp the lid daily.
- After 2-4 weeks, the garlic will be softened and the honey will be thinner and slightly tangy.
- It's ready to use now, but continues to improve for months.
- *Suggested use:**
- Eat 1-2 cloves daily during cold and flu season
- Take a spoonful of the honey at the first sign of a sore throat
- Add the honey to warm (not hot) tea
- Use the cloves in cooking — they're milder and sweeter than raw garlic
Note: This is the same as the fermented honey garlic in the fermentation book — included here for its medicinal application. Raw garlic contains allicin, a compound with documented antibacterial and antiviral properties. Crushing the garlic and letting it sit for 10 minutes before adding to honey maximizes allicin formation. Keep garlic fully submerged in honey at all times.
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