*article contains affiliate links
Making fermented garlic and ginger is so easy! I’ve just made a jar of garlic and ginger that I’m fermenting. The longest part of the prep was peeling and slicing my garlic! If you are wondering why I’m fermenting, I’m going to share five benefits:
- 1. Strengthens Immunity: All three ingredients have immune-boosting properties. Garlic and ginger are antimicrobial and antiviral, helping to ward off infections, while honey’s antioxidants support immune health, making this blend effective for cold and flu prevention.
- 2. Improves Digestion: Fermentation produces beneficial enzymes and probiotics, which enhance digestive health. Ginger supports healthy digestion by reducing bloating and aiding in nutrient absorption, while garlic and honey help maintain a balanced gut microbiome.
- 3. Reduces Inflammation and Pain: Ginger and garlic both have strong anti-inflammatory properties, which may help reduce joint pain, muscle aches, and inflammation throughout the body. This combination can be beneficial for those with arthritis or chronic inflammatory conditions.
- 4. Supports Heart Health: Garlic is known to help reduce blood pressure and cholesterol, while ginger may improve blood circulation. Honey’s antioxidants further support heart health by reducing oxidative stress, potentially lowering the risk of cardiovascular disease.
- 5. Enhances Energy and Reduces Fatigue: Honey’s natural sugars provide quick energy, while ginger and garlic help increase circulation and vitality. This can boost energy levels and reduce general fatigue, promoting overall well-being.
This fermented trio offers a natural and synergistic way to support holistic wellness, especially as part of a daily routine. Creating fermented garlic and ginger is quick and easy to prep and only takes a few days to get to the fermentation stage.
To create fermented garlic and ginger, you only need three ingredients and a few supplies: garlic, ginger, and raw honey. I prefer local raw honey, as it can help with allergies you may have in your area. If you cannot find local raw honey, Amazon has some lovely organic raw honey, which you can find here.
You can slice each clove of garlic manually or save time, as I did by peeling each clove and cutting it in this excellent garlic slicer. This garlic slicer is a real-time saver! Caution, though! The blades are sharp. While cleaning this a week ago, I accidentally cut my finger on the blades as I reached into my sink water. This also minces garlic. It’s a convenient tool!
After you slice your garlic and ginger (to taste, I don’t measure), fill a pint canning jar about 2/3 full. Add your honey to cover it, and I add honey, leaving about an inch to 1/2 inch headspace. If you don’t have canning jars, I’d invest in some, as you can add meal prep things to them. For example, I prepped a Thai salad for the week, and I used pint jars and a stick in the fridge. That’s easy to take to work and fix a little dressing container. You are GOOD to go! If you need canning jars, Amazon has those too! Here’s a link for canning jars!
After I stir the garlic, ginger, and honey mixture, I cover it with a plastic lid and turn it upside down to ensure that all the garlic and ginger are coated. Then, I loosen the lid just slightly to let the gases escape. Repeat daily, tightening the seal, turning it upside down and back, then loosening the lid just a bit. You will start seeing bubbles. In about four days, it will begin to ferment well. This can go on for a few weeks. Don’t refrigerate during this fermentation time. After it’s fermented, you can store it in the refrigerator.
The healthy oils from the garlic and ginger will infuse the honey, making it much thinner. You can eat a spoonful daily and even a few sliced garlic cloves when this is ready. You can also add a little honey mixture to apple cider vinegar to make a healthy dressing for a salad.
Here again is what you need, and I’ve added links to products if you need any.
- Fresh Garlic
- Fresh Ginger
- Raw Honey (local if you can find it)
- Pint-size canning jars (can be regular or wide-mouth; just make sure your BPA-free plastic lids match the regular or wide-mouth jar, whichever you choose)
- BPA-FREE plastic lids for the jars
- Garlic slicer tool
Another item to consider is investing in a few books on gut health and fermenting foods.
- Pickling & Fermenting
- Nourishing Traditions (an older but very nutritious focused book. I love mine. They also have one on making Bone Broth, which I also have and love)
- Cultured Food For Health (this author is my absolute FAVORITE educator on cultured and fermented foods)
I’d LOVE to hear about your journey as you use cultured and fermented foods. Reach out to me at support@oatsandearth.com
Be Whole ~ Joycelynn
Can I add apple cider vinegar (with mother) to this? Thank you, Harold
Using apple cider vinegar with the mother, and using it instead of the honey, would make it more like how I make fire cider, so yes would be beneficial. You could add a little honey each time you take a small class shot of it. Or dilute an oz or two of it in water and add a little honey and cinnamon to taste each time you drink it.