FERMENTED GARLIC in HONEY with Safety Tip To Prevent Honey Botulism Poisoning
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- เผยแพร่เมื่อ 3 ก.ค. 2024
- Fermented garlic in honey is delicious and also known as an immune system booster during cold and flu season. This video will also demonstrate what to do to prevent honey botulism caused by c. Botulinum poisoning. Try this fermented garlic in honey recipe and enjoy!
Information in this video was learned from Kaitlynn Fenley and The Cultured Guru School of Fermentation. cultured.guru * fermentation.school
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➡️ COMMON QUESTION
Can I Use Vinegar? Yes, any kind will work.
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➡️ CHAPTERS:
00:00 Intro
00:29 Botulism Info
03:30 Fermentation Period
06:12 Comparison
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving TH-cam Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Your organized research and presentation is phenomenal! Thank you for all the time and frustration you save me and reassurance of how to ferment safely ✨
7:52 Perhaps also important to mention, there has never been a documented case of botulism poisoning from fermented garlic honey. While yes, the ph can rise above what is considered safe, the risk isn't nearly as high as it is with garlic in oil. Honey has additional properties besides a low ph that help protect it from botulism, it's own antibiotics and the sugar content itself.
This is untrue their have been numerous cases of botulism from both garlic and honey both of which are high risk.
@lilesosannaflower9956 Where is this information from? I'm curious. Are there any actual written recorded cases? If so, where can they be found? Are they backed up and proven? If so, how? If you have any links, please forward.
@@lilesosannaflower9956
Will you please answer the question put to you.
Where are ANY of these cases of botulism that you state here.
@@lilesosannaflower9956 You work for the pharmaceutical companies don't you because there are absolutely no documented cases
It's so easy to access information like that. Just use Google Scholar with the topics honey and botulism and there are plenty of paper to read.
Incidence of Clostridium botulinum in honey of various origins
Hiroyuki NAKANO, Tadashi OKABE, Hideo HASHIMOTO, Genji SAKAGUCHI
Japanese Journal of Medical Science and Biology 43 (5), 183-195, 1990
I added raw ginger & turmeric to my last batch and its soo good!
I like to add jalapenos
I love that!
My honey turned into a weird gel like stretchy mess
Can you tell me a bit about the texture of the garlic? Is it crunchy? Soft? Does it it taste spicy like raw garlic, or does it become more mellow in flavour?
Just finished it after 3months, I used bigger garlic cloves, (i grew) sliced in 4s with the fresh ginger & turmeric sliced same size. left it capped 2-4 weeks at least. The honey stayed clear but crystallized at the end like it naturally does, and yes everything stayed crunchy n crisp but like candy. too sweet for me, so I Added the leftover chunks n crystals to a big tea brew 👌
Fermented Garlic and Red Onion with Honey. Never had a problem.. especially during "flu" season..
✌️👍
I like the "flu" in quotes because we dont actually understand what a flu is and how we collectively experience it. despite what "doctors" are telling us.
@@carlroy1865we understand it, you just don’t.
@@invinciblemode Lol, no we don't. You just believe what you're told and don't have the ability to critically think or question anything.
@@ReapingTheHarvest explain how the mRNA vaccine mechanism works? And what are the possible pathways for side effects to occur.
Hopefully someone will give you a medal for putting this up many thanks ******* ...
I thought ‘oh this video won’t be relevant to me’ but watched it anyway.. OMG.. I can’t believe how many little gems I could adopt from the video.
I made fermented garlic honey 6 months ago but was nervous to eat any lol. I bought the ph reader and used your video to calibrate and tested. 4.03. I’m good!! Thank you
From Rio with love. You know how to explain every process of fermentation in a very clear and didactic way. Thank you.
Garlic has antimicrobial, antibiotic properties - so I would think that the probability of it causing harm is close to none.
Thank you for this video! ... Blessings
Neurotoxins will be present over there, which is dangerous.
@@joelgeorgeable
Prescription drugs are dangerous, causing side effects and/ or creating a new medical condition. My daughter got type 2 diabetes from a prescription after 2 years, I didn't know it was a side effect, are I would of never allowed her to take. Now I research all prescriptions before either us takes it. To decide if I want to risk side effects or a new medical condition. Last year I came off 6 prescription only using Herbs, Wild Plants and food. I watched a lot of TH-cam videos and Googled a lot. I have 2 prescriptions to go to be off all prescriptions. Just recently found Moringa which can heal type 2 diabetes. Started her on it after 6 months now she's only 1 prescription for Diabetes. It said to cure 100's of different diseases. Hopefully in another year she will be well not even needing Moringa anymore.
