While I have fermented a few batches of garlic myself, this particular recipe I threw together for my spicy-loving uncle. Garlic and honey, by themselves, are packed with immune-supporting benefits: anti-fungal, anti-microbial, anti-bacterial, and anti-inflammatory just to name a few. But the benefits of hot peppers are not to be understated either! One pepper contains more vitamin C than an orange, and spicy foods are known to have many health benefits. The addition of the fermentation just amplifies all these qualities and turns a very powerful concoction into a whole bunch of yum!
I recommend using all organic or locally sourced ingredients to reduce the amount of pesticides, herbicides, and other contaminants from polluting this healing homemade medicine. Garlic is super easy to grow, and this is a great use for those damaged heads or smaller specimens you may not want to re-plant or store.
This super-healing concoction is not for the faint of heart! Whether you’re a die-hard “sweat it out” kind of healer, or just a seeker of spicy deliciousness, this recipe is packed full of antibacterial, antimicrobial, and anti-inflammatory properties as well as smoking-hot flavor. You’ll love this hot honey fermented garlic!
Recipe Card
Ten-Pepper Hot Honey Fermented Garlic
Description
This super-healing concoction is not for the faint of heart! Whether you’re a die-hard “sweat it out” kind of healer, or just a seeker of spicy deliciousness, this recipe is packed full of antibacterial, antimicrobial, and anti-inflammatory properties as well as smoking-hot flavor. You’ll love this hot honey fermented garlic!
Ingredients
Instructions
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Sterilize a quart jar and fermenting lid. Wearing rubber gloves, remove the stems from the peppers and roughly chop. Place in the jar.
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Smash the garlic with the bottom of a mason jar or a stout glass and place it in the jar. The garlic doesn’t need to be minced, just mashed enough to start the release of the healing compounds within. Add enough garlic on top of the peppers to bring it to about two-thirds full. Don’t overfill the jar.
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Once all the garlic has been added, slowly pour in the honey on top. It may take some time to add the honey; feel free to pour some on and let it sit, covered, to trickle down; gently stir with a spoon and add some more honey until there are no more air bubbles left in the garlic/pepper mixture and the honey reaches about to the neck of the jar.
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Place the fermenting lid or cover tightly with muslin and a rubber band for approximately 1 month, stirring every day for the first week, then weekly thereafter. The garlic and the honey can be used before the month has passed, but for the best flavor and benefits, wait at least 4 weeks before digging in. Honey-fermented garlic stays good on the shelf indefinitely and may become darker in color as it ages; however, if any mold is detected, discard it.
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