A side-effect free solution for the whole family.
This sweet, soothing immune booster is a staple in our household. It can be taken by the spoonful as a syrup or mixed with hot water to create a tea. Whether you are getting the first sniffles of a cold or you have a chronic cough and sore throat, this natural remedy can help.
Why it works…
Raw (unpasteurized) Honey is considered to be an antioxidant, antibacterial and anti-inflammatory with soothing and cough suppressing effects.
Ginger also has antioxidant, antimicrobial, and anti-inflammatory properties. It can also help to soothe muscle pain, nausea, and digestive issues.
Lemon is high in vitamin C, which supports your immune system. It is also said to be helpful in breaking up and expelling mucus.
Garlic is antimicrobial and can help to reduce the severity of cold and flu symptoms.
Fermentation creates probiotics that support the good bacteria in your gut. Your gut bacteria play a significant role in supporting your immune system. This means fermented foods can help to boost your immune system and reduce the duration of your sickness.
The combination and fermentation of these ingredients results in an antibacterial, antimicrobial, antioxidant-rich syrup that is anti-inflammatory and immune boosting. And best of all, it is safe for pretty much the whole family. (It is not recommended for children under 1 year old to consume honey).
Start your jar (or a few) today! In 4 weeks, you’ll be happy you did.
Chop up the raw garlic, lemon, and ginger.
Add to a quart jar.
Top off with raw honey. This step usually needs to be done in a couple of stages. Fill the jar with honey, then leave it (without a lid) for an hour or two to settle. Once there is space at the top of the jar, top it off again.
Seal with a tight fitting lid, label with the date and place in a cool dark place, I choose my pantry.
Burp the jar once or twice each day by slightly loosening the lid, then tightening again. You can also give your jar a shake to ensure all of the pieces remail covered with honey.
After 1-2 weeks the need for burping should slow down and your honey will have become liquid.
Allow the jar to ferment for a minimum of 4 weeks. At this point your syrup will be ready for use.
OPTIONAL: Some choose to strain the syrup after 4-6 weeks.
This syrup can be consumed daily on its own or as a tea or taken simply as needed. Taken daily it can support gut health, help to maintain a strong immune system, and provide your body with antioxidants and other general health supporting compounds. A spoonful of the syrup can be taken to soothe a sore or scratchy throat as needed throughout the day. A tea can be made by simply adding a spoonful or two of the syrup to hot water, or by adding some of the garlic, ginger, and lemon pieces to a teapot and allowing it to steep.
Fermented Cough & Cold Syrup
Equipment
- 1 quart-sized jar with lid
Ingredients
- ½ cup lemons, chopped
- ½ cup garlic cloves
- ½ cup ginger, chopped
- 2 cups raw honey
Instructions
- Chop up the raw garlic, lemon, and ginger and add to quart jar.
- Top off with raw honey. This step usually needs to be done in a couple of stages. Fill the jar with honey, then leave it (without a lid) for an hour or two to settle. Once there is space at the top of the jar, top it off again.
- Seal with a tight fitting lid, label with the date and place in a cool dark place.
- Burp the jar once or twice each day by slightly loosening the lid, then tightening again. You can also give your jar a shake to ensure all of the pieces remain covered with honey.
- After 1-2 weeks the need for burping should slow down and your honey will have become liquid.
- Allow the jar to ferment for a minimum of 4 weeks. At this point your syrup will be ready for use.
- OPTIONAL: Some choose to strain the syrup after 4-6 weeks.
The lemon, garlic, and ginger pieces can be used to make tea as well. Simply add them to a teapot with some hot water.