This fermented honey garlic is the perfect thing to make to boost your immune system! Both honey and garlic have strong medicinal benefits, so you’ll want to have this delicious home remedy on hand for cold and flu season.
Fermenting Garlic in Honey
I’m really excited to share this post with you! Fermented honey garlic is something I’ve been wanting to try for a very long time, ever since I first read about it on the Killer Pickles blog.
I usually reserve my honey for mead making, but using it for other ferments intrigued me. Don’t ask me why I haven’t done it until now, because it’s the easiest thing in the world!
This tasty fermented garlic in honey can be used for many things, as good food and good medicine. Honestly though, I like to just eat it as is!
Fermented Honey Garlic Recipe
Making fermented honey garlic is so easy, it hardly needs a recipe!
Prepare the Garlic
The hardest and most time consuming part is prepping all of the garlic. Whatever size jar you use, you’ll want to fill it about 1/2-3/4 full of peeled garlic.
The quickest and easiest way to prep garlic is to place the side of a chef’s knife on top of a single clove and then give it a firm whack with the palm of your hand.
Don’t do it too hard, as you don’t want to crush the garlic, but just enough to lightly bruise the it. This will make it easy to peel, and will also release a bit of the garlic juice.
Add the Honey
Once you have enough garlic in your jar, pour in some raw honey to cover it. The garlic will probably float a bit and that’s ok.
It’s important to use raw honey to make fermented garlic in honey, as it will still have all the bacteria and wild yeast that is necessary for fermentation.
When liquid is added to honey, it jump starts the fermentation process. The small amount of juice from the garlic will create just enough liquid for fermentation to happen.
Cover and Flip
Cover the jar loosely with a lid to let the gasses escape, and put it in a dark place to ferment.
It’s a good idea to put a plate or something similar underneath the jar as it’s fermenting, as it will likely bubble up a bit and a little honey could possibly drip out.
It’s also important to gently turn the jar over every day or so, or whenever you think about it, to make sure that all of the garlic stay coated with honey.
Screw the lid on tightly before you do this! Then return it to it’s upright position and re-loosen the lid.
In a few days to a week you will notice some bubbles forming on the surface of the honey. Hooray!
The honey garlic will ferment for about a month, but you can eat it at any time during the process.
The flavor will continue to develop over time, the garlic will mellow, and the honey will become much runnier.
Occasionally the garlic cloves turn a blue or green color due to a reaction during the fermentation process. While it may be a bit alarming, it is not harmful and the honey garlic can still be used.
Honey garlic will store well in a cool place for many months, or even a year or longer! I’ve kept some for over two years and it is still good.
Using Fermented Honey Garlic
Now, how do you use this fermented honey garlic? That’s a good question, and it can be used in a variety of ways.
Both garlic and honey have strong medicinal properties, so it makes sense to use it as an immune booster or if you feel a cold or flu coming on.
Pop a whole garlic clove, or take a spoonful of honey (or both!).
As you can probably imagine, honey garlic also makes a wonderful food!
It’s a natural in marinades and sauces, and would make a really tasty glaze for meats or veggies. Basically anything where you would normally use honey and garlic together!
Is Botulism a Concern in Honey Garlic?
I get this question a lot about fermented honey garlic! The short answer is no, botulism is really not a concern in this type of ferment.
While botulism can happen in garlic and oil preparations without added acidity, the fermentation process that happens here makes it very unlikely.
Raw honey is acidic, and while it can carry botulism spores (which is why it is not recommended for babies under 1 year), the level of acidity stops them from reproducing, which is what causes botulism.
If you are concerned about it, use a pH test strip. Botulism spores can’t reproduce with a pH of less than 4.6. Honey is usually around 3.9, but that can vary between brands.
If the pH is too high, add a splash of raw apple cider vinegar to add more acidity and retest. This is generally not needed, but I did want to mention it.
Honey garlic should not be given to babies under one year of age.
I really hope you make this yummy honeyed garlic! It’s super easy, and great to have on hand. I have a feeling it’s going to become a staple in our house!
Have you ever made fermented honey garlic? How do you use it?
More Fermented and Infused Honey Recipes
Enjoy these other recipes that showcase fermented and infused honey!
- Fermented Honey Cranberries
- Fermented Elderberry Honey
- Herbal Infused Honey
- Lilac Flower Infused Honey
Fermented Honey Garlic
Equipment
Ingredients
- 1 cup whole garlic cloves peeled and slightly crushed
- 1 cup raw honey or more, as needed to cover garlic
Instructions
- Place the peeled garlic cloves into a wide-mouth pint sized mason jar. Add enough honey to completely cover the garlic cloves. Make sure they are coated with honey.
- Place the lid on the jar loosely, then tuck into a dark place.
- Every day or so, tighten the lid on the jar and flip it upside down to coat the garlic cloves with honey. Loosen the lid again when you return it to the upright position.
- Within a few days to a week, you should see small bubbles start to form on the surface of the honey.
