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

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!

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➡️ COMMON QUESTION
Can I Use Vinegar? Yes, any kind will work.

🫖BUY ME A CUP OF TEA!

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➡️SHOP FOR THIS RECIPE:

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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 YouTube 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.

[human]

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

[jordanthomson]

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

[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.

[nightowl]

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 ✨

[orellaminx]

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.

[patriciapitt]

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

[kelleyleblanc]

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

[yogimaster]

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.

[Anttomar]

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

[Arshadu]

Can we use apple cider vinegar instead of other 2 option

[dannareiner]

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

[-ius-]

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.

[smileshp]

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

[shelleypowers]

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

[drehoward]

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

[Damselfly]

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

[hutchison]

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.

[simonealdrich]

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

[tressessalon]

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

[WilliamKelly-ounm]

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