Go Back
Fermented garlic honey

Fermented Garlic Honey Recipe

Lisa
Fermented garlic honey is a healthy, delicious, and easy-to-make ferment you'll want to add to your pantry this season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 30 days
Total Time 30 days 15 minutes

Equipment

  • 12 oz Glass jar with lid

Ingredients
  

  • 1 cup whole, peeled garlic cloves
  • 1 cup raw unfiltered honey

Instructions
 

  • Remove the peels from the garlic. Try keeping the cloves whole; you don't want to completely crush the garlic, but slightly crushed or cracked cloves are perfect because the juices from the garlic will get the fermentation process going quicker. You can also poke the cloves with your knife.
  • Place the garlic cloves into the jar.
  • Pour honey over the garlic cloves until they are completely submerged.
  • Close the lid of your jar loosely and place it in a cool, dark location like a cabinet or a pantry. Note: if you prefer to keep the lid tightened, you will need to "burp" the jar every 1-2 days, which means opening the lid to let the natural gasses out, and then closing it back up.
  • Since the garlic will naturally settle at the top, flip the jar upside down for a few minutes every day (make sure the lid is tight first). This ensures the honey coats all of the garlic cloves. When done, place the jar right side up and loosen the lid again.
  • After about 1 week, you will notice bubbles forming in the honey, which is a great sign that the fermentation magic is happening. After about 4 weeks, once you no longer see bubbles forming at the top, you can tighten the lid and store the jar in a cabinet or pantry for long-term use.

Notes

  • Garlic honey should not be given to babies under 1 year of age.
  • Fermented garlic honey can be stored for a year or longer at room temperature.
  • Use raw unfiltered honey because it has the highest amount of pollen and nutritional compounds necessary for fermentation. It also has a pH ideal for preventing botulism. 
  • Do not reuse the honey to make new garlic honey ferments. Start each new batch using fresh honey. The same rule applies to the garlic; do not reuse the garlic to start new ferments. 
  • Do not add more honey to the jar after it has been fermented. It is best, and safest, to start a new batch.
Keyword fermented garlic honey, fermented honey garlic, garlic fermented in honey