BLOG: Fermenting honey & garlic

Fermenting honey & garlic

Fermented honey & garlic recipe

NOTE: This BLOG page contains affiliate links. Amazon makes me say that....and, all links on this page other than the clickable photos will take you to websites that I do not own.

So excited about my first ferments of 2022. This wonderful fermented food can be used medicinally or in a variety of recipes. Heat damages the properties of most foods including raw honey and garlic.

Before we get started, please note that honey is not recommended by the AAP for chidren under 12 months of age due to botulism. If you are concerned about botulism in your honey, use a pH test strip. Botulism spores reproduce when pH is greater than 4.6 - PubMed reference. The range of pH for honey is between 3.2 - 4.5 - PubMed reference. If the pH of your honey is too high before adding your garlic, add a bit of ACV with the "mother" (I like Braggs ) to increase acidity then retest. Add only a little ACV at a time because it's usually easier to add a bit more ACV than to add more honey.

Making it is super simple. If you don’t have some of the items, I’ve added Amazon affiliate links where you can buy them but you should be able to find most of these items locally if you don’t already have them. This recipe is being supplied absolutely free and you don’t have to use any of my links, however, if you appreciate my BLOGS, feel free to use one or more of the links or drop a donation to my Southside Bank loan account 246965 (routing 111923607) as I’m still paying off an original debt of over $100k incurred from 5 years of giving away free chiropractic care. High overhead does not go well with a soft heart.


The raw honey I started with today was crystalized pretty hard so I gently warmed it to the point that I could stir it. If you can stir the honey, there is no need to warm it.


Consumption of honey is not recommended by the AAP for chidren under 12 months of age due to botulism.

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