Fermented Garlic Honey Recipe
Fermented garlic honey is a unique and flavorful remedy that combines the natural benefits of raw honey and garlic through a simple fermentation process. This mixture has become popular for its bold, tangy-sweet taste and health benefits.
I purchased some fermented garlic honey from a local farmers market a few years ago.
I had never heard of fermented garlic honey before but decided to purchase it after learning about its amazing benefits.
It quickly became one of my favorite fermented foods and one of my favorite ways to boost my immune system, support digestion, reduce inflammation, and more.
Unfortunately, the family I had purchased it from stopped selling it, and I couldn’t find it anywhere near me.
So I decided to try making it myself, and I was pleasantly surprised to discover that it is incredibly easy to make at home.
What is Fermented Garlic Honey
If this is your first time hearing about fermented garlic honey, you might be wondering what it is and why you should make it.
Fermented garlic honey is a natural remedy that combines raw garlic cloves with raw honey and allows the mixture to ferment.
It has many benefits and uses, which you can learn more about below.
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Fermented Garlic Honey Benefits
Fermented garlic honey has many benefits thanks to its ingredients’ antibacterial, antiviral, anti-inflammatory, and prebiotic properties.
Immune System Support
Fermented garlic honey can boost the immune system. Both honey and garlic have natural antibacterial and antiviral effects, helping to fight infections.
The allicin in garlic and the enzymes in honey can also help strengthen the immune system.
Digestion Support
Both garlic and honey have prebiotic properties, which are enhanced by the fermentation process.
These powerful prebiotic properties can promote healthy gut bacteria.
Reduces Inflammation
Garlic and honey contain anti-inflammatory compounds that can help alleviate chronic inflammation and reduce pain associated with inflammatory conditions.
Respiratory Support
Fermented honey garlic can reduce coughs, soothe a sore throat, and relieve symptoms of colds and respiratory infections.
It can also help break down and expel mucus from the respiratory tract.
Additional Benefits
Fermented garlic honey can also help boost energy and metabolism.
Its antimicrobial properties can help with skin conditions like acne or infections when applied topically.
Its antifungal properties can fight fungal infections and prevent bacterial overgrowth in the gut.
Fermented Garlic Honey Ingredients
To make fermented honey garlic, you only need two ingredients—garlic and honey. You will also need a jar to store the fermented garlic honey. You can learn more about everything you’ll need below.
Jar
You will need a jar to store the fermented garlic honey. You can use whatever type of jar you prefer. However, I’m not a fan of plastic, and I always use and recommend glass.
The jar size depends on personal preference and the amount of fermented garlic honey you plan to make.
You can use a half-pint jar, a pint jar, or a quart jar—it’s your choice. If you’re a beginner, I recommend starting with something small just in case your fermented garlic honey doesn’t turn out right.
That way, you don’t waste a bunch of garlic and honey.
I almost always use a pint mason jar when making fermented garlic honey.
Be sure to wash and sanitize the jar thoroughly before using.
You will also need a lid for the jar. You can use a canning jar lid or a plastic mason jar lid like this one.
Fresh Organic Garlic
Pesticides can interfere with the fermentation process, so be sure to buy organic garlic only.
You’ll need enough garlic to fill the jar about half to two-thirds of the way.
I typically use around three garlic bulbs to fill a pint jar a little more than halfway.
Honey
Raw honey is recommended for this recipe. It contains bacteria and wild yeast, which are necessary for fermentation.
Manuka honey can be used as well as long as it is raw manuka honey.
You’ll need enough honey to saturate and cover the garlic fully. If you are using a pint jar, you’ll need around 12 ounces of honey.
How to Make Fermented Garlic Honey
The first step to making fermented garlic honey is to prepare the garlic. The garlic needs to be completely peeled.
This is the most time-consuming part of the recipe. To speed up the process, click here for some garlic peeling techniques.
Once all of the garlic is peeled, you can cut the cloves in half or bruise them slightly with the side of a knife.
This helps release juices necessary for fermentation and allicin, the chemical that gives garlic its antibacterial properties.
Also, be sure to cut off and discard any discolored parts, and never use old, soft, or moldy garlic.
Fill the jar half to two-thirds of the way with the garlic.
Pour raw honey over the garlic until all the cloves are fully submerged. Leave some space at the top of the jar (about 1-2 inches) because the mixture might bubble and expand as it ferments.
The jar should be covered loosely with a lid to allow gases to escape. It should then be kept at room temperature in a cool, dark place.
Within a few days, you’ll notice bubbles forming as fermentation begins. You may want to place the jar on a plate or cloth to avoid making a mess in the event that the mixture starts to bubble up and overflow.
Sometimes, the garlic floats to the surface. This is not a problem. However, you must ensure the garlic cloves are constantly saturated with honey.
If they spend too much time on the surface, mold may begin to form, and you definitely do not want that.
