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

[@AudioTruyenLangQue]

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.

[@human4805]

I added raw ginger & turmeric to my last batch and its soo good!

[@ygalel]

I like to add jalapenos

[@amunre12]

I love that!

[@RavenWolf2moons]

My honey turned into a weird gel like stretchy mess

[@konstantinapapaioannou4306]

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?

[@human4805]

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 👌

[@kelleyleblanc5025]

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

[@WildBison74]

Did you use the normal method? Or did you add kombucha/vinegar?

[@kelleyleblanc5025]

@ local unpasteurized honey and home grown garlic were the only 2 ingredients I used.

[@orellaminx3530]

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.

[@lilesosannaflower9956]

This is untrue their have been numerous cases of botulism from both garlic and honey both of which are high risk.

[@robertavillella6485]

​@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.

[@lsmith992]

​@@lilesosannaflower9956 Will you please answer the question put to you. Where are ANY of these cases of botulism that you state here.

[@Trumpisthevillageidiot]

​@@lilesosannaflower9956 You work for the pharmaceutical companies don't you because there are absolutely no documented cases

[@auroratwinkelgirl9537]

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

[@jordanthomson3031]

Fermented Garlic and Red Onion with Honey. Never had a problem.. especially during "flu" season..

[@catalinamargomyers9970]

✌️👍

[@carlroy1865]

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.

[@invinciblemode]

@@carlroy1865we understand it, you just don’t.

[@ReapingTheHarvest]

​@@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.

[@invinciblemode]

@@ReapingTheHarvest explain how the mRNA vaccine mechanism works? And what are the possible pathways for side effects to occur.

[@nightowl2481]

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 ✨

[@JcrisM777]

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.

[@Anttomar]

From Rio with love. You know how to explain every process of fermentation in a very clear and didactic way. Thank you.

[@patriciapitt4228]

Hopefully someone will give you a medal for putting this up many thanks ******* ...

[@cbak1819]

She is making a good income from youtube I imagine🎉

[@-ius-6502]

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.

[@dannareiner8470]

Doing apple cider vinegar now and looking forward to starting this soon.

[@yogimaster1]

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.

[@Damselfly54315]

Wow, expensive ph meter, lol...I'll trust the process...its been used for years!

[@smileshp]

You so thoroughly explained this process that I’m not afraid to try anymore. Thank you so much. Subscribed!

[@ShaneZettelmier]

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.

[@magusperde365]

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

[@lilesosannaflower9956]

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

[@chefmarcos]

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.

[@cindya8749]

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?

[@ronlogreco876]

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

[@shelleypowers1153]

Thanks for letting us learn from your Videos 📸 Love the way you explain things ❣️ GOD Bless you and your Family ❣️🙏❣️

[@brendasaenz3618]

Sister! I usually never subscribe to YT channels and I hit that like and subscribe button as if you were going to give ME a cup of tea 😂. Love everything about this video!!! This is what YT was made for!!!!

[@blastv110]

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.

[@allisona6431]

Now I'm wondering of I can add vinegar at day 5

[@blastv110]

@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.

[@simonealdrich5162]

Your voice , deliverance, and info are wonderful . Enjoyed very much Beutiful change of learning 🎉❤

[@4hutchison]

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.

[@Anamericanhomestead]

I make a batch of this at least once a year for my kids. We use most of it during the winter. Havent seen you post a video recently. Hope everything is okay.

[@Arshad74u]

Can we use apple cider vinegar instead of other 2 option

[@Wlcmtothajungle]

How much did you use?

[@solrart]

Tak!

[@CleanFoodLiving]

Thank you very much !

[@drehoward9670]

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

[@joelgeorgeable]

Neurotoxins will be present over there, which is dangerous.

[@violetgentry9041]

​@@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 KZbin 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.

[@TheAngeltinks]

@@joelgeorgeablenot in honey, but in oil - yes

[@RunninUpThatHillh]

Yes... The sugar makes it safe, right? Similarly as open kettle or water bath canning jelly or jam.

[@MalcomMalediction]

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.

[@hp1117]

You're a great teacher!

[@susanfreeman6350]

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.

[@hp1117]

She does look pretty.

[@TheDenisedrake]

You have convinced me that this is safe. I appreciate the scientific detail. Thank you.

[@tressessalon]

I really love you videos! Thank you for the detailed information, I am doing lots of fermentation after watching you.😀💖

[@BigLob2]

Love this woman!

[@jojogee967]

Very in time alert and info about Garlic in Honey, Thank you Dear, From Pakistan.

[@SarahTaylorNZ]

Thanks!

[@CleanFoodLiving]

Thank you very much!

[@CleanFoodLiving]

Thank you very much!

