Fermenting Garlic in Honey: Easy Recipe with Amazing Health Benefits

Fermented garlic honey combines two powerful natural remedies into one delicious, immune-boosting condiment. This ancient preparation transforms raw garlic's sharp bite into mellow, sweet cloves while preserving the antimicrobial benefits of both ingredients—perfect for fighting colds, elevating recipes, or taking by the spoonful for daily wellness.

Key Fermented Garlic Honey Facts at a Glance

• Fermentation takes about 1 month for full development
• Safe to taste after just 5 days
• Stores at room temperature for 6+ months (or years)
• Only 2 ingredients needed: raw honey and fresh garlic
• Combines antimicrobial properties of both ingredients
• Garlic mellows and sweetens as it ferments

Understanding Fermented Garlic Honey

When garlic is submerged in raw honey, the garlic's moisture draws out and begins a slow fermentation process. According to Homestead and Chill, the honey becomes thinner and more liquid over time, while the garlic cloves soften, mellow, and take on a sweet-savory complexity that's nothing like raw garlic's sharpness.

This isn't true lacto-fermentation—it's actually an osmotic process where the honey's natural antimicrobial properties prevent harmful bacteria while beneficial changes occur. The result is preserved garlic with enhanced bioavailability of beneficial compounds.

Health Benefits

• Immune support: Both garlic and honey have proven antimicrobial properties
• Allicin preservation: Fermentation may enhance garlic's active compounds
• Digestive aid: Raw honey contains natural enzymes
• Cold and flu remedy: Traditional use for sore throats and congestion
• Antioxidant boost: Both ingredients are rich in antioxidants

Complete Fermented Garlic Honey Recipe

Ingredients

• 1 cup raw, unpasteurized honey (must be raw for enzymes)
• 1 full head of garlic (about 10-12 cloves)

Equipment

• Clean glass jar with lid (pint size works well)
• Knife and cutting board

Instructions

1. Prepare garlic: Separate and peel cloves. Lightly crush or slice each clove to release juices
2. Add to jar: Place garlic cloves in clean glass jar
3. Pour honey: Cover garlic completely with raw honey, leaving 1" headspace
4. Remove air bubbles: Stir gently to release trapped air
5. Seal and date: Close lid loosely (gases will build up)
6. Store: Keep at room temperature, away from direct light
7. Flip daily: Turn jar upside down daily to keep garlic submerged
8. Burp: Open lid daily for first week to release gases

Fermentation Timeline

Troubleshooting Common Issues

Garlic Keeps Floating

Normal! Flip jar daily. As fermentation progresses and garlic absorbs honey, it will sink.

White Film on Surface

Small amount is normal. Excessive growth may indicate contamination—discard if concerned.

No Bubbles

Ensure you're using raw, unpasteurized honey. Pasteurized honey lacks the enzymes needed.

Pro Tips from Fermentation Experts

"Leave it as long as you can. But I'd say at least a year. Make a batch every year and you'll have some whenever you need it."

"The honey does taste great just a few days in, so sampling it early is fine. The flavor develops more complexity over weeks and months."

Creative Ways to Use Fermented Garlic Honey

• Take 1 teaspoon daily for immune support
• Stir into hot tea for sore throats (don't boil—preserves enzymes)
• Glaze for roasted vegetables or meats
• Salad dressing ingredient
• Spread on toast or crackers
• Add to marinades and sauces
• Top cheese boards

Frequently Asked Questions

Can I use pasteurized honey?

No—pasteurization kills the enzymes needed for fermentation. Must use raw, unpasteurized honey.

How long does fermented garlic honey last?

Indefinitely at room temperature! The antimicrobial properties of both ingredients act as natural preservatives.

Is botulism a concern?

When using proper ratios and raw honey, the acidity and antimicrobial properties prevent botulism. Never give raw honey products to children under 1 year old.

Can I add other ingredients?

Yes! Popular additions include hot peppers, ginger, turmeric, lemon zest, or herbs like thyme and rosemary.

Why did my garlic turn blue/green?

This is safe! It's a natural reaction between sulfur compounds in garlic and trace minerals. Color doesn't affect safety or flavor.

How much should I take daily?

1 teaspoon to 1 tablespoon of the honey, or 1-2 cloves of garlic, is typical for daily wellness.

Can I eat the garlic cloves?

Absolutely! The fermented cloves are mellow, slightly sweet, and delicious eaten whole or minced into dishes.

Sources & Further Reading

• Homestead and Chill - Fermented Garlic Honey Recipe
• Simply Recipes - Fermented Garlic Honey
• Grow Forage Cook Ferment - Honey Garlic Guide
• Whole Natural Kitchen - Recipe and Benefits