Fermented Garlic Honey Recipe

Fermented garlic honey combines raw honey and raw garlic along with a simple fermentation process in a mason jar to make homemade garlic fermented in honey.

I keep a jar of this recipe on hand for cold and flu season to help boost my immune system and soothe sore throats when the weather turns cold.

I grow garlic in my garden to make this recipe along as well as garlic confit for savory recipes. On a good harvest year, I have several bulbs of garlic leftover to make roasted garlic. Once you spread soft cloves of oven-roasted garlic on toast or slices of baguette, you will never go back!

⚠️ Warning: Honey garlic should not be given to babies under one year of age.

🍯 Here is why fermented garlic honey is amazing:

• The fermenting process is done at room temperature in a dark place so no special equipment is needed.
• In addition to the health benefits of honey and garlic, the garlic infused honey can be used in other recipes such as salad dressings, drizzled over roasted vegetables or stir a spoonful of honey into a cup of hot tea.
• Honey offers an effective and natural alternative to over-the-counter cough medicine4. Though time is the most important healer of a sore throat, a spoonful of honey can help relieve the irritation4. source: National Honey Board

🧄 Ingredients needed:

• Garlic - Fresh, peeled and cloves separated
• Honey - Local, Unpasteurized, Raw Honey

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

📝 Notes on the ingredients

It’s important to use unpasteurized honey (raw honey) to make fermented garlic in honey, as it will still have all the natural bacteria that bees leave in the honey as well as the wild yeast that is necessary for fermentation

🔄 Substitutions

If your grocery store carries pre-peeled garlic, mine comes in a bag in the produce section, you are able to use that garlic. It takes a little bit out of the prep work of peeling the individual cloves.

🥣 Helpful Kitchen Tools

• Mason Jar - I use a clear glass, quart mason jar. I like the wide mouth jar because it is easier to get the garlic out of the jar when using them.
• Mason Jar Lids (Leak Proof) - I like these because they are one piece instead of the two part, lid and ring combination.

🔪 How to make garlic honey, basic instructions

1. Fill a glass jar with raw, peeled garlic cloves.
2. Cover the cloves of garlic with enough honey to completely cover the raw cloves.
3. Close the jar, invert and store for a month.

📷 How to make garlic fermented honey, photo instructions

1. To a clean jar, add the peeled garlic cloves.
2. Add enough raw honey to completely cover the garlic cloves.
3. Place the lid on the jar and close the lid loosely, allowing the jar to have a bit of room to 'breathe' as the garlic ferments.
4. Every day or two, tighten the lid on the jar and shake the jar to coat the garlic cloves with honey.
5. Loosen the lid again when you return it to the upright position.
6. You will notice tiny bubbles start to form on the surface of the honey and long the surface of the whole garlic cloves.
7. The honey garlic will be fermented in about a month. The honey ferment flavor will continue to mature over time, the garlic will mellow in intensity while remaining crisp, and the honey will start to thin out and take on a more runny consistency.
8. Store in a cool place for many months or even a year, if not longer.

❄️ Storage tips if you have leftover potato casserole

• Store in a closed container in a dark cool place.
• During the first month of fermentation, allow the jar to be slightly loose so that the gasses that escape the garlic as it ferments, can escape the jar.
• Store the jar on a plate or a paper plate during the fermentation process as a bit of the honey my 'burp' out as it ferments.

📝 Frequently asked questions, answers and tips:

📄 Related Recipes

Honey Fermented Garlic

Sarah Mock

Fermented garlic honey combines raw honey and raw garlic along with a simple fermentation process in a mason jar to make homemade garlic fermented in honey.

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 10 minutes mins

Cool TimeFerment Time 30 days d

total time to prep and cook the recipe.Total Time 30 days d 10 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Food Tips

Cuisine American

Makes 40 cloves

Per Serving 31 kcal

Ingredients

 

US CustomaryMetric

1x2x3x

• ▢ 1 cup Honey (Raw, unpasturized)
• ▢ 1 cup garlic (peeled and separated)

US CustomaryMetric

Instructions

 

• To a clean jar, add the peeled garlic cloves.
  1 cup garlic
• Add enough raw honey to completely cover the garlic cloves.
  1 cup Honey
• Place the lid on the jar and close the lid loosely, allowing the jar to have a bit of room to 'breathe' as the garlic ferments.
• Every day or two, tighten the lid on the jar and shake the jar to coat the garlic cloves with honey.
• Loosen the lid again when you return it to the upright position.
• You will notice tiny bubbles start to form on the surface of the honey and long the surface of the whole garlic cloves.
• The honey garlic will be fermented in about a month. The honey ferment flavor will continue to mature over time, the garlic will mellow in intensity while remaining crisp, and the honey will start to thin out and take on a more runny consistency.
• Store in a cool place for many months or even a year, if not longer.

Notes

If your grocery store carries pre-peeled garlic, mine comes in a bag in the produce section, you are able to use that garlic. It takes a little bit out of the prep work of peeling the individual cloves.

During the first month of fermentation, allow the jar to be slightly loose so that the gasses that escape the garlic as it ferments, can escape the jar.

Store the jar on a plate or a paper plate during the fermentation process as a bit of the honey my 'burp' out as it ferments.

Nutrition

Serving: 2clovesCalories: 31kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 18mgFiber: 1gSugar: 7gVitamin A: 1IUVitamin C: 1mgCalcium: 7mgIron: 1mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.