This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Cart 0

Congratulations! Your order qualifies for free shipping You are $150 away from free shipping.
No more products available for purchase

Products
Pair with
Subtotal Free
View cart
Shipping, taxes, and discount codes are calculated at checkout

Spicy Honey Fermented Garlic

Spicy Honey Fermented Garlic - SAVAGE BEE-CHES®

Before we get into the recipe. We were curious about this emergence of honey fermented garlic. It has become quite popular in the recent years.
From what we learned fermenting garlic in honey does not originate from a specific culture or country; rather, it is a practice that has emerged independently in various parts of the world. Both honey and garlic have been used for their medicinal properties for thousands of years across many cultures, but there isn't a clear, documented origin of combining the two through fermentation.

Individually, both honey and garlic have been used in ancient civilizations such as Egypt, Greece, Rome, China, and India for their healing properties.

Traditional Medicine: In various traditional medicine systems, such as Ayurveda and Traditional Chinese Medicine, honey and garlic have been used for their antimicrobial and health-promoting properties. However, their combined use through fermentation is more of a modern practice rather than a traditional one.

Modern Natural Health Practices: The trend of fermenting garlic in honey has gained popularity in recent years, particularly within natural health and DIY home remedy communities. It reflects a growing interest in fermentation and natural health remedies.


Global Practice: With the internet's rise and the sharing of information across cultures, fermenting garlic in honey has become more of a global practice, adopted by people worldwide interested in natural health, fermentation, and culinary experimentation.

In summary, while both honey and garlic have roots in ancient traditional medicine, the specific practice of fermenting garlic in honey is a more contemporary development, embraced by diverse cultures in the context of a global exchange of culinary and health practices.

Its has become so popular in recent years due the following;

Health Benefits: Both honey and garlic are renowned for their health-promoting properties. Garlic is known for its antibacterial, antiviral, and anti-inflammatory properties, and is rich in antioxidants and vitamins. Honey, especially raw honey, is also praised for its antibacterial and anti-inflammatory qualities. When fermented together, many believe these benefits are enhanced.

Flavor Enhancement: Fermenting garlic in honey mellows the pungent, spicy taste of raw garlic while infusing the honey with a savory depth of flavor. This creates a unique condiment that can be used in various culinary applications, from dressings to marinades or even as a spread.

Natural Preservation: Honey is a natural preservative due to its low water content and high acidity. When garlic is submerged in honey, it ferments slowly, creating an environment hostile to bacteria. This process preserves the garlic, extending its shelf life.

Probiotic Potential: Fermentation is known for producing probiotics, which are beneficial for gut health. While the probiotic content of garlic honey hasn’t been extensively studied, fermented foods in general are a popular source of natural probiotics.

Simplicity and Accessibility: Making fermented garlic honey is relatively easy and requires minimal equipment. It can be prepared at home with just fresh garlic and honey, making it accessible to those interested in DIY food projects or natural remedies.

Culinary Trend and Tradition: There’s a growing interest in both fermentation and traditional remedies in contemporary cuisine. Fermenting garlic in honey taps into this trend, offering a product that is both a nod to traditional practices and appealing to modern tastes.

Versatility: The final product is versatile and can be used in various dishes, adding a unique flavor profile. It's popular among food enthusiasts who enjoy experimenting with different ingredients and flavors.

It's important to note that while fermented garlic in honey is generally considered safe for consumption, it should be prepared and stored correctly to avoid the risk of botulism, particularly ensuring that the garlic stays fully submerged in honey.

Fermented Garlic using SAVAGE BEE-CHES Habanero Infused Honey (Still Testing will update)

Ingredients:

  • 1 cup SAVAGE BEE-CHES Habanero Infused Honey ( this is approximate depends on size of jar and amount of garlic)
  • 1-2 heads of fresh garlic
  • A clean, dry jar with a lid
20231217_195031.jpg 20231217_200210.jpg 20231217_200227.jpg 20231217_200234.jpg 20231217_200245.jpg Instructions:
  1. Prepare the Garlic:
    • Separate the cloves from the garlic heads. Peel each clove. You can leave the cloves whole or slice them if you prefer a more intense flavor exchange.
    • Ensure the garlic is completely dry as any water can affect the fermentation process.
  2. Fill the Jar:
    • Place the peeled garlic cloves into the jar. Arrange them so there's enough space for the honey to cover them completely.
    • Gently press down the cloves with a clean spoon to create more space and release some of the garlic juices.
  3. Add the Honey:
    • Pour the SAVAGE BEE-CHES Habanero Infused Honey over the garlic cloves. Make sure the cloves are fully submerged in honey. Leave some space at the top of the jar to allow for fermentation gases.
    • Use a clean spoon or stick to stir and release any air bubbles in the jar.
  4. Seal and Store:
    • Close the jar with its lid. Store it in a dark, room-temperature spot. An ideal place is a kitchen cupboard or a pantry.
  5. Monitor and Wait:
    • Check the jar every other day. Open the lid to release any gases (this is known as “burping” the jar) and ensure that the garlic cloves are still submerged in the honey.
    • You might notice bubbles forming in the honey, which indicates fermentation.
  6. Ready to Enjoy:
    • The garlic will be ready to eat after about one month of fermentation. However, you can let it ferment longer for a more robust flavor. The longer it ferments, the more mellow the garlic will become.
    • Once it reaches your desired taste, you can store it in the refrigerator to slow down the fermentation process.
Usage Tips:
  • Enjoy your fermented garlic with SAVAGE BEE-CHES Habanero Infused Honey as a unique condiment. It can be used in dressings, marinades, or even spread on toast for a spicy kick.
  • The honey, now infused with garlic flavor, can also be used in various recipes for an extra burst of flavor.
Safety Note:
  • Ensure all utensils, the jar, and your hands are clean before preparing to reduce the risk of contamination.
  • Always make sure garlic cloves are fully submerged in honey to prevent mold growth.
Enjoy this unique blend of spicy and sweet, coupled with the health benefits of fermented garlic!

Leave a comment

Please note, comments must be approved before they are published