Fermenting garlic cloves in raw honey is thought to prevent colds and flu, particularly in children.
But this is risky for many factors. Garlic is a low acid plant food, and honey varies from low to high acidity. The water activity of honey is low due to high sugar content. But when the two are combined, what is the final water activity? It depends on the ratio of garlic to oil, plus other factors.
Other concerns are the risk of botulism, due to the fact that botulism has occurred in garlic in oil. Honey can also be a source of infant botulism in children under age one.
Source: Dr. Ben Chapman, NCSU Extension and Dr. Don Schaffner, Rutgers University, Risky or Not? Podcast #46