The part about the botulism science was good. Like any fermenting you’ve got a keep it below the surface to deny it oxygen. I’m sure if the garlic was sitting right on top and not submerged in the honey it might make it acidic enough to grow botulism, but you need to keep it under the honey below the surface. I never thought about adding vinegar to my good idea.
Isnt botulism anaerobic too like lactofermentation? Both need to be submerged. But in any kind of fermentation, botulism is extremely rare. Its mostly dangerous in canning and food that arent acid or salted enough and needed to be refrigerated
Botulism thrives in a no oxygen situation, this is what makes it so dangerous, the only thing to kill botulism is very high temperature. refer to USDA National Center for Home Food Preservation
Botulism is anaerobic. Oxygen prevents its growth.
A sign of botulism is at the end of the whole process. When it’s supposed to be ready, it will have a bubbly/foamy layer on top and smell off. Don’t ever eat anything out of a can/jar/vacuum sealed bag if it has this.
The recipe I had said when we flip the jar once a day for a week or so, to also open the lid to air it out. She didn't do this and now I'm wondering about adding doing this which would add oxygen. I've bought a ph meter, but do you have any thoughts on if opening the lid would create a problem?
We do honey garlic by the half gallon. 2 lb. garlic . Equals 1 pound per quart...We just peeled garlic and add to honey. We have done this for years. We basically add it to salad and or sandwiches. I also sneak in a TBL. Just for a quick start. Yummy stuff!😊.
Love this woman!
So good I CANNOT WAIT 🙏🏻🥰
This was so helpful. Thank you.
Super interesting! Thank you! I’ll use this method 💕
Best presentation ever.
You're a great teacher!
Very helpful information!
Excellent! I was waiting for you to do this before making mine. Thanks you!
Just found your videos, so informative!! Can’t wait to watch all the others
Good info and presentation. Thanks!
Excellent presentation!
Very professionally done !
Thank you so much !
Such a well articulated video, thanks mam
Thank you for your presentation!
As always, pleasure to watch and learn and thank you for these little extras, help a lot! Greetings from Down Under
Thank you, my lady . Sharing wisdom is the Heart's truth 🙏❤️🖖!
Thank you! You speak and teach very well and now I can't wait to try this!
Greetings, a wonderful explanation on the process, supported with science and caring. Thank you☀️🌿🙏🏾
Doing apple cider vinegar now and looking forward to starting this soon.
Wow, this was such a helpful video. Thank you!!
Love ❤️ you videos like always. I learn a lot. Thank you so much.
Thank you for your knowledge and dedication to teaching us the journey to healthy living
You so thoroughly explained this process that I’m not afraid to try anymore. Thank you so much. Subscribed!
You have convinced me that this is safe. I appreciate the scientific detail. Thank you.
That's a very good tip and I'll try it with apple cider vinegar. I use Manuka honey when I add minced garlic to ferment. It makes a great cough medicine.
So much great information! Thank you for this video as it will help in my garden exploits!
Excellent video thanks for sharing.
Your voice , deliverance, and info are wonderful .
Enjoyed very much Beutiful change of learning 🎉❤
Loved the tips. thanks for this video
I really love you videos! Thank you for the detailed information, I am doing lots of fermentation after watching you.😀💖
Thank you! This is exactly the information I was looking for (regarding possible dangers and how to avoid)
Greetings from Turkiye. Thanks for amazing content.
You are a real pro in the instructional video scene. Thank you so much for clear, understandable instructions.
Thanks for letting us learn from your Videos 📸 Love the way you explain things ❣️
GOD Bless you and your Family ❣️🙏❣️
Wow, expensive ph meter, lol...I'll trust the process...its been used for years!
Thanks for the information. My meters for measuring salt % and PH arrived early last week. I am so relieved to be able to see for myself whether or not my fermentations are within the safety zone. My august batch of garlic and honey measured out in the high 4's. as well. I'm hoping that the garlic's medicinal properties will keep it safe. I was holding off on starting a new batch. I'm so happy to see that I can add a tsp of vinegar to the mix. My next urgent purchase will be a ph meter adequate for honey fermentation mixtures.
