18
Nov
Fermented honey garlic can be ready in a month but is best left for longer as it improves with age. As Brad explains in the video above botulism cant survive.
Though honey and garlic have botulinum spores the fermented product is an acidic food and has high sugar content with low moisture.
Honey fermented garlic botulism. It seems like everybody is making honey-garlic ferments these days but all across the internet theres a lurking fear that honey-garlic may secretly harbor botulism. Some of this makes sense theres a general misconception that garlic is somehow a high-risk food when it comes to botulism not true but widely believed and of course new parents are told not to feed babies honey because of a risk of botulism. This is why its recommended to avoid offering honey to babies until after 12 months of age.
7 However improperly homemade canned and fermented goods along with improperly stored garlic are high-risk foods for botulism presenting a risk for everyone. You cannot see smell or taste the botulinum toxin. Never taste food that may be contaminated.
Im not saying this is safe or that you wont die only that you can test the pH of your honey and ensure its at a level below that which botulinum bacteria will grow. A lot of people worry about storing garlic in a liquid at room temperature because there is a serious risk of botulism if you try to make garlic-infused olive oil. Olive oil is low in acidity oils arent measured in pH though and botulism can thrive in that environment.
About 4 days into the ferment I realized my jar was much larger than I needed so I moved it all into a smaller jar after saving about half the honey elsewhere and then resealed it. Then I discovered the numerous mentions of botulism risk with this recipe. I also discovered the 46 PH magic number re botulism life.
Its bubbling along quite nicely by now but I had no idea what the PH might be inside so I finally ordered. Undiluted honey is hydroscopic. Thats why its safe from botulism as it draws moisture out of the garlic while labobacteria act on it.
Diluting it with acv and why apple cider specifically reduces the ability to draw out moisture and stalls the lactobacteria from beginning. With any kind of garlic infusion there is some concern about botulism but fermentation enthusiast Brad Leone has an easy fix for that. As Brad explains in the video above botulism cant survive.
Should Botulism be a Concern in Honey Fermented Garlic. What I learned is that in order for botulism to occur it has to meet a list of right conditions. One of these conditions is the PH level.
The average PH level of honey is too acidic for botulism spore to produce. Therefore the concern for botulism is close to none in acidic environment and fermented foods. The actual risk for botulism.
Fermented honey garlic can be ready in a month but is best left for longer as it improves with age. If you are concerned about botulism which is a very rare occurrence in a honey ferment test with a pH strip or monitor. A reading under 46 is considered safe since the botulism spores.
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 46 is considered safe. If its slightly above that you could add a little apple cider vinegar.
Will lacto-fermented pickles or sauerkraut give you botulism. Fermenting foods creates an environment that botulism doesnt like. In the article Debunking the Botulism Fear Tim Hall explains.
Fermenting foods creates an environment that is antagonistic to botulism. Its what scientists call competitive exclusion Beneficial bacteria begin to acidify the food a condition C. Adding salt to a ferment.
Plus the botulism spores in honey arent much of a threat to people over the age of one so if youre not an infant you should be safe making this recipe. Since I like to troubleshoot your pressing questions before you ask them heres another reassurance. If your garlic turns green or blue during the fermenting process that is totally normal.
Honey and garlic both have a reputation for harboring botulinum spores and Ive fielded a lot of questions about the safety of this ferment. Clostridium botulinum is a very hardy little pathogen but its finicky about what kind of conditions it can reproduce in. Steps 1-5 are for the Honey-Fermented Garlic alone and steps 6-9 are for turning it into Mead.
Ive also included safety notes regarding the relatively low possibility of botulism from ground-based vegetables like garlic and how to prevent it. While it is true that honey often contains botulism spores this recipe uses raw honey which is acidic enough to prevent any of those microscopic bad boys from reproducing. Honey ferments are almost too good to be true.
Minimal risks of the ferment going bad. Easy and straightforward without any fancy equipment. And the flavors are just to die for whether eaten alone added to fruit salad used in dressings or marinades in teas topping ice cream and desserts.
Two rat studies found honey supplementation appeared to have some benefit for systolic blood pressure. Theyve never been studied together for the lowering of blood pressure. Whether its Manuka honey unpasteurized raw honey or conventional there is almost nothing out there to suggest it helps with blood pressure in humans.
The one and only study was irrelevant since it was in combination. Concerns for botulism have always been around. But for fermented honey garlic this is seldom a concern.
Though honey and garlic have botulinum spores the fermented product is an acidic food and has high sugar content with low moisture. Hence the toxin cannot thrive. If you are still concerned though you can use a pH strip to check for your fermented honey garlic output.
Foods with a pH.