Fermented Garlic in Honey and Fermented Ginger in Honey

Peel the garlic (hack to peeling - soak unpeeled garlic in water in the refrigerator over night). Can chop or leave whole. Pour local honey over until all is covered. Let stand 3-5 days. Flip over daily to keep contents covered. Burp daily to release the gas. 

Follow the same process for the ginger. It's unnecessary to peel the skin from the ginger. Just wash and inspect for mold.

Fermented garlic in honey and fermented ginger in honey are both traditional remedies with strong anecdotal and emerging scientific support. When these ingredients are fermented together in raw honey, they not only preserve well but also create a probiotic-rich, enzyme-boosted health tonic.

Storing fermented garlic or ginger in honey properly is important to prevent spoilage, maintain safety, and preserve their health benefits. Here’s how to store them:

🫙 How to Store Fermented Garlic or Ginger in Honey

1. Use a Clean, Sterilized Jar

• Always start with a glass jar (like Mason jars), not metal or plastic.

• Sterilize the jar by boiling it or washing it in very hot, soapy water and letting it air dry completely.

2. Leave Room for Expansion

• Leave 1–2 inches of headspace in the jar.

• During fermentation, gases will build up and the honey may bubble and foam.

3. Keep the Lid Loose at First (Burping Stage)

• For the first 2–3 weeks, store at room temperature (around 65–75°F / 18–24°C).

• Keep the lid loosely on or use a fermentation lid or cloth cover with a rubber band.

• Burp the jar daily (open briefly to release pressure) to prevent overflow or breakage.

4. Stir Occasionally

• Use a clean utensil to stir every few days to evenly coat the garlic/ginger in honey and help fermentation.

5. After Fermentation (2–4 Weeks)

• Once bubbling slows down and the taste becomes mellow and slightly tangy:

  • Seal the jar tightly.

  • Move to a cool, dark place (like a pantry or cupboard), or ideally, the refrigerator to slow further fermentation.

🧊 Long-Term Storage Tips

❗ Safety Tips:

• Honey is naturally antimicrobial, but moisture from garlic/ginger can lower its shelf stability if not properly fermented.

• Check for mold (rare but possible): If you see fuzzy growth, discard the batch.

• Signs of a healthy ferment: Bubbles, slight color change, softened garlic/ginger, tangy smell.

• Signs of spoilage: Foul odor, sliminess, visible mold.

Here’s a breakdown of the health benefits of each:

🧄 Fermented Garlic in Honey

Key Benefits:

1. Immune Boosting:

   • Garlic contains allicin, a powerful antimicrobial and antiviral compound.

   • Fermentation may increase its bioavailability and reduce its pungency while preserving these beneficial compounds.

2. Anti-inflammatory and Antioxidant:

   • Garlic is high in antioxidants like selenium, quercetin, and vitamin C.

   • Helps reduce oxidative stress and chronic inflammation.

3. Cardiovascular Health:

   • May lower blood pressure and cholesterol.

   • Garlic can support healthy circulation and reduce the risk of atherosclerosis.

4. Antibacterial and Antiviral Properties:

   • Fermented garlic is especially useful during cold/flu season as it may help fight infections and shorten illness duration.

5. Digestive Support:

   • Fermentation introduces beneficial bacteria (lactobacillus), which support gut health.

🌿 Fermented Ginger in Honey

Key Benefits:

1. Digestive Health:

   • Ginger is well known for relieving nausea, gas, bloating, and supporting overall digestive function.

   • Fermentation enhances enzyme production, further helping digestion.

2. Anti-inflammatory and Pain Relief:

   • Gingerol, the active compound in ginger, is anti-inflammatory and can reduce muscle pain and joint stiffness.

   • May help with menstrual discomfort and arthritis.

3. Immune System Support:

   • Ginger stimulates circulation and can help fight off infections.

   • The combination with honey enhances antimicrobial effects.

4. Respiratory Relief:

   • Soothes sore throats, reduces coughing, and acts as an expectorant for colds and bronchitis.

5. Gut Microbiome Support:

   • Like fermented garlic, fermented ginger introduces beneficial microbes and helps balance the gut flora.

🍯 Why Raw Honey?

• Natural preservative: Honey is antimicrobial and antifungal.

• Rich in enzymes and prebiotics: It feeds good bacteria and enhances the fermentation process.

• Soothing and healing: Especially beneficial for sore throats and skin.

🧪 How to Use:

• Take 1 teaspoon daily as a tonic.

• Use as a dressing, marinade, or stir into tea (cool enough to preserve probiotics).

• Especially good to take at the onset of cold or flu symptoms.

⚠️ Cautions:

• Not for children under 1 year (risk of botulism).

• Use caution if you’re on blood thinners, insulin, or have garlic/ginger allergies.

• Monitor for fermentation pressure buildup in sealed containers.