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Homemade Garlic Honey Immune Tonic: Easy Best Recipe

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This homemade garlic honey fermented immune tonic is a simple, probiotic-packed powerhouse that combines raw honey and fresh garlic to create a versatile, immune-boosting elixir. It’s a time-tested remedy that’s perfect for cold and flu season, and it can be used as a daily wellness shot, in tea, or on toast.

Ingredients

Scale
  • 1 cup (340g) raw, unfiltered honey
  • 1 cup (about 140g) fresh garlic cloves, peeled
  • 1/4 tsp (1g) sea salt (optional)

Instructions

  1. Prepare the Garlic: Peel 1 cup (about 140g) of garlic cloves. To make peeling easier, smash each clove lightly with the flat side of your knife. Leave the cloves whole; do not chop or mince them.
  2. Fill the Jar: Pack the peeled garlic cloves into a clean, dry 16 oz glass jar. Leave about an inch of headspace at the top.
  3. Cover with Honey: Pour 1 cup (340g) of raw honey directly over the garlic cloves. Use a wooden spoon or chopstick to stir gently, ensuring every clove is coated. If using salt, sprinkle it in now.
  4. Poke and Release: Use a chopstick to poke down into the jar, releasing any trapped air bubbles. Ensure no garlic is floating above the honey line.
  5. The Initial Rest: Place the jar on your kitchen counter, out of direct sunlight. Do not seal the lid tightly. Either leave the lid slightly ajar or cover with a clean cloth secured with a rubber band.
  6. The Daily Burp and Swirl (Days 2-14): For the next two weeks, ‘burp’ the jar once a day. Open the lid, give the jar a gentle swirl to re-coat any exposed garlic, then close it back up loosely.
  7. The Taste Test (Day 14): After two weeks, taste a tiny spoonful. If you like it, move it to the fridge. If you want it stronger, let it ferment for another week.
  8. Storage (Day 14+): Once the tonic has reached your desired flavor, seal the jar tightly and store it in the refrigerator. It will keep for up to 6 months.

Notes

The single biggest issue is mold. If you see fuzzy green or white spots on the garlic, throw the whole batch away. The daily swirl is your best defense. Make sure every clove stays submerged. Don’t skip the daily burping to prevent pressure buildup. The flavor changes dramatically over time; patience is key. Keep the jar in a relatively cool part of your kitchen (65-75°F / 18-24°C).

Nutrition

Keywords: garlic honey, immune tonic, fermented honey, homemade remedy, wellness shot, garlic honey recipe, immune booster, raw honey, fermented garlic

Find it online: https://sparklechew.com/homemade-garlic-honey-immune-tonic-easy-best-recipe/