Directions

• Step 1 Place the peeled garlic into a wide-mouth mason jar. Add enough honey to completely cover the garlic cloves.
• Step 2 Place the lid on the jar, store in a dark place like the pantry/cabinet.
• Step 3 Everyday for the next 2 weeks, we BURP IT which just means open the lid for a few minutes (can stir the honey around a bit as well) to let air out of the jar.
• Step 4 Close back up.
• Step 5 After 2 weeks, the bubbles should be gone and your garlic honey is fermented! At this point, the garlic is way less pungent and tastes a lil more like candy with a tiny kick.
• Step 6 As time goes on, it will continue to ferment and release the beneficial properties. Only gets better over time!
• Step 7 STORAGE: Store in a cool place for a year if not longer.
• Step 8 HOW TO CONSUME: Pop a whole garlic clove, or take a spoonful of honey or BOTH!
• Step 9 NOTE:
• Step 10 If you are concerned about botulism, use a pH test strip. Botulism spores can’t reproduce with a pH of less than 4.6. If the pH is too high, add a splash of raw apple cider vinegar to add more acidity and retest.
• Step 11 Honey garlic should NOT be given to babies under one year of age.