This wonderful home remedy does not need a culture. Honey has its own special microbial abilities and is also a prebiotic that will ferment the garlic. Garlic is also a huge prebiotic, and together they make for a wonderful food that works like medicine that's super easy to make! Allicin is an organosulfur compound in garlic that is made when you crush the garlic or ferment it. It's a defense mechanism against attacks by pests on the garlic plant, and has incredible benefits. There have been studies that suggest a daily high dose of allicin showed effectiveness in preventing the common cold. Eat a clove a day at the first sign of a cold or flu. Food is Medicine, especially if it's fermented!~Donna
Peel garlic cloves and place in a mason jar. You can use any size jar depending on how much you want to make. Fill the jar with garlic 3/4 of the way to the top.
Pour honey over the garlic until it just covers the garlic. Mix the honey into the garlic until it covers it. The honey will get thinner over time. Cover with a secure lid.
Place in a cool dark place and turn or shake daily to make sure garlic is coated with the honey. This will help prevent the growth of Kahm yeast. Kahm yeast is harmless but can make the garlic taste "off".
Let it ferment for 2 weeks, then i'll be ready to eat!
You can leave it for up to a year on your counter or in a cabinet and the garlic will change color and lose some of its spiciness. It will actually have a wonderful flavor that can taste like candy!
No worries about botulism when it comes to this or other cultured foods. The good bacteria dominates and keeps pathogens out. Botulism can only occur when you heat a food and can or remove the oxygen. Heating the foods kills all the bacteria and then only botulism can survive the high heat. You never do this with cultured foods which makes them one of the safest foods to make and eat. Good bacteria dominates!
Just a reminder that babies👶shouldn't have honey until they're a year old.