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  1. #8791
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  3. #8793
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  4. #8794
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    @deermeatfordinner‧ 3.44M subscribers‧ 1.1K videos


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    How to Make Mice and Rats Disappear in 60 seconds without using Poison or Traps (

    How to Make Mice and Rats Disappear in 60 seconds without using Poison or Traps (PEST CONTROL INFORMATION) #pestcontrol#rats#mice If you have mice or rats in your garden or backyard, we have a solution for you.

    Their presence, as we know, can prove to be a problem on health grounds.
    They gnaw on anything they find, including wood, cardboard, and electrical wires.
    Another problem are the illnesses that these pests can transmit, causing serious health problems through their droppings, bites, urine and feces.
    Mice and rats feed on everything they find around your yard and house and consume almost 10% of their weight in a single day.
    Rodents however are in fact very intelligent animals, capable of avoiding traps, of adapting to the most hostile living conditions and of course reproducing very quickly.
    In this video we will show you how Keeping mice and rats away from your home has never been easier, without poison or traps.
    It will take you just one minute to make this solution, and it will work both in the house and in the garden.
    To make this Mice and Rat repellent the first thing you’ll need is a few simple plastic containers.
    Next, inside the container mix 2-3 tablespoons of wheat flour and 1-2 tablespoons of yeast.
    Finally, add some grated cheese into the mixture.
    Place the containers where you have seen rats or mice such as holes, cracks, and crevices.
    Pay special attention to drains in bathrooms and kitchens; behind cabinets and appliances; in air ducts and ventilation systems; in piles of clutter; in storage containers; in hollow walls; and garages, and basements.
    Once the mice and rats come across the containers, they will be attracted by the smell of the cheese, and they will ingest the mixture which will start to ferment in their stomachs.
    The rat or mouse will be unable to digest it, and ultimately, they will suffocate.
    The mixture can also be sprinkled in difficult to reach areas or around yards, so it’s more tempting to the rodent.
    If you’ve ever had to deal with the presence of these animals at home, you will know how annoying and alarming this problem is.
    If you want to check out other methods of repelling these creatures then please subscribe to Natural Health remedies and check out our other videos.
    Thanks for watching and bye for now.
    Last edited by Airbornesapper07; 06-22-2024 at 10:59 PM.
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    6 Civil War-era foods you can still make today (recipes included)

    06/21/2024 // Olivia Cook // 2.1K Views

    Tags: civil war, Confederate shortbread, corn pone, emergency food, food freedom, food independence, food supply, goodfood, horehound candy, hospital gingerbread, how-to, idiot's delight, preparedness, prepper, prepping, recipes, survival, survival food, swamp cabbage stew

    During the Civil War, many items were scarce and ingredients like eggs, meat or yeast may have been challenging or expensive to purchase. In light of this, folks came up with creative recipes that work well without such ingredients.The history of these foods is probably much richer than their flavors. They were developed using materials available at the time. (h/t to
    Confederate shortbread

    Wheat flour was quite scarce in the South during the Civil War, so soldiers baked bread from available ingredients, like white cornmeal. Some folks prefer to add baking powder, but you have to keep in mind that back then, soldiers did not have baking powder or butter. Sunflower seed oil was used to replace butter, according to the National Museum of Civil War Medicine.

    • Two eggs
    • Two cups white cornmeal (not self-rising)
    • One tablespoon butter, melted
    • Three-fourth teaspoon of salt
    • One-fourth cup oil


    1. Preheat your oven to 400 F. Grease a square baking pan with some of the butter.
    2. Combine the cornmeal and salt in a large bowl. In a small bowl, whip the eggs with a fork and combine them with the milk and melted butter.
    3. Add the wet ingredients to the dry ingredients and then pour the batter into the prepared baking pan.
    4. Bake for 20 to 25 minutes or until the top is lightly browned.

    Corn pone

    Corn pones used to be baked on greased cleaned shovels over glowing coals.

    • Two cups cornmeal
    • Three-fourth teaspoon salt (or less).
    • Two tablespoons butter or lard (melted)


    1. Combine all ingredients to make a semi-stiff mush.
    2. Spread inch thick in a well-greased heavy pan until one-fourth-inch thick.
    3. Bake at 375 F for 20 to 25 minutes.

    Horehound candy

    Another wildly popular Civil War-era food. This treat was made from horehound (Marrubium vulgare), which was brought to America by settlers. Horehound candy was also used as a remedy for stomach aches and sore throats.

    • Two and one-fourths cups organic cane sugar
    • One and one-fourths cups water
    • One cup dried horehound
    • One-fourths cup honey (or other preferred natural sweetener)


    1. Bring water to a boil and add dried horehound. Remove from heat and steep for 20 minutes.
    2. Strain the horehound infusion through a fine mesh sieve into a medium saucepan. Discard or compost spent herbs.
    3. Add cane sugar and honey.
    4. Over medium-high heat and stirring constantly, boil the mixture until a hard crack stage is achieved or when a ribbon of ‘syrup’ immediately hardens in ice water and breaks with a snap.
    5. Note that the mixture will become very frothy at some point during boiling so keep stirring and be careful not to burn.
    6. Allow it to cool for a few hours before breaking it into small chunks of candy.

