Fermented Probiotic Garlic, Ginger and Sage Herbal Honey

dorsetcountrylife
4 days ago
2 min read

Making Fermented Probiotic Garlic, Ginger, and Sage Herbal Honey at home is a simple way to boost your health naturally. Packed with immune-supporting garlic, warming ginger, and soothing sage, this herbal honey combines powerful antioxidants with the gut-friendly benefits of natural fermentation. The probiotics created during fermentation help support digestion and overall gut health, while the honey acts as a natural preservative and sweetener, making it both healing and delicious. It’s an easy, shelf-stable remedy to have on hand during cold and flu season, for soothing sore throats, or simply as a flavorful addition to teas, dressings, and marinades. By making it yourself, you control the quality of ingredients, avoid additives, and create a potent, homemade tonic that supports wellness in a way store-bought alternatives simply can’t match.

Ingredients

250-300mls of raw honey (local honey is generally unpasteurised but check with your local greengrocer or farm shop)
A handful of fresh sage leaves
A handful of fresh ginger, peeled and sliced, use a teaspoon to peel the ginger
10-15 cloves of garlic, peeled

Instructions:

Add the sage, ginger and garlic into a clean, dry jar with an airtight lid.
Pour over the raw honey, leaving space at the top (approx 1 inch).
Seal the jar with the lid and tip up and down in a shaking motion several times to ensure the herbs are fully coated in honey, this is a very important step.
Loosen the lid a little, so that the gases that are produced as a result of the fermentation process can escape and store in a cool, dark place out of direct sunlight. You may want to sit it on a peice of kitchen
Every day,tighten the lid and tip up and down to mix several times to ensure all the herbs are continually re-coated in honey.
Then re-loosen the lid again and replace in a cool dark cupboard.
Repeat this every day for 3 weeks by which time the honey will be fully fermented, although the honey can be consumed at any point during this time.
After 3-weeks, strain the fermented honey through a clean sieve into a clean and dry jar, seal with an airtight lid and store in a cool, dark cupboard where it will remain safe to use for at least a year.
Dose: Take 1-2 tsps. a day as a general health tonic and to keep the immune system in optimal working order to help prevent seasonal infections.

TIPS

Pasteurised honey will not work, so only use local raw honey. Read the jar carefully when buying honey as you will be surprised to see many have added ingredients and most have been pasteurised, it does have to be raw so ensure it says that on the label.

If it ever foams aggressively of smells off, then discard it. It should smell sweet, garlicky and slightly tangy but not unpleasant.