FERMENTED GARLIC in HONEY with Safety Tip To Prevent Honey Botulism Poisoning

Awwww... I uses eucalyptus honey and took the top off to burp twice today after 2 days it was spilling over and popped top up. Do I have to worry now..? Hate to throw it out.

I heard about putting garlic in honey. So I did. I didn't know it would ferment. That's when I did a search and discovered this video.
Well, before watching in its entirety, I went ahead and added a couple teaspoons of vinegar!!! OMGOSH
I just did the garlic into the honey, yesterday afternoon. We're right at about the 24-hour period... And I do NOT want to throw this out. It's six heads of garlic and nearly a quart of honey.
Dear Lord, I need some help!

Hi I made mine in November 2023, and left it in cupboard is it still ok to consume

Thank you for a thorough informative video.💙

❤❤❤❤❤❤❤

I saw a video where somebody used a toothpick to poke holes all over the garlic before adding the honey… Is this advantageous or a waste of time?

excellent presentation and information! Thank you.

Excuse me, tomorrow is my harvest day. 14 days total. But i forgot to burp it each day. What do you think? Will it work? I am to scared to open it 😩

What is the ph limit for safety ?

Hi I made mine in December 2023, and left it in cupboard is it still ok to consume? I did burp it in the beginning.

Can you do apple cider vinegar?

I'm a beekeeper so I use a refractometer to make sure all my honey has a moisture content is between 15-18% to prevent spoilage. The moisture in garlic adds moisture to the honey and adding additional liquid like vinegar or kombucha adds more moisture. You should always check your finished product for moisture content. If above 18% put the honey in an open container and place it in a food dehydrator set at 95 degrees F. Check it hourly with a refractometer. You should not reduce moisture below 15% because that causes more problems. An alternative to maintain an acidic PH in garlic honey might be to add citric acid powder. If you don't have it in powder form just crush vitamin C which is citric acid.

Excellent video!!
Loved the ph testing over time.

What happens if i do this with regular honey instead of raw honey

Hi Adrienna, I made my first fermented Garlic Honey on 7-13-2024. My question is, can I add new garlic to the already fermented honey? I have a lot of honey left over. My honey still has some garlic in it. Also my PH is border line 4.46. Could I add small amounts of garlic monitor the ph maybe add a little vinegar to bring the ph down? Thanks for the awesome videos.

Can you use Manuka honey and use Apple cider vinegar?

Here's my test results: I made a quart of garlic honey with 1" head space. I used honey from my bee yard having 17% moisture content. I pulverized one third quart of clean cloves in a glass blender with honey, adding a table spoon of citric acid power to maintain acidic PH level. Using the PH tester you recommended; periodic testing was 3,4-3.7PH consistently. The risk of bacteria contamination is in storage after fermentation. If you refrigerate the finished product it should keep for a year without problems however if you store it at room temperature, bacteria will grow because my mixture finished at 24% moisture due to the garlic juice. It will be higher if you use a liquid to maintain PH. I'm drying my garlin honey at 95 degrees to preserve the nutritional honey enzymes in an open bowl with my food dehydrator. moisture content is dropping 2% every 24 hours so it will take 3 days in the dehydrator to stabilize my garlic honey for storage. A side benefit of the dehydration process is the mixture tastes better. I enjoy your videos. Thank you. Ron

Is there a way to test for botulism? I made a batch and it's probably going on 4 months. I just keep forgetting about it. I made it in a jar with an airlock on top. If a Ph reader shows that it's not in the safe zone, should I just throw it out and start a new batch?

Thank you so much for this great information. I have never fermented anything, so this is the first time I am trying since I have heard good things about it.
The question I have is, I have assembled the honey, garlic, and some lemon in a mason jar. I mistakenly put it in the refrigerator after only 3 days at room temperature, instead of 14 days. It has been refrigerated for about a month and a half. Has fermentation ever started? If not, can I put it back on the counter to ferment? Or do I just have honey garlic relish now and start over.
I would like to add that I just did the calibration, and it looks good.