Ma'am, just saw your channel and I like how you explained it, so I subscribed and click the 👍. Must do this fermented garlic in honey.
Thank you for sharing your knowledge. 🥰
thanks so much for doing this one I remember I requested the honey garlic ferment a while back. I was making some mistakes when trying to do this ferment.
Very in time alert and info about Garlic in Honey, Thank you Dear, From Pakistan.
Awesome video ❤
Thank you so much for sharing I just happened to scroll onto your channel
Great information
Thank you for this video. I am trying to learn all of the lost things that kept us alive that are not talk to us anymore. I worry about the future and 10 learn so that I can provide for my family. Thanks again for the video. Blessings to everyone.
Great video and explanations, thank you.
Happy to buy you a cup of tea. I'm getting so much out of these videos. e.g. I didn't know that fermenting increases the nutritional value. That alone is worth the cup of tea (and probably more).
You did something different to your hair,looks good
Thanks for sharing! Just subbed!
Great information; thanks for sharing! I have a batch fermenting & will add kombucha to my next batch! 🤗💕🇨🇦
Great video! I can think of so many ways I could use fermented garlic. I noticed the new pH meter immediately and wondered if your old one had broken. Also… totally random… I love the shirt dress you’re wearing.
She does look pretty.
You explain ❤ Excellent thanks for sharing
You are a good lady
Superb!
Thanks
Looks great
As always - perfecto! Thank you! I recommend some Twinings Lady Grey tea 😇🍵
Love how throughout and detailed Your videos are! Would You know how long do es this keep? I have some left from last year and the year before, are they still usable?
Amazing thank u
Thank you
Can we use apple cider vinegar instead of other 2 option
Awesome cooking recipes medam.your recipes so so good & you tube channel,I love you channel ❤❤❤👍👍👍👌👌👌👌
¡Gracias!
Thank you, muchas gracias !
Thank you so muchly for your knowledgeable content! Loving all the videos!
If you are using a non pasteurized raw honey that is not liquid, should we melt it down first? Or will that compromise the project? And if not, turning it upside down and back, will it work? I think I'm a giving this a go today!!🤩
Finally..a way to use up my Manuka honey!
Thanks for info..I made my garlic honey 2 mos ago..have not used it yet..hope it's not a bad batch..
Thank you so much for your content. You are such a great teacher. So easy to listen to and learn from. Thank you sooo very much! I made pickled onions today and can’t wait to eat them! I made garlic and honey ferment about 10 days ago. I used raw peeled garlic from costco. It didn’t bubble very much. I can’t remember whether or not I put vinegar in. I was wondering if you ever used the pre-pealed garlic? The ingredients read just garlic. Do you have any insight or thoughts about using this type of garlic? I’d love to hear from anyone who has use the garlic from Costco specifically. 😁❤again thank you for your fabulous skills and sharing with us.
I'm pretty sure garlic like that is blanched to be able to get the paper off easily in an industrial manner; therefore, there is a bit of processing (de-naturing) that comes with already peeled garlic and perhaps may be the reason why you didn't observe those fermentation bubbles. So it may be that a good portion of the beneficial enzymes have been killed off by heat, which is why garlic you have to manually peel yourself is best.
Thanks for telling us the difference between the oh meters.
I would have probably ruined my older one.
Thanks!
Thank you so much!
With your soothing tone and clear enunciation i can enjoy your video in a relaxing mood. maybe i miss the point, why not simply brine (instead of honey) for garlic fermentation?
great video thank you, do you have any good ideas on what to use the garlic and honey for either together or separately?
How your skin is so young glowing and tighten ❤️❤️ pls share - how u care your skin care? And what you eat for making skin beautiful.
Here's my video: th-cam.com/video/TYBtEooNMUk/w-d-xo.html
Thanks so much for this explanation! Is it ok to use ACV?
Please make a full kombucha making video as well.
Nice!!
I'm thinking I would add bottled lemon juice instead of the vinegar. Lemon juice just sounds more compatible with my palate than vinegar 😊
Never use bottled lemon juice! Number one it’s plastic number two it’s always got other ingredients
I believe that that honey and garlic brine would be a good treatment for a sore throat.