[@WilliamKelly-ou2nm]

Thank you, my lady . Sharing wisdom is the Heart's truth 🙏❤️🖖!

[@newclearfitballm_m4848]

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?

[@stanleygrover1685]

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!

[@cjd5255]

Interesting you use grapes. As there is an arthritis folk med that is gin soaked yellow raisins. What you make sounds awesome!

[@AngelPrissy]

What is your full recipe? It sounds good!

[@stanleygrover1685]

1 gallon of processed ginger that I use a blender to make look like apple sauce, .2gallon of honey,4 pounds of concord grapes ,5 cinnamon sticks ,10 cloves. Water to bring the S. P.G. down to 13.5 o/o . In a Stainless Steel S.S. conical fermenter .

[@farhadroohi9002]

Thanks

[@CleanFoodLiving]

Thank you very much!

[@angelah6904]

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.

[@RiccoCasanova]

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.

[@SweetKingTanner]

Thank you! This is exactly the information I was looking for (regarding possible dangers and how to avoid)

[@katsssmith]

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?

[@MelissaWillard-w3u]

No, both will last nearly forever...it just will taste different as it ages

[@nafisatahia4046]

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.

[@CleanFoodLiving]

Here's my video: kzbin.info/www/bejne/ioqlpXilpLOAi80

[@louiseswart1315]

I believe that that honey and garlic brine would be a good treatment for a sore throat.

[@cjd5255]

It is! Recommend for bronchitis 😉

[@TheFarmerintraining]

Best presentation ever.

[@nofantasyman]

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).

[@ronneill8726]

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.

[@CleanFoodLiving]

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.

[@janicemccarthy398]

Can you please allow me to know what the garlic ferment tastes like including the fermented honey. Is the garlic crisp, tastes of garlic or is it something different. Thanks so much for all the education.🙏🏻

[@TheChomskyhonk]

The garlic becomes very mild and delicious. Easily eaten on its own without the normal garlic sharp “bite”. The honey becomes tangier and garlic flavored. Both are delicious on their own or to elevate a dish while cooking.

[@janicemccarthy398]

Excellent education. I am very happy with the vinegar process!

[@ObsidianRose10]

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!

[@evabetlyon2693]

Thanks for info..I made my garlic honey 2 mos ago..have not used it yet..hope it's not a bad batch..

[@dorothylee48]

Thank you so much for sharing I just happened to scroll onto your channel Great information

[@juanvaldes2458]

You are a real pro in the instructional video scene. Thank you so much for clear, understandable instructions.

[@micheloff-grid4248]

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

[@michellevanek306]

Is it safe to add more garlic if the cloves are running low and you still have honey ? Do you make small batches ?

[@micheloff-grid4248]

@@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

[@hamhumtube]

Greetings from Turkiye. Thanks for amazing content.

[@richmarko8704]

Excellent presentation! Very professionally done ! Thank you so much !

[@derrickclunis4082]

Thank you for your knowledge and dedication to teaching us the journey to healthy living

[@tinal7573]

I really hate to say anything bad, especially with all the Great videos on this channel, but I had to throw mine away. I used apple cider vinegar and it really changed the taste. :(

[@cjd5255]

ACV must be strained. Check out fire cider and may help you feel more comfortable working with it 😉

[@chindo_translator]

What kind or brand of ACV that you used? And what kind of taste that you mean? Wish toear from you.

[@pepechlimper5169]

¡Gracias!

[@CleanFoodLiving]

Thank you, muchas gracias !

[@BhanwerLal-w1z]

I LEARN MORE FROM YOUR VIDEO ,THANK YOU

[@whobdis77]

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.

[@angelinavernam1939]

Just found your videos, so informative!! Can’t wait to watch all the others

[@sarahdurst906]

I so appreciate your time and this video! I do have some questions: 1. Rather than flipping, could you use a fermentation weight to keep the garlic under the honey? 2. What is a safe PH to eat this at? i was a little confused becauseI was thinking we aim below 4 for fermentation. 3. How do you store it/how long is it good for! Thank you so much!

[@CleanFoodLiving]

1. Yes 2. As stated, below 4.5 3. Room temp. Its good for as long as the ph is below 4.5. Could be years. 👍🙂

[@macel0326]

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. 🥰

[@benedictchin8799]

Greetings, a wonderful explanation on the process, supported with science and caring. Thank you☀️🌿🙏🏾

[@seikokidrick1658]

Love ❤️ you videos like always. I learn a lot. Thank you so much.

[@RT3Creations-Learn]

So much great information! Thank you for this video as it will help in my garden exploits!

[@janicemccarthy398]

Excellent! I was waiting for you to do this before making mine. Thanks you!

