Garlic Honey (Fermented-Style Immune Booster)

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Garlic Honey (Fermented-Style Immune Booster)

 Description

Garlic Honey is a traditional home remedy made by submerging raw garlic cloves in raw honey. Over time, the garlic releases beneficial compounds into the honey, creating a sweet, pungent mixture often used to support digestion, soothe sore throats, and promote overall wellness. While not a cure-all, it’s a simple, natural addition to a balanced lifestyle.

 Ingredients

  • 1 cup raw honey (unpasteurized is best)

  • 8–12 cloves fresh garlic, peeled and lightly crushed

Instructions

  1. Peel garlic cloves and lightly crush them to activate allicin.

  2. Place garlic into a clean, dry glass jar.

  3. Pour honey over the garlic until fully submerged.

  4. Stir gently to remove air bubbles.

  5. Loosely cover the jar (do not seal tightly for the first few days).

  6. Store at room temperature, away from direct sunlight.

  7. Stir or gently flip the jar once daily for the first week.

  8. After 7 days, it can be used immediately or allowed to ferment longer (up to 1 month).

 Prep & Storage

  • Prep time: 10 minutes

  • Rest/Ferment time: 7–30 days

  • Shelf life: Up to 6 months (refrigerated after opening)

 Servings

  • Serving size: 1 teaspoon

  • Servings per jar: ~48 teaspoons (1 cup honey)

Nutritional Information (Per 1 tsp – Approximate)

  • Calories: 21

  • Carbohydrates: 6 g

  • Sugars: 5.7 g

  • Fat: 0 g

  • Protein: 0.1 g

  • Sodium: 0 mg

(Values vary based on honey type and garlic amount.)

Potential Benefits

  • Supports immune function (mild antibacterial properties)

  • May help soothe coughs and sore throats

  • Supports digestive health

  • Traditional remedy for seasonal wellness

  • Natural alternative to processed sweeteners

⚠️ Benefits are supportive, not medicinal.

Notes

  • Bubbling is normal during fermentation

  • Garlic may turn blue or green — safe and natural

  • Flavor becomes milder and sweeter over time

Tips for Best Results

  • Use raw, local honey for maximum enzymes

  • Always keep garlic fully submerged to prevent spoilage

  • If stomach sensitivity occurs, take with food

  • Start small (½ tsp) if new to raw garlic

 Q & A

Q: Can I eat the garlic cloves too?
A: Yes! They’re softer, sweeter, and less harsh over time.

Q: Should this be taken on an empty stomach?
A: Optional. Some prefer it; others may experience irritation.

Q: Is this safe every day?
A: For most healthy adults, yes—in moderation.

Q: Who should avoid it?
A:

  • People with garlic allergies

  • Those on blood thinners (consult a doctor)

  • Children under 1 year (honey is unsafe)

Q: Does it cure illness?
A: No. It may support wellness but does not replace medical care.

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