    Hospital gingerbread

    During the Civil War, gingerbread was described as a "comfort food." But it was also called "food for sick men" or "dying man's food" as it was offered to wounded soldiers in field hospitals. Gingerbread was often included in care packages sent to soldiers by their families, and was often the source of many food-related scuffles within the ranks of both the Union and the Confederacy. (Related: Survival superfoods you need to stock up on now.)

    • Two cups flour
    • Two eggs
    • One cup molasses
    • One tablespoon ground ginger
    • One teaspoon baking powder
    • Half-cup buttermilk
    • Quarter-pound softened butter


    1. Preheat your oven to 350 F. Butter a nine-inch square pan and dust it lightly with flour.
    2. Beat the quarter pound of butter until it is smooth and creamy.
    3. Add the eggs and beat well.
    4. Add the buttermilk and molasses, then blend.
    5. In a separate bowl, mix all the dry ingredients – the flour, ginger and baking powder.
    6. Add the flour mixture to the butter mixture and blend well.
    7. Pour the batter into your pan and bake for 35 minutes.
    8. Stick a toothpick into the center of your gingerbread. If your toothpick comes out clean, your gingerbread is done.
    9. Cool in the pan and then cut into nine to 12 pieces.

    Idiot's delight

    Idiot's delight got its name from the fact that it was easy to prepare – it was said that even an idiot could make it.
    This simple but tasty food was one of the Civil War-era foods that gained rapid popularity among soldiers. Although not as common as the other foods, this deep-dish dark brown float of biscuit-like objects in a thick cinnamon-raisin sauce was often found in packages soldiers received from home.
    Ingredients for the filling:

    • Four cups water
    • One cup brown sugar
    • One cup raisins
    • One tablespoon butter
    • One teaspoon vanilla

    Ingredients for the batter:

    • One cup flour
    • Half-cup milk
    • Half-cup white sugar
    • Seven tablespoons butter
    • Two teaspoons baking powder


    1. Make the filling by boiling all the ingredients in a saucepan.
    2. To make the batter, combine all batter ingredients in a large bowl.
    3. Drop the batter into a greased pan with spoonfuls.
    4. Pour the filling over it and bake in a moderate oven until golden brown.

    Swamp cabbage stew

    Many recipes during the Civil War were lost to time. Others are hard to make since details about the quantities needed to prepare them are vague. Here's one recipe that survived – swamp cabbage stew, which makes use of swamp cabbage (Ipomoea aquatica) that grows in the swamps of the South.

    • Green cabbage
    • Tomatoes
    • Onions
    • Garlic
    • Salted pork
    • Salt
    • Cajun seasoning or cayenne pepper (not both)


    1. Cut up salted pork into chunks and fry in a cast iron pot.
    2. Slice onion and cabbage, and fry these in the pot with salted pork.
    3. Add tomatoes and water (or broth) to make a stew. This will cook down so you will need to avoid burning the dish.
    4. Add the spices slowly and a little bit at a time to blend. Cook on very low heat for four to five hours.
    5. Taste at least every hour, so you can tell if you need more seasoning.

    Visit for more stories like this.
    Watch the following video to learn about pemmican, the ultimate survival food.

    This video is from the Medical Breakthrough channel on
    More related stories:

    Prepper recipes: How to make pinole, a tasty survival superfood.
    How to make matzoh, a survival food from biblical times.
    How to make hominy, an ancient survival food.
    Sources include:

    6 Civil War-era foods you can still make today (recipes included) –

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  9. #8799
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    Tips On Storing And Preserving Vegetables For Long Time

    Amy S. June 29, 2023 No Commentson Tips On Storing And Preserving Vegetables For Long Time

    If your garden has produced a generous harvest, storing and preserving vegetables extends the bounty so you can continue to enjoy the rewards of your labor throughout the winter. There are many methods of preserving vegetables– some easy and some a bit more involved. Read on to learn the basics of a few of the most popular ways of preserving vegetable crops.
    When you get a fresh, delicious vegetable from the market, it makes sense to want to cook it and use it every last bit. However, your delicious veggie might go bad before you can use it if you’re not careful.
    Luckily, many techniques exist to preserve homegrown vegetables to last longer in your fridge or pantry.
    Don’t store with apples or onions; they produce gases that can cause your vegetables to rot quickly. Cold Storage is great for spinach and leafy greens, kale, broccoli and and many other cold-weather produce.
    The freezer is a great place to store your vegetables. You can ensure they are fresh and use them later in the year when you do not have any fresh vegetables available.