[@NJinIR]

Thanks

[@CleanFoodLiving]

Thank you!🙂

[@mariyadro4189]

This was so helpful. Thank you.

[@colinbrown2909]

Loved the tips. thanks for this video

[@christinahuffman7071]

Thank you for your presentation!

[@89bavaro89]

Excellent video!! Loved the ph testing over time.

[@iraberman3501]

Thank you for your wonderful video! Question, are you supposed to keep the lid on tight the entire fermentation process? Some people say you have to burp it and release the gases.

[@theduffrichie2050]

Such a well articulated video, thanks mam

[@kristimartinez3295]

Thank you! You speak and teach very well and now I can't wait to try this!

[@dm_1]

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.

[@jacksprat1556]

How long does it stay good to use? Does it have have to be kept in the refrigerator or can it be kept on a shelf? What is the shelf life please?

[@erikasmith4427]

This is one of the most important questions, but unfortunately it was not addressed . I'm also wondering the same thing 😔

[@margaretwilson1296]

I have the same question.

[@timothygreen5931]

Very helpful information!

[@jjjpetersen]

Thank you for a thorough informative video.💙

[@gif24gt60]

Can you add 1 or 2 cloves and small amount of turmeric powder for added benefits to the ferment?

[@CleanFoodLiving]

Sure👍😊

[@MH-np4yb]

So good I CANNOT WAIT 🙏🏻🥰

[@bruceepperley1400]

When garlic is exposed to air it makes the Alison. Hopefully I spelled that correctly. So I’m wondering if I slice the garlic and gain the added benefit, will that also be preserved ??? I really like your videos and I’m gathering more stuff to try it. My neighbor has the bees and I get the honey from him. Cabbage is my next go around !

[@lxmzhg]

Good question!

[@carlaeskelsen]

Allicin, I think. And good question! I gave each clove a smack with the side of my chef knife, and let them sit for 5 minutes before putting them in the honey. Here's hoping. 🤞🏻

[@chindo_translator]

Why do you let them sit for 5mins?​@@carlaeskelsen

[@mcanultymichelle]

You did something different to your hair,looks good

[@lisawallace921]

You explain ❤ Excellent thanks for sharing

[@nofantasyman]

Thanks!

[@CleanFoodLiving]

Thank you so much!

[@shawnelswick]

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....

[@CleanFoodLiving]

It's an Akai water filter

[@skiffelati3952]

You also need to crack or pinch holes in that garlic or crush them for the garlic to absorb the honey

[@Magdalena-ow7gy]

Added a seeded jalapeno to the garlic, ginger and tumeric... don't care for the texture, however the benefit is worth it

[@goldibee]

Wow, this was such a helpful video. Thank you!!

[@terristillwaugh3958]

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.

[@CleanFoodLiving]

Not a problem. It's a bio-chemical reaction garlic can have with a low ph. 100% ok, not harmful to eat.

[@terristillwaugh3958]

@@CleanFoodLiving thank you!!

[@ronlogreco876]

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.

[@Neptune730]

Hi ronlogreco876, Is the citric acid powder the same as Ascorbic Acid powder? I have that already. Thanks in advance.

[@ronlogreco876]

@@Neptune730 Yes

[@intentionally-blank]

As always - perfecto! Thank you! I recommend some Twinings Lady Grey tea 😇🍵

[@B-Th-Change]

Super interesting! Thank you! I’ll use this method 💕

[@moritaagishta6190]

Excellent video thanks for sharing.

[@mishellekochel4510]

Great video and explanations, thank you.

[@Paga6038]

Thank you, I feel safe fermenting with your guidance! Do you leave the lid cracked during the fermentation time

[@Leanne-y5i]

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!!🤩

[@rubinmehta5]

Awesome cooking recipes medam.your recipes so so good & you tube channel,I love you channel ❤❤❤👍👍👍👌👌👌👌

[@belieftransformation]

Great information; thanks for sharing! I have a batch fermenting & will add kombucha to my next batch! 🤗💕🇨🇦

[@userchooser]

A few months ago, I made a batch of fermented honey following your instructions and it came out great! So thank you for this tutorial. I don't eat honey, so I would just scoop out cloves, rinsing excess product and eat. I've finished all and have a jarful remaining of that honey endproduct. Can I add fresh cloves to this honey and follow the rest of your steps to ferment a new batch? Or must I start the process all over with fresh honey? If I must restart, are there any suggestions what to do w/ this honey?

[@jonb6110]

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

[@CleanFoodLiving]

Check the ph - that will tell of it's safety.

[@dennisseeker36]

thanks for sharing and teaching, sorry can not buy a cup of tea, supporting lots of people on only my ss benefit