To prevent this, simply tighten the lid and flip the jar upside down for a few minutes. Then, allow the honey to coat the garlic cloves thoroughly, flip the jar back over, loosen the lid, and store it in a cool, dark place.
I recommend doing this daily until the fermentation process is complete.
Fermented Garlic Honey Recipe
Fermented garlic honey is a unique and flavorful remedy that combines the natural benefits of raw honey and garlic through a simple fermentation process. This mixture has become popular for its bold, tangy-sweet taste and health benefits.
Instructions
- Peel the garlic.
- Cut the cloves in half or slightly bruise the cloves with the side of a knife.
- Fill the jar half to two-thirds of the way with garlic.
- Pour raw honey over the garlic until all the cloves are fully submerged.
- Leave some space at the top of the jar (about 1-2 inches).
- Cover the jar loosely with a lid.
- Place the jar in a cool, dark place.
- Within a few days, you’ll notice bubbles forming as fermentation begins.
- You may want to place the jar on a plate or cloth to avoid making a mess in the event that the mixture starts to bubble up and overflow.
- Every day, tighten the lid and turn the jar upside down, allowing the honey to fully coat the cloves that may have floated to the surface. Return the jar to its upright position, loosen the lid, and return the jar to a cool, dark place.
- Do this daily until fermentation is complete.
- Fermentation will be complete in 1-4 weeks.
- The fermented garlic honey can be used at any time during the fermentation process.
- Once fermentation is complete, put the lid on tightly, and store in a cool, dark place.
- Shake the jar weekly to ensure the garlic stays coated with the honey to prevent mold growth.
Notes
This recipe is for a 16-ounce jar. You can use whatever size jar you choose. You'll need to decrease or increase the ingredients depending on the size of the jar you choose.
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When Will The Fermentation Process Be Complete?
Fermentation may take 1–4 weeks, depending on room temperature and the honey’s natural sugar content.
Once the bubbles stop forming, that usually indicates the fermentation process is complete.
You will also know that the fermentation is complete once the garlic becomes soft and turns a goldish color, and the honey develops a much thinner consistency, similar to syrup.
When Will The Fermented Garlic Honey Be Ready to Use?
The fermented garlic honey can be used at anytime during the fermentation process. However, the flavor, as well as the medicinal properties, will not be fully developed until the fermentation process is complete.
How to Use Fermented Garlic Honey
Fermented garlic honey can be used in many different ways.
Health / Medicinal Uses
The best (and my personal favorite) way to use fermented honey garlic is for its health benefits. Simply eat a piece of garlic clove or take a spoonful of honey to experience this fantastic health concoction’s antiviral, antibacterial, antimicrobial, prebiotic, probiotic, and anti-inflammatory properties.
You can do this daily as a preventive measure or a few times a day if you have an illness.
The honey can be incredibly soothing to a sore throat.
Culinary Uses
The honey is absolutely delicious. It can be drizzled over salads or cheese and makes a fantastic marinade.
The garlic can be used in different dishes as well.
Topical Uses
Thanks to its antimicrobial properties, it can also be applied topically to minor cuts or skin irritations for quick healing.
How to Store Fermented Garlic Honey
Once the fermentation process is complete, simply secure the lid tightly and place the jar in a cool, dark place.
But remember to ensure that the garlic is submerged in the honey to prevent mold growth.
I recommend gently shaking the jar every week to ensure the cloves remain saturated in the honey.
When Does Fermented Garlic Honey Expire?
As long as the fermented garlic honey is stored in a cool, dark place with the lid securely attached, it should stay good for several months and possibly well beyond.
I’ve had jars of fermented garlic honey that have stayed good for over a year. You just have to make sure the garlic stays fully coated with honey.
If you see any signs of mold or it starts to develop a strange smell, toss it out.
Can Fermented Garlic Honey Cause Botulism?
Fermented garlic honey, especially if it is not prepared or stored correctly, has a small chance of leading to botulism.
That said, botulism is very rare and requires a pH of 4.6 or more to grow.
Honey typically has a pH of 3.9. If you are concerned about the risk of botulism, I encourage you to invest in some pH strips to test the pH level of the fermented garlic honey.
As long as the pH is below 4.6, there is no risk of botulism.
A Few More Things
Sometimes, the garlic will turn a blue or green color. That is perfectly normal. It is just due to a reaction during the fermentation process.
If you notice any mold growth, even just a teeny tiny bit, do not use it. You’ll need to throw it out and make a new batch.
Honey fermented garlic can be given to children, but due to the risk of botulism, it should never be given to babies younger than 12 months.
Final Thoughts
Fermented honey garlic is a versatile and health-promoting blend that combines the benefits of garlic and honey through a natural fermentation process.
This simple yet powerful remedy has immune-supporting, antibacterial, and anti-inflammatory properties, making it a valuable addition to culinary and wellness routines.
I really hope you enjoy this recipe. Let me know if you have any questions below!