    1. Store the vegetables in a plastic bag in the refrigerator for up to three days before freezing them.
    2. Freeze your vegetables in a single layer on a parchment paper-lined baking sheet
    3. Put individual servings of vegetables into airtight plastic, glass, or metal containers. Keep them frozen at 0 degrees F or below (32 degrees Celsius) for up to one year.

    Freezing vegetables in ice cube trays is a great way to preserve them. In addition, you can make small amounts of stock, pureed soups and sauces, pesto and other liquids, or even freeze fresh herbs.
    If you have an abundance of vegetables or fruit, you can use ice cube trays to freeze small amounts. This is helpful if you have a favorite recipe that calls for a small amount of stock or other liquid but not enough to make a whole batch. Ice cube trays are also great for freezing pureed soups, sauces, pesto, and other liquids. Finally, of course, they’re great for freezing herbs too!

    Creating a root cellar is a great way to preserve root vegetables and other preserved foods, but it’s not for everyone. It can be a great solution if you have the space and budget. But maybe you don’t have the space or money for a whole underground room!
    A root cellar is a place near or adjacent to your home that’s a cool, dark place to store your vegetables in the winter. It can include an underground room or a room built into the side of your house. Most often, it’s lined with stone or brick, insulated, and has no windows or doors, so it stays dark and cool all year round.
    A root cellar has drawbacks: if you live in an area with lots of humidity, mold can be a problem; they’re typically only suitable for storing root crops like carrots, potatoes, and onions, and they’re also expensive to build!
    Dehydrating or drying food is one of the oldest methods for preserving vegetables, so you don’t have to worry about it being unsafe. In fact, drying preserves the nutrients in your veggies—so they are actually more nutritious than fresh produce!
    Drying is also a great way to use leftover veggies, herbs, and fruit when in season. For example, if there’s an abundance of zucchini at your local farmer’s market right now—you can dehydrate them so they’ll last until next summer!
    The easiest way to preserve fresh fruits and vegetables is using a food dehydrator. You can also dry food in the oven or in front of a fan (or outdoors). However unlikely it may sound: you can even do this at home without fancy equipment! Dehydrated foods can be rehydrated with hot water and are great for backpackers looking to travel light!
    Vinegar is a liquid made from fermented alcohol. It’s an acidic liquid that can help preserve vegetables.
    Vinegar is a great way to store vegetables because it protects them from mold and other harmful microorganisms but doesn’t harm the taste of your vegetables as much as salt solutions. In addition, vinegar has several health benefits! Many kinds of vinegar are made with apple cider or balsamic vinegar (which means they contain antioxidants). If you’re interested in using vinegar as an ingredient, check out this article we wrote on making your own homemade salad dressing using different vinegar!
    Roasting them only takes a few minutes, and you can use them throughout the week.
    Roasting vegetables brings out their natural sweetness and makes them easier to digest. It’s also an excellent way to make fresh more accessible. In addition, roasted vegetables can be used in salads, soups, stews, and more!

    Blanching is a method that involves placing vegetables in boiling water quickly and immediately moving them to a bowl full of ice and water to stop the cooking process. This process preserves the vegetable’s color, texture, and flavor while killing any bacteria that could make you sick if eaten.
    Many home canners say that water bath canning is the easiest method and is a good option for beginner canners. The process involves placing the vegetables in jars and adding boiling water, vinegar, or lemon juice.
    Glass mason jars are placed in a boiling water bath and processed for a required time. Then they’re cooled and sealed before storing them in your pantry.
    Pressure canning is another popular method used by many home gardeners. However, it requires specialized equipment (a pressure canner) and knowledge of food safety issues, so it’s not recommended for beginners new at preserving food.
    The flavor of pickled vegetables is amazing and keeps their crunchy texture. You can use pickled vegetables in salads, sandwiches, or snacks.
    The acidity of vinegar prevents bacteria from growing on your food. In addition, the salt draws out excess moisture from the food and helps prevent spoilage while keeping the flavor intact.
    You can make pickles with any vegetable or fruit, including cucumbers, carrots, radishes, onions, green beans, and more!
    Fermented foods are probiotics and are great for gut health. They help increase your digestive enzymes, improve your immune system, and decrease bloating.
    The salt helps break down the vegetable cells and creates an environment where lactic acid bacteria can flourish (which makes them so healthy).
    You can preserve vegetables by fermenting in a jar with water and salt (a brine) or add some salt directly to your vegetables if you don’t have time to make a brine.
    Vegetables that work well for fermenting include cabbage, cucumber, carrots, beets, radishes, kimchi (Korean fermented vegetables), sauerkraut (German fermented vegetables), kimchi (Korean spicy pickled cabbage), or pickles.
    Lacto-fermentation is a simple and powerful method of preserving vegetables. The process involves adding salt to vegetables, allowing them to ferment for several days or weeks, and then refrigerating them. This method creates an acidic environment that inhibits the growth of harmful bacteria while preserving the nutritional value of the original vegetable.
    Fermented honey is made when raw honey is exposed to added moisture and warmth. It is full of beneficial bacteria and known to improve digestion. These fermented honey recipes use juices naturally present in produce to add moisture to kick off the fermenting process. The honey gets tastier, the produce gets tastier, and you get healthier!
    Try Fermented Honey Garlic to boost your immune system next time you get sick or serve Fermented Cranberries at your next winter celebration.
    This fermented honey garlic is the perfect thing to make to boost your immune system! Both honey and garlic have strong medicinal benefits, so you’ll want to have this delicious home remedy on hand for cold and flu season.
    Fermented Honey Garlic Recipe
    Making fermented honey garlic is so easy, it hardly needs a recipe!

