- The amounts here are customizable and depend on how much you’d like to make! You need enough garlic to fill the jar halfway. You need enough raw honey to almost cover the garlic, and enough raw vinegar to fill the jar the rest of the way.
- Peel the garlic and fill your jar half way with garlic cloves.
- Slowly pour the raw honey over the garlic until its just about covered with raw honey and top off the jar the rest of the way with raw vinegar.
- Wipe the jar rim, cap the jar with a rust-proof solid lid, and shake until the honey is fully dissolved in the vinegar (or you can stir with a spoon until it’s all dissolved, then put the lid on).
- Put the oxymel in a cool place (like a cabinet away from heat sources) out of direct sunlight to infuse for about 30 days.
- It’s okay if you skip a day, but its best to open it up and stir it, once a day. You should see many bubbles in the jar.
- After infusing it for 30 days, place it in the fridge. Check the pH with a pH strip if you have any concerns about safety.
- To use your fermented honey garlic oxymel: This oxymel is most often used to help with cold, flu and sinus symptoms. You can make a medicinal tea, eat a garlic clove, or take a spoonful of the oxymel. To make a tea, combine two tablespoons of oxymel, two tablespoons of lemon juice, one teaspoon of raw honey, and 12 ounces of filtered water.