It is! Recommend for bronchitis 😉
I make ginger ,honey and some grapes I grow. Wine 13 %. a 2 oz. shot makes my wear and tear arthritis happy in my feet!
Interesting you use grapes. As there is an arthritis folk med that is gin soaked yellow raisins. What you make sounds awesome!
Hi, love your show, and recently fermented garlic and honey. Im the only person i know who hasn’t been ill this year , thanks to that i think.
Have you ever added red onion to the mix, my daughter says she heard its a popular cure all in India. Id like to try it but id like your advice first.
Keep up the awesome work, you’re my favourite you tuber now.
Yes I have however it will release more alkaline juices into the honey so you may compensate by adding a little more vinegar or kombucha.
Thank you for your information I do garlic from my bees and my garden garlic
But I never eating before 4 months and I eat some two years after always good
Is it safe to add more garlic if the cloves are running low and you still have honey ? Do you make small batches ?
@@michellevanek306 yes i do small jars 250 and smaller. Used jar …I never had honey or garlic to the jars ……… at the beginning
I am carful to take the garlic only …it is a difference went you do it whit garlic that are not cure yet but I generally do it in winter I also do some from the garlic flowers the hard neck seed
I wish saw this video last week as It's been 7 days since I made made the garlic honey. I would have added the added the vinegar from the get go. Great informative video by the way.
Now I'm wondering of I can add vinegar at day 5
@allisona6431 I think read somewhere it has to be added once you make your batch. I don't want to but I'm gonna start all over again. I'm honestly glad to know this now. I'd rather start over than risk getting terribly sick.
Thank you, I feel safe fermenting with your guidance! Do you leave the lid cracked during the fermentation time
I have seen this sort of video on other channels but your video is prompting me to give it a go. On a side note, what is the appliance over your right shoulder near the sink? It has green lights and a tube that goes to the sink....
It's an Akai water filter
I will have to try the ACV before hand this time. I have had to dump 3 batches, testing at 4.6 with orange blossom honey which is the lowest ph honey.
The only sure way to get real raw honey is from a local bee keeper not Amazon or the grocery store. There are beekeeping clubs and associations everywhere that can connect you with a beekeeper in your neighborhood. The sad and ugly truth is that commercially bottled honey is heated to at least 140 degrees fahrenheit to flow through bottling machines. They call it raw honey on the label but all the beneficial enzymes are all killed buy the high heat.The high heat has another benefit for the commercial seller. Their honey will not crystalize in the jar which is a charistic of real raw and natural honey. Honey can not be certified organic since there is no way to determine where the bees got the nectar so when you see Organic on the label that's lye number two. If the honey is sourced from multiple countries it will be cut with corn syrup or some other sugar syrup because traceability is lost. Many countries import Chinese honey which is banned by US and Europe due to toxic pesticides. The Chinese honey is repackaged by the importing country then shipped to the US. China filters out the pollen so the FDA can not tell where the honey is produced. Commercial honey is a billion dollar business that is full of corruption and greed. Even respectable packaging companies can't be sure of the product they are labeling.
Parasites aren’t looking forward to this one!
Thankyou.
I made some a month or so ago. It was constantly leaking out of the jar. I used a canning jar and it was not full. I guess the shoulder of the jar. Do you have any ideas how I can stop this from happening? I really enjoy how you go your video's. Thank you for research.
BEST video on fermented garlic in honey, thank you so much! 🙌
I have one question though, if I add apple cider vinegar, will this be safe to eat even after a year or two? Does adding vinegar make it last a bit less longer, or it makes no difference to that?
And also, do I need to store it in a fridge if there’s apple cider vinegar added, or I can still keep it at room temperature?
No, both will last nearly forever...it just will taste different as it ages
thanks for sharing and teaching, sorry can not buy a cup of tea, supporting lots of people on only my ss benefit
Hmm...I never even thought about botulism. I"m on my second try with this. I actually forgot about the jar until recently as I placed it a cabinet in December. It's june now and tastes pretty good. I'm not even sure how to tell if it's actually fermented. Someone said it should get dark but it's not all that dark...certainly more than it was when I started.
*THANK YOU MADAM* your video was awesome and well explained everything, but please i have fear, how do i know if my honey garlic gone bad , i'm fermenting it now 14 days 😢
Added a seeded jalapeno to the garlic, ginger and tumeric... don't care for the texture, however the benefit is worth it