    The hardest and most time consuming part is prepping all of the garlic. Whatever size jar you use, you’ll want to fill it about 1/2-3/4 full of peeled garlic.
    The quickest and easiest way to prep garlic is to place the side of a chef’s knife on top of a single clove and then give it a firm whack with the palm of your hand.
    Don’t do it too hard, as you don’t want to crush the garlic, but just enough to lightly bruise the it. This will make it easy to peel, and will also release a bit of the garlic juice.
    Once you have enough garlic in your jar, pour in some raw honey to cover it. The garlic will probably float a bit and that’s ok.
    It’s important to use raw honey to make fermented garlic in honey, as it will still have all the bacteria and wild yeast that is necessary for fermentation.
    When liquid is added to honey, it jump starts the fermentation process. The small amount of juice from the garlic will create just enough liquid for fermentation to happen.
    Cover the jar loosely with a lid to let the gasses escape, and put it in a dark place to ferment.
    It’s a good idea to put a plate or something similar underneath the jar as it’s fermenting, as it will likely bubble up a bit and a little. It’s also important to gently turn the jar over every day or so, or whenever you think about it, to make sure that all of the garlic stay coated with honey.
    Screw the lid on tightly before you do this! Then return it to it’s upright position and re-loosen the lid.
    In a few days to a week you will notice some bubbles forming on the surface of the honey. Hooray!
    The honey garlic will ferment for about a month, but you can eat it at any time during the process.
    The flavor will continue to develop over time, the garlic will mellow, and the honey will become much runnier.
    Occasionally the garlic cloves turn a blue or green color due to a reaction during the fermentation process. While it may be a bit alarming, it is not harmful and the honey garlic can still be used.
    Honey garlic will store well in a cool place for many months, or even a year or longer! I’ve kept some for over two years and it is still good.
    Now, how do you use this fermented honey garlic? That’s a good question, and it can be used in a variety of ways.
    Both garlic and honey have strong medicinal properties, so it makes sense to use it as an immune booster or if you feel a cold or flu coming on.
    Pop a whole garlic clove, or take a spoonful of honey (or both!).
    As you can probably imagine, honey garlic also makes a wonderful food!
    It’s a natural in marinades and sauces, and would make a really tasty glaze for meats or veggies. Basically anything where you would normally use honey and garlic together!
    If you’re looking to save money on your grocery bill by buying vegetables in bulk, vacuum sealing them is an excellent way to keep them fresh. You can get a vacuum sealer for under $100 these days, and they come with loads of different attachments that make it an easy option to keep everything from fruits and vegetables to meat, fish, and cheese fresh. Here’s how it works:
    Place your food in the bag you want to seal. Remove air by pressing down on the top of the bag until all air bubbles are gone or using a handheld pump that sucks out all the air from both sides of your bag (this will take some practice).
    If you’re unsure if there’s enough space left for liquid expansion—and who wants an exploding jar of preserved tomatoes?—you might want to squeeze out another ounce or two before sealing up the baggie completely.
    Apply pressure evenly across every inch of your sealed package using at least two hands, holding it firmly together so no leaks occur during the storage process (this will prevent any unwanted moisture buildup).

    Salt brine preserving/fermentation is a simple process that you can use to store vegetables for months. Of course, you’ll need some basic kitchen equipment and ingredients, but these skills are instrumental in your back pocket when looking for ways to preserve vegetables.
    As the name suggests, this method involves using salt and water to preserve produce.
    Salt brine preserves vegetables by inhibiting the growth of microorganisms that cause food spoilage, as well as any bacteria that might be present in your food. The salt concentration in the brine solution will help kill most microorganisms within 24 hours of exposure.
    This method works best with fresh vegetables and fruits, although it’s possible to preserve things like jams and jellies using salt brine preservation/fermentation techniques. After processing, you’ll need to ensure plenty of nutrients are left in your fruit or vegetable so it can still ferment properly!
    Bottling in oil (or vinegar) is another great way to preserve your veggies. It works especially well with cucumbers, green beans, hot peppers, tomatoes, and other summer fruits or vegetables that don’t have much natural juice content on their own—make sure not to use too much salt when preparing them before bottling!
    Pickling is another common way to preserve vegetables. The process involves submerging vegetables in a salty solution (known as a “brine”) for several hours or days, which creates an environment too acidic for harmful bacteria but perfect for preserving the nutrition of your veggies without compromising their flavor.
    The last method we’ll cover here is sprouting—soaking seeds overnight before planting them in the soil so they can germinate faster than usual. Sprouts are incredibly beneficial for health because they contain vitamins and minerals!
    It’s important to remember that the best way to preserve your vegetables is by using home food preservation techniques that work best for you and your family. The more you know how to do this, the more likely you will be to keep a steady supply of fresh food year-round!
    Info about building and managing your root cellar, plus printable plans. The bookon building and using root cellars – The Complete Root Cellar Book.
    This book takes a fresh look at the art, science and romance of building and stocking a root cellar. There are detailed, illustrated construction guides for making four different kinds of root cellars that are functional and attractive. These include never-before-seen models for apartment and condo dwellers and home owners without a basement.