How long does it keep?

I used apple vinegar, my honey with fermented garlic is below 3.0 pH on 4.5 pH Honey after one week. I advise everyone to use this tip, do not risk.

This was well done! I always add a tbsp of acv as insurance!
Last week I made pickled jade garlic. It's so gorgeous as a garnish!
Looking at the jar w/o vinegar gave me the willies with that 4.8 pH 😅
Ty for such an in depth video! Ty for the link too, ordering thru your affiliate today! 😊
Subscribed!

I do the smell and taste test. And pray lol jk. Haven't had any problems ever. Took advice from a Caribbean bloodline. Too hard to screw up.

Shelf stable?

Hi, so I followed your exact method of making this. I started a few days ago but found out my jar lid is not airtight, so I changed it today to a regular mason jar lid. Is this still okay or should I start over? Thank you for your help! :) <3

I made my first batch of honey garlic 2 nights ago. After the first night, some of the garlic is green in places. Like grass green. Why? Any input is appreciated.

Thank you for the very informative video. I’ve been making this for about a year and the last jar of the last batch I made in Aug of 24, I found small spots of mold floating on top when opened. My process is, half jar of garlic then covered with honey and then a glass weight on top. I removed the mold. Should I be concerned with the remaining contents? TYIA

Do you like Yerba Mate tea?😊

I made some with pre peeled garlic. Then heard you should use fresh garlic. Should I throw out the jars with pre peeled?

when garlic is gone can you use the left over honey to make a a new batch just adding garlic to the left over honey

Afted making after how many days i must eat it?

N ed to bruise the garlic first

🔴❓So vinegar CAN be used in a lacto-ferment? Is raw unheated honey based fermentation the one exception or are there other non water-salt brines that can be used whereby adding vinegar (acetic acid) does not impede lacto-fermentation (lactic acid formation)? ⁉️

My garlic turned turquoise/blue why is that...I read it was ok to eat. But I didn't trust it

Is it ok to dice up the garlic to smaller bits before mixing with the honey???

Thank you in advance! ❤

My honey won’t flow. It’s crystallized. How do I use it? Do I warm it up first.

How can you confirm the fermentation. I only recall seeing bubbles the first day.

I LEARN MORE FROM YOUR VIDEO ,THANK YOU

I made some honey and garlic fermentation and was afraid to eat it after reading about botchulism. I also noticed like a thin white milky substance in the honey, I assumed it was the garlic sking thinning out and breaking down but wasn't sure. Can someone confirm?

Can stored inbthe fridge as here temperature is 34,35,37..after 24 hrs can put in the fridge as previously my garlic turned green bubble alot i throw it.

I’m at 3.5 weeks and the ph in my honey garlic is 4.62
If it doesn’t go down, I assume to toss it?
I put vinegar in it at the start. Bummed!

My garlic honey’s pH level is 4.29, is this in a safety zone? It’s been 19 days since I started making it. I used the same pH tester you have. Thanks bunches! 🙏🫶

Is it possible to use lemon juice instead of the vinegar.

If using vinegar...Would ACV or white vinegar be best?

Does anyone know if you can use the frozen peeled garlic or does it have to be the fresh cloves?

Hello! What kind of cap are you using for your jar here? Thanks!

So after Day 10 I can stop "burping" my jars ?

What happens when my honey is used and my garlic is not covered what do I do then? Thank you.

Mine is very old really dark. It has vinegar added Is that OK?

I made this exactly a year ago and left it on top of the kitchen shelves and forgot about it. I just remembered that I made that a year ago, and now I tried to taste it and it's still very delicious. The taste actually improved, because the last time I tasted it was when it was only 3 months old. Back then, the spiciness and flavor of garlic is so strong that I coudn't handle it. But tonight, it was different.

The sweetness of honey replaced the spiciness of garlic, but the flavor is still there. The garlic is still crunchy after a whole year. Both honey and garlic became darker in color.

I'm looking forward to make another large batch this week, and preserve it for the next years or so.