Instructions
1. Prepare the Garlic
Peel the garlic cloves. Leave them whole or lightly crush them with the side of a knife to release allicin, the garlic’s active medicinal compound.
2. Combine
Place the garlic cloves into the clean glass jar.
3. Add the Honey
Pour the raw honey over the garlic until it is completely submerged, leaving about 1 inch of headspace at the top of the jar to allow for fermentation gases.
4. Infuse
Seal the jar and store it in a cool, dark place for at least 3–5 days. Over time, the honey will become thinner and the garlic will darken—both are normal signs of infusion.
5. “Burp” the Jar
Once a day, gently flip the jar to keep the garlic coated. Briefly open the lid to release any pressure buildup caused by natural fermentation.
How It Works
Raw honey is essential, as pasteurized honey lacks beneficial enzymes. Through osmosis, garlic releases its juices into the honey, creating a syrup rich in bioactive compounds.
The mixture can be stored for several months at room temperature. Many people take one spoonful daily, or eat one infused garlic clove at the first sign of a cold for immune support.
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