    The Complete Root Cellar Book provides technical information on using photovoltaics (solar cells) and other energy technologies to enhance a root cellar’s performance and ecological sustainability. It also includes must-know information on how to choose, store and manage a supply of fruits, vegetables, nuts and preserves.

    Books can be your best pre-collapse investment.

    Carnivore’s Bible (is a wellknown meat processor providing custom meat processing services locally andacross the state of Montana and more. Whether your needs are for domestic meator wild game meat processing)

    Tips On Storing And Preserving Vegetables For Long Time - PrepperFortress

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  10. #8800
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    How to make fermented garlic honey; a tasty condiment with cold and flu combatting abilities, immune-boosting properties, and an impressive shelf-life; perfect for enjoying for years to come! Best of all, all you need is two ingredients and a sterilized jar!
    Whether you want to consider this as fermented garlic honey or honey fermented garlic, the process and dish are the same. By combining fresh garlic with raw honey and allowing it to ferment, you end up with garlic that is sweetened and mellowed and garlic-infused honey that not only tastes good but packs a punch of health benefits too!
    When it comes to garlic, in my opinion, you can never have too much. I recently posted recipes for pickled garlic and the TikTok trending spicy pickled garlic. I’ve previously shared recipes for garlic confit and garlic toum (a Lebanese garlic sauce). Now it’s the turn of this garlic fermented in honey with the ultimate shelf life.
    Enjoy it when you feel a cold coming on or have a sore throat, or drizzle the honey over pizza, veggies, add into marinades and dressings, or to a whole array of other dishes (keep reading for suggestions!)

    There may be a weeny bit of a learning curve when it comes to fermented products, but (in my opinion anyway), the results are worth it. Just like homemade kombucha, this fermented garlic is something I not only enjoy making but enjoy eating too (and there are so many ways to use it too!).
    Not only is this honey garlic ferment shelf-stable, but unlike other methods to preserve garlic (which often carry the risk of botulism), for this method, it is improbable. The acidity of honey means that bacteria are largely unable to survive and multiply, making this honey’s shelf life potentially endless. That is if it’s stored with a tight lid on at all times when not being used.

    Both garlic and honey have been used for many decades (or longer) for traditional remedies. When combined, the two provide anti-bacterial, anti-viral, and immune-boosting properties. This makes this fermented garlic perfect for enjoying during cold/flu season!

    In fact, the antimicrobial properties of honey make it seem like an unlikely choice for a fermentation medium. However, fermenting garlic in honey allows the garlic to release enough juices into the honey to allow for the fermentation process.
    On top of the above, several studies have found that garlic may also be beneficial towards heart health by lowering blood pressure, cholesterol and preventing clotting and hardened/stiff blood vessels.
    More so, the high antioxidant content in both ingredients means that it may help to protect our brains from inflammation-based diseases such as dementia and Alzheimers.


    • Raw honey: make sure to use raw, unpasteurized honey. The process won’t work if it’s not raw, as the microbes will have been killed off in the pasteurization process.
    • Garlic: it’s best to use the freshest garlic you can find for the quickest and best fermentation results.

    You may also like this chili and garlic-infused honey.


    First, you’ll need to peel the garlic using one of several methods. Then transfer the peeled garlic cloves to a sterilized glass jar with an airtight seal.
    It’s a good idea to lightly crush or chop the cloves in half to speed up the fermentation process. Alternatively, you could prod the whole cloves a few times – to encourage the release of their juices into the honey.


    Then, fill the jar with honey, mix it, and then seal it.
    Once sealed, turn the jar upside down (this is why a good seal is essential) and set it aside. Place a plate beneath the jar, just in case, though I’ve never had issues with overspill/leaks.
    For two weeks, you’ll need to ‘burp’ the jar daily. To do this, open the lid to allow any build-up of gases (CO2) to release and then close, shake (or stir it), turn upside down, and set aside again.
    Be quick while doing this as too much oxygen introduced to the honey and garlic at this stage can impact the fermentation process. Just a quick opening of the lid should be enough to release the gases.

