While garlic does contain allicin—a compound known for mild natural antibacterial properties—it is a complementary food, not a clinical replacement for antibiotics or medical treatments.
Fermented Garlic Honey Tonic
Ingredients
- 1 cup whole garlic cloves, peeled and lightly crushed with the flat side of a knife
- 1 to 1.5 cups raw, unpasteurized honey (enough to fully submerge the garlic)
Instructions
- Place the peeled, lightly bruised cloves into a clean, sterilized glass jar.
- Pour raw honey over the cloves until they are completely covered, leaving at least 1 to 2 inches of headspace at the top.
- Seal the jar loosely with a lid. During the first week, turn the jar upside down once daily to keep the cloves coated in honey.
- “Burp” the jar daily by loosening the lid slightly to release carbon dioxide gas produced during fermentation, then re-tighten.
- Store in a dark cabinet at room temperature. The mixture will thin out and bubble over the course of 2 to 4 weeks.
Safety Note: Honey should never be given to infants under 12 months due to the risk of infant botulism. If you suspect an active bacterial infection, consult a healthcare provider for proper diagnosis and treatment.