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Fermented Honey Garlic

This simple fermented garlic honey has been used for centuries as a traditional remedy for immune support, coughs, colds, and general wellness. Raw honey and organic garlic ferment together to create a sweet, mellow syrup rich in antimicrobial and immune-supporting compounds. It's a staple to have on hand during cold and flu season—take it by the spoonful at the first sign of something coming on, use it to soothe a cough, or incorporate it into everyday cooking. No fancy equipment needed, and it keeps for up to a year or longer.
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Prep Time 10 minutes
Fermentation Time 30 days
Course: Natural Remedies
Cuisine: Folk Medicine
Ingredients Equipment Method Notes

Ingredients
  

  • Raw local honey (unpasteurized and unfiltered) this is important! It NEEDs to be raw, if it is not then your garlic will not ferment. Pasteurized honey has been heated and all the beneficial bacteria has been destroyed
  • Organic garlic as many cloves as you’d like - organic is best (it is not sprayed with a chemical to stop it from sprouting)

Equipment

  • A clean glass jar with a lid (Mason jars work well)
  • A small weight or fermenting stone (optional but helps keep garlic submerged) *I do not use one*

Method
 

Step 1:
  1. Prep the Garlic
  2. Peel the garlic cloves.
  3. 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!
  4. You can chop the garlic or leave it whole.
Step 2:
  1. Add Garlic to Jar
  2. Place the peeled (and/or chopped) garlic cloves into your clean glass jar.
  3. Don’t fill it all the way—leave about 1/4 of the jar empty for the honey and fermentation process.
Step 3:
  1. Add Honey
  2. Pour raw honey over the garlic until it’s fully covered.
  3. Make sure all the garlic is submerged under the honey. You can gently press the cloves down with a clean spoon or weight.
  4. If using a fermenting weight, place it on top of the garlic to keep it submerged.
Step 4:
  1. Stir and Secure
  2. Stir the garlic and honey mixture with a clean spoon to ensure it’s evenly coated.
  3. Place the lid on the jar loosely to allow gases to escape during fermentation.
  4. 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.
Step 5:
  1. Let it Ferment
  2. Leave the jar in a cool, dark place at room temperature.
  3. 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)
  4. Note: As the garlic ferments, you’ll see bubbles forming. This is a good sign—it means the fermentation is working!
Step 6:
  1. Wait and Taste
  2. The fermentation process typically takes 4 weeks, but you can start tasting it after about 2 weeks.
  3. The longer you leave it, the more the flavors will mellow out and the garlic will soften.
  4. Tip: If the honey crystallizes, place the jar in warm water to gently liquefy it again. But don't get it super hot.
Step 7:
  1. Enjoy and Store
  2. After 4 weeks, your fermented honey garlic is ready! You can use it as a natural remedy or in your favorite recipes.
  3. 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

How to Use Fermented Honey Garlic:
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
If you try this, PLEASE let me know how it goes!
Disclaimer: The information provided in this post is for educational and informational purposes only and is not intended as medical advice. These statements have not been evaluated by the FDA. Please consult with a qualified healthcare professional before making any changes to your diet, supplement routine, or health practices, especially if you have any pre-existing medical conditions or are taking medications.