    During this time, you’ll likely see “activity” in the form of foaming or bubbling within the jar. The amount can vary, and it won’t always be majorly noticeable. The honey will become more watery, too, as the garlic releases liquid into the mixture.
    After two weeks, the fermented garlic is ready to enjoy, though I’d wait a month for even better results! If you don’t plan on using it very often, then it may still need burping occasionally, though the build-up of gases will slow down over time.


    Store the jar of fermented garlic and honey in a cool dark location away from direct sunshine – like a kitchen cupboard or pantry. As long as you store the honey with an airtight lid and don’t allow any moisture to enter the jar, then the garlic honey can last for years!
    Note that it’s normal for the honey and garlic to darken over time – it’s even normal for your garlic to turn blue/green (though this isn’t typical for a honey ferment) – it’s a natural reaction.


    There are tons of ways to enjoy this garlic fermented in honey. Here are just a few of my top suggestions.

    • Eat one of the honey-soaked garlic cloves when you feel a cold/sore throat coming on.
    • Eat a spoonful of the garlic-infused honey for the same reason as above.
    • Use the infused honey for salad dressings and marinades.
    • Drizzle it over cheese – like goats cheese, ricotta, etc.
    • Spread it over toast, cornbread, pretzels, and breakfast muffins, etc.
    • Drizzle over pizza.
    • Use as a glaze for your favorite protein: meat, fish, or tofu!
    • Drizzle some over roasted or stir-fried veggies.
    • Use the mellowed garlic in dips like hummus or this white bean dip.

    Let me know in the comments how else you’d enjoy the honey, garlic, or both combined!


    Is there a risk of botulism with fermented garlic honey?
    While the risk is very minimal, you can test the garlic honey mixture if you are concerned. Botulism can only survive in specific environments and acidity levels. To test this, you can use a pH strip (or monitor). Any reading under 4.6 is considered safe. If it’s slightly above that, you could add a little apple cider vinegar to the mixture to lower the pH before consuming it.
    My garlic isn’t sinking, why?
    Garlic can take some time to sink in the mixture as it releases its juices into the honey – usually based on how fresh it is (though usually between 1-2 months). It should eventually sink, though. The aim at the beginning is for the garlic to be covered by the honey as much as possible to prevent spoilage.
    Can I use my first batch of garlic honey as a ‘starter’ for the next fermented garlic?
    Unlike yogurt, where the microbes in the ‘starter’ will help kickstart the new mixture, this doesn’t work in the same way for fermented garlic honey. The fermentation process goes through several stages, and I’m afraid that ‘skipping’ some or trying to ‘hack’ it could not only impact the ferment but possibly cause food safety issues. I don’t know this for sure – but better safe than sorry!
    Do I need to cut/crush the garlic?
    It’s not 100% necessary, though it can help to speed up the fermenting process. This is because the garlic releasing its liquid into the honey is part of the fermentation process. If you want to have whole cloves but still ‘quickstart’ the process, you could use a fork or knife to prod the cloves a few times.
    Can I use pasteurized honey for fermented garlic?
    No! Unfortunately, pasteurized honey kills off all the microbes that are needed for the fermentation process to work. Please use raw, unpasteurized honey.
    Can I use maple syrup instead of honey?
    This isn’t something I’ve tried so I can’t say for sure. The water content within maple is quite a bit higher than honey so that will impact its shelf life. The pH level is also a lot higher than honey and so may not be safe in terms of the risk of botulism unless extra ingredients like vinegar and other acidic elements are added to reduce the pH.


    • To avoid manually burping the jar: you can use a self-burping bale wire jar (fido jars) or purchase jars with airlock lids or other ferment lids. Just make sure to still shake the jar to keep the garlic submerged.
    • Using fermenting weights: one way to make sure the garlic stays submerged under the honey throughout is to use fermenting weights. You can buy fermenting jars that come with weights to fit those jars specifically.
    • The fresher the garlic, the better: use the freshest garlic possible as it will produce the quickest and best ferment.
    • Leave a little headspace: some batches may foam up more than others and cause overspill. For that reason, I always leave headspace at the top of the jar.
    • The perfect fermentation period: the best time to begin enjoying your fermented garlic honey is when the main fermentation is over. It won’t be as foamy, the honey will have thinned out and started to darken, and the garlic will have sunk to the bottom of the jar. This usually takes between 4-6 weeks. Though waiting 3 months is even better. If you have the patience, I recommend waiting a year for a genuinely delicious surprise!
    • How much honey to use: while it’s important to use enough honey to submerge the garlic entirely, there IS such a thing as too much honey. I recommend using around a 1:1 ratio of garlic to honey. If you use too much, then the anti-microbial properties in the honey will essentially ‘smother’ the garlic. If you want to add more honey, you may also need to add a little water to the honey to kickstart the fermentation process.

    How to make honey fermented ginger and lemon – a common combination for combatting cold/flu symptoms and tasty addition to meals, dressing, and drinks. Best of all, once prepared, this fermented lemon and ginger will last several months and the process couldn’t be simpler (even for fermenting newbies!).

