Fermented Honey Garlic — one of the easiest remedies to make!
Said to boost your immune system; both garlic and honey have medicinal properties.
You put garlic in a jar. You pour honey over it. You flip it occasionally. That’s it. Nature does the rest.
It sits on my counter for a few weeks, and then I have this incredible fermented garlic-infused honey that supports my body when I feel something coming on and adds amazing flavor to cooking.
The perfect remedy for cold and flu season.
Disclaimer: This content is for educational purposes only and reflects traditional folk herbalism practices. It is not intended to diagnose, treat, cure, or prevent disease. Always consult your healthcare provider before using herbal remedies, especially if you're pregnant, nursing, or taking medications.
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What’s Actually Happening in That Jar?
When you combine raw honey with fresh garlic, fermentation naturally occurs. The garlic releases moisture, which slightly dilutes the honey, creating an environment where beneficial bacteria can flourish. Over time, the garlic mellows out, the honey becomes infused with garlic’s beneficial compounds, and you end up with something that tastes way better than it sounds.
Garlic has been studied for its potential to support immune function and overall wellness. Research suggests garlic may help reduce the severity and duration of common cold symptoms. In one study, people taking garlic supplements experienced fewer colds and recovered faster than those who didn’t. It is also often called
Raw honey is naturally antimicrobial and has been used for centuries to soothe throats and support the body. Garlic has been valued in traditional medicine for its sulfur-containing compounds, particularly allicin, which forms when garlic is crushed or chopped.
How I Use It
I keep a jar of fermented garlic honey in my fridge year-round, but I lean on it most heavily in fall and winter.
When someone’s feeling run down:
- Take 1 clove of the fermented garlic with a spoonful of the honey
- Or just take a spoonful of the honey if you’re not into eating whole garlic (I get it)
- 2-3 times daily when we’re fighting something off
In everyday cooking:
- Drizzle over roasted vegetables
- Use in salad dressings
- Glaze for chicken or salmon
- Stir into tea when I have a scratchy throat
- The garlic cloves themselves are amazing chopped up in pasta or on pizza
Why I Make My Own
You can buy garlic honey products, but they’re pricey and often pasteurized (which kills the beneficial properties of raw honey). Making it yourself:
- Costs maybe $10 for a huge jar
- Takes literally 5 minutes of active effort
- Lasts up to a year or longer
- Gives you control over quality — you know exactly what’s in there
Plus, there’s something deeply satisfying about having jars of things fermenting on your counter.
Look at These Benefits:
Powerful Immune Support:
Garlic contains allicin, a potent immune-stimulating compound with antibacterial, antifungal, antiviral, and anti-protozoal properties. This means fermented garlic honey can help your body better prevent and combat infections, colds, and flu bugs.
Antioxidant-Rich:
Both garlic and honey are packed with antioxidants that can reduce inflammation and oxidative stress, potentially lowering cancer risk and helping with chronic health conditions.
Cardiovascular Health:
Garlic may help improve blood pressure and cholesterol levels, which can reduce the risk of cardiovascular issues.
Sore Throat Relief:
The thick and sweet nature of honey can soothe sore throats and naturally suppress coughs. Honey also has antimicrobial properties that can help ward off internal pathogens and may assist in healing wounds when used topically.
Gut Health Booster:
Rich in prebiotics and probiotics, fermented honey garlic can help soothe an upset stomach, improve digestion, and support overall gastrointestinal health. The natural prebiotics in garlic and honey work to balance your gut’s microbiome, while fermentation creates gut-friendly probiotics.
A Word of Caution
Never give honey to babies under 12 months due to the risk of infant botulism. Always wait until after age one before serving anything with honey.
If you’re on blood thinners or have a bleeding disorder, check with your healthcare provider before consuming large amounts of garlic, as it can have blood-thinning effects.
Some people experience digestive upset from raw garlic. If that’s you, start with small amounts of just the honey, or stick to using the fermented garlic in cooked dishes.
Fermented Honey Garlic
Ingredients
Equipment
Method
- Prep the Garlic
- Peel the garlic cloves.
- You can easily peel garlic by placing the cloves under a flat knife and gently pressing down to slightly crush them. This makes the peels pop off quickly!
- You can chop the garlic or leave it whole.
- Add Garlic to Jar
- Place the peeled (and/or chopped) garlic cloves into your clean glass jar.
- Don’t fill it all the way—leave about 1/4 of the jar empty for the honey and fermentation process.
- Add Honey
- Pour raw honey over the garlic until it’s fully covered.
- Make sure all the garlic is submerged under the honey. You can gently press the cloves down with a clean spoon or weight.
- If using a fermenting weight, place it on top of the garlic to keep it submerged.
- Stir and Secure
- Stir the garlic and honey mixture with a clean spoon to ensure it’s evenly coated.
- Place the lid on the jar loosely to allow gases to escape during fermentation.
- Tip: You can also place a cloth or paper towel over the jar and secure it with a rubber band instead of using a lid.
- Let it Ferment
- Leave the jar in a cool, dark place at room temperature.
- Check the jar once a day for the first week to stir the garlic and ensure it’s staying submerged in the honey. (If you have a lid on it, you can tighten and invert to stir, or use a clean spoon to stir)
- Note: As the garlic ferments, you’ll see bubbles forming. This is a good sign—it means the fermentation is working!
- Wait and Taste
- The fermentation process typically takes 4 weeks, but you can start tasting it after about 2 weeks.
- The longer you leave it, the more the flavors will mellow out and the garlic will soften.
- Tip: If the honey crystallizes, place the jar in warm water to gently liquefy it again. But don't get it super hot.
- Enjoy and Store
- After 4 weeks, your fermented honey garlic is ready! You can use it as a natural remedy or in your favorite recipes.
- Storage: It can be stored at room temperature for up to 1 year (or even longer, up to 5 years) if kept in a sealed jar in the fridge.
Notes
As a remedy: Take a spoonful at the first sign of a cold or flu, or to boost immunity. You can eat both the garlic and the honey!
In recipes: Use it as a glaze on chicken, fish, or vegetables, or add it to salad dressings and marinades.
For wellness: Take a teaspoon daily to support heart health and digestion.
Notes
DO NOT give honey to children under one year of age due to the risk of botulism. Tips:- Use RAW, local, unpasteurized honey—pasteurized honey won’t ferment properly as the beneficial bacteria have been destroyed by heat
- Use organic garlic—non-organic garlic is often treated with sprout inhibitors that can interfere with fermentation
- Make sure everything stays submerged to prevent mold
- If you see mold, discard the entire batch
- The honey will thin out as the garlic releases moisture—this is normal
- If the honey crystallizes, place the jar in warm water to gently reliquefy it
- Use a clean, dry spoon every time you dip into the jar