    I know, if you’ve never tried fermenting before, you might be mistaken for thinking it’s a terribly technical, difficult process. While that may be true in some cases (like caring for kombucha SCOBYs), honey ferments are surprisingly simple! It’s fairly hard to “mess up”, and requires no fancy equipment/tools! I’ve already shared a method for honey fermented garlic, now it’s the turn of this honey fermented ginger and lemon!
    The combination of honey, lemon, and ginger is a favorite of mine (especially for its immune-boosting properties, like in these ginger lemon and honey immunity shots). Not only does it taste great, but it makes for a great cold/flu/sore throat-busting tonic. Plus, the pollen found in raw honey may be beneficial for those with allergies. The fermentation helps to increase those benefits further too, plus it has months of shelf-life!

    One of my favorite ways to soothe myself at the first sign of illness is to whip up a big mug of ginger tea with lemon and honey. By preparing this honey fermented ginger, you can avoid having to do this from scratch each time! However, you don’t have to be ill to enjoy this honey and lemon fermented honey either.
    The combination of lemon, honey, and ginger is also a delicious addition to so many other meals, dressings, sauces, marinades, etc! (Suggestions listed below!). Looking for more ways to enjoy ginger? Why not learn how to make ginger juice, powder, crystallized ginger, syrup, or even a silky ginger pudding.

    I’ve talked about the benefits of all three ingredients in several places across my blog. For example, in my post for ginger turmeric and lemon immune-boosting shots, lemon, ginger, and cayenne immunity shots, and my recently posted honey fermented garlic. So head on over to find out more there.

    It’s important to note that all three ingredients have a very long list of potential health benefits. Ginger alone contains anti-inflammatory and antioxidant properties and is known to help remedy stomach issues and fight colds/flu while also improving brain and heart health.
    Lemon is equally brilliant for your immune system and packed with antioxidants and Vitamin C. It’s also a natural detoxifier and has antibacterial and antiviral properties.
    Meanwhile, raw honey boasts similar benefits including antibacterial/antiviral and antioxidant properties. It also contains gut-friendly enzymes that are good for promoting healthy gut flora and can help boost immunity and fight infection. You can read more about the top health benefits of raw honey here.
    So, as you can imagine, the lemon ginger honey combination is a goldmine of health benefits!


    The way the fermented honey works is all down to the ingredients used. Raw honey (that’s unpasteurized) still contains the various naturally occurring enzymes and, specifically yeast. When combined with enough water to reach a moisture content of 19-20%, this kickstarts the fermentation process of the honey. In a commercial way, this is how “mead” is made, eventually.
    While honey already contains around 16/17% water, the sugars in the honey pull the liquid from the ingredients placed in it (in this case ginger and lemon), which helps reach the 20% and begin fermenting. If your ingredients aren’t “wet” enough, you can top it up with extra water, too! (See I told you, easy!) This process is further helped by extra natural yeast which is found on the vegetables and fruits added to the fermenting honey.
    Once the fermentation process begins, your ingredients are becoming preserved and you get a delicious fermented honey lemon ginger! Simple!

    • Honey: it’s important to use raw, unpasteurized honey. Pasteurized honey won’t ferment as the microbes are killed in the processing.
    • Ginger: fresh ginger, please! It’s recommended to use organic ginger, as non-organic ginger can go through processing that reduces (or eliminates) the yeast on it (that is needed to start the fermentation).
    • Lemon: I include whole slices of lemon in the honey ferment, so it’s best to use unwaxed lemon! Remember that different lemons are more tangy vs sweet. If you’d prefer to use a sweeter variety, I recommend Meyer lemons. You can also use limes.

    You also need a jar. Make sure to use one that is wide enough to fit whole slices of lemon and has a lid. A wooden spoon or skewer is also a good idea for mixing the fermenting ingredients (avoid metal).


    First, sterilize the jar you plan to use for the fermented honey recipe. To do so, wash the jars and lids in hot soapy water, rinsing well. Then place the jars (no rubber or plastic parts) in a pre-heated oven for ten minutes at 325ºF/160ºC to completely dry. Some dishwashers also come with a “sterilize” setting.
    Wash the lemon and peel the ginger. Then, with a sharp knife or mandoline (even better for even slices), thinly slice the lemon and ginger. I used a peeler for the ginger, but thicker knife/mandoline slices will work too.


    To layer the jar, first place some ginger, then a couple of lemon slices. Repeat until all the ingredients are in the jar.
    Then pour the honey over the ginger and lemon, making sure it fully submerges the ingredients. Also, use a clean spoon/skewer to gently shake/move the ingredients around, to make sure the honey gets to the bottom of the jar.
    Alternatively, you can drizzle 2-3 tablespoon of honey at the bottom of the jar and between each layer. That way, it’s easier to make sure the ingredients are fully coated with it.
    Finally, seal the jar.


    Leave the ginger honey lemon mixture to ferment for two weeks. During this time, you’ll need to “burp” the jar daily. Open the lid for just a second to allow any built-up gases to release.
    It’s a good idea to slightly shake the jar too or flip it upside down (with a plate/bowl beneath). I prefer to shake/flip rather than stir (with a wooden spoon) since an excessive amount of oxygen can impact the fermentation process.
    After two weeks, you can stay enjoying the fermented lemon/ginger. However, it will taste even better at the one-month stage!


    Once the fermented lemon and ginger taste as you’d like, I recommend transferring the jar to the fridge. This will slow the fermentation (almost halting it entirely) and is best for those who want to use it slowly over several months (6 months or more). You could also keep the ferment in a cool, dark location like a kitchen cupboard. This way it will continue to ferment at a faster rate and the flavor will develop and change and even become slightly boozy (like mead). I do this when I plan on using it within a couple of months.
    Just note that the flavor will become more bitter over time due to the lemon pith.
    Like most fermented foods, just keep an eye out for bad smells, mold, and other signs of spoilage. This doesn’t happen often, but if it does, it’s time to start a new ferment.


    While I know I’ve already made it clear that this concoction is perfect for when you’re feeling under the weather, there are tons of ways to enjoy this honey fermented lemon and ginger.

    • Ginger tea: add around 1 tablespoon of the mixture (honey and ginger) plus a slice or two of lemon to a mug/teacup and top up with water. If you’d prefer it sweeter/more flavorful, then simply add a little more.
    • Hot toddy: turn your healthful ginger tea into an adult treat with the addition of a splash of whiskey and a cinnamon stick (or a dash of cinnamon).

    You can also add this fermented honey to smoothies, juices, salad dressings, and marinades.
    For sweeter treats, I happily drizzle this over a breakfast bowl with yogurt (dairy or dairy-free like coconut or almond yogurt) and granola. You can also enjoy it over ice cream, drizzled over oatmeal (or baked oatmeal), over fruit crumble, pancakes/waffles, scones, etc.
    Let me know in the comments how you enjoy using this honey fermented ginger and lemon!
    Can I use other fruits for fermented honey?
    Yes, there are all kinds of honey ferments you can make with various fruits and vegetables including apple, pear, cherries, blueberries, pomegranate, mango, peach, plum, onion, peppers, etc.
    You can also use dried fruits like dates and figs. Though you’ll need to add an additional 3% water (based on the weight of the fruit), to raise the water content to the necessary level to start fermentation.
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    When is the fermented ginger and lemon ready?
    There is no cut-and-dry answer to this. Some say that when your added ingredients (lemon and ginger) have naturally sunk below the honey – which can take several weeks to a month, others say that it’s simply ready when you decide it tastes best. I tend to leave it between 2-4 weeks to ferment before starting to enjoy it. The longer it sits, the more the flavor will develop!
    I recommend using a wooden spoon to give it a taste at two weeks – if you like it, transfer it to the fridge to slow the ferment. If not, keep at room temperature to further ferment for 1-2 weeks and test again.
    How can I be sure the lemon and ginger are fermenting?
    During the fermentation process, you should notice the honey begin to thin out and you may notice some bubbling (but not always) in the honey (of the built-up gases) and the ingredients beginning to naturally sink below the honey. If the honey has thinned but you aren’t noticing any other signs of fermentation, you may want to add 1-2 tablespoon of water, mix, and continue (as there may not have been enough water to properly encourage the fermentation). You could also add in a little apple cider vinegar which can also help kick-start fermentation, as well as bring the pH lower.
    Do I need to burp the jar daily?
    There is some differing guidance on this. I made sure to do this with my first honey ferment (this garlic honey ferment) when I noticed just how bubbly it became while fermenting (after having a bottle of kombucha explode in the fridge after forgetting to burp it, I’m on the “better safe than sorry” camp now).
    While, technically, some say this isn’t necessary since honey ferments contain such low levels of water vs. honey (which means slower, gentler fermenting), I still like to do it daily for the first 2-3 weeks and then once a week or so after that. If you don’t want to do it daily, feel free to do it every other day (or experiment). Just beware of the potential of exploding jars if you never burp it!

    • Burping the jar: if you don’t use the fermented lemon and ginger often, it’s a good idea to burp the jar occasionally still. After the first 2-3 weeks, the main “activity” will slow down so daily burpings aren’t necessary.
    • The honey thickness: it’s important to note that the honey will become “thinner” during the ferment as the added liquid from lemon and ginger enters the honey. This is normal!
    • Don’t fully fill the jar: leave some headspace for the mixture to bubble up and expand as the liquid from the ginger and lemon releases into the honey. The ingredients should be fully covered but if you add too much, the liquid content won’t reach 20%!
    • Using other fruits/veg: feel free to try this fermented honey method with other ingredients. Check the FAQs for a list of suggestions.

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