- The honey garlic will ferment for about a month, but you can eat it at any time. The flavor will continue to develop over time, the garlic will mellow, and the honey will become much runnier.
- Store in a cool place for many months or even a year, if not longer.
Notes
- It’s important to use raw honey for this recipe, as it has all of the bacteria and wild yeast that is necessary for fermentation.
- The small amount of juice from the garlic will create just enough liquid for fermentation to happen.
- It’s a good idea to put a plate underneath the jar during fermentation, as it will likely bubble up and a little bit of honey could possibly drip out.
- Occasionally the garlic cloves turn a bluish or greenish color during the fermentation process. While it may be a bit alarming, it is not harmful and the honey garlic can still be used.
- If you are concerned about botulism, use a pH test strip. Botulism spores can't reproduce with a pH of less than 4.6. Honey is usually around 3.9, but that can vary between brands.
- If the pH is too high, add a splash of raw apple cider vinegar to add more acidity and retest. This is generally not needed, but I do want to mention it.
- Honey garlic should not be given to babies under one year of age.
Autum says
May I ask, how long should it “bubble”? Ours bubbled for a few days and then no more. It’s been over four weeks and is simply syrupy. Is this accurate? And if so, do we leave it out for storage or move to the fridge? :)
Grow Forage Cook Ferment says
If the bubbles stop, it’s safe to assume fermentation is complete, and you can store your fermented honey in your pantry or kitchen cabinet with the lid closed.
Abbie says
Can this be stored in the refrigerator after the bubbles stop?
Grow Forage Cook Ferment says
It shouldn’t be refrigerated. Store in a cool, dark kitchen cabinet or pantry shelf.
Leona says
Hi Colleen
Yet another yummy recipe I can hardly wait to try!!!
I have an oxymel from your Healing Herbal Infusions on the go, so the fermented garlic in honey will be a nice addition to my repertoire😊
Thank you so much for all your knowledge that you so graciously share.
Leona
Grow Forage Cook Ferment says
You are so welcome, Leona! Enjoy!
Marybeth K says
Is organic ingredients recommended? I don’t have access local honey. Would raw local honey from Trader Joe’s be ok to use? It comes in a glass bottle and is labeled “bottled at Highland Valley in Milford PA” From rural areas of pa, ny, and nj.
Grow Forage Cook Ferment says
Hi Marybeth. Organic garlic is recommended. Any raw honey will do!
Susie says
Hello – do you swallow the Clove whole or do you crunch it?
Grow Forage Cook Ferment says
I chew it.
Kim says
How do you keep the garlic coated? Mine just float to the top
Grow Forage Cook Ferment says
By flipping the jar daily. The garlic will be fine, even if it floats to the top as long as it has a thin coating of honey on it.
Jordan Ferrier says
Does this produce any alcohol? I’m sober and I want to make this but I don’t want to ingest alcohol unless it’s very small amounts. Less than 1% would be ok
Grow Forage Cook Ferment says
Very, very little alcohol is produced, if any.
Jen says
Do you have to crush the garlic?
Grow Forage Cook Ferment says
No, but you can if you want.
Nancy says
Once you’ve eaten all the honey, can you recover the garlic with honey and make another batch?
Grow Forage Cook Ferment says
It’s best to always start another batch to prevent cross contamination.
Wendy says
The other way to peel a bunch of garlic cloves is to place them in a bowl, add another bowl the same size on top and shake vigorously. When you remove the top bowl most of the cloves will be very easy to peel.
Grow Forage Cook Ferment says
Great tip!
Homeopathy in Sydney says
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Kelley says
Should I take the honey out after a month? What dosage do you recommend? First time making it 😁
Grow Forage Cook Ferment says
I don’t ever strain the honey out. Once the bubbles stop coming to the surface, it’s done fermenting and safe to close the lid. It’s food, so you can eat as much as you want!
Heather Engler says
Below the recipe you stated “If you are concerned about botulism, use a pH test strip. Botulism spores can’t reproduce with a pH of less than 4.6. Honey is usually around 3.9, but that can vary between brands.”
In the question above you stated “As long as the pH is higher than 4.6, botulinum can’t grow, so it sounds like your garlic ferment is fine!”
According to the USDA your first response was correct.
Grow Forage Cook Ferment says
Nice catch. It was just a brain fart and I corrected the previous comment.
Anna says
My garlic is a little soft and some has started to sprout. I took out the least sprouted pieces. Can I use those or does the garlic need to be very firm?
Grow Forage Cook Ferment says
I would not use sprouted garlic. You want to use the freshest possible garlic so that there’s enough moisture to ferment the honey.
Rich says
We made this, set it aside for a few months and im not sure it’s ever been turned to keep the floaters coated. Is it safe?
Grow Forage Cook Ferment says
It should be fine as long as there’s no mold and doesn’t smell off. If you’re worried, add some apple cider vinegar to bring down the pH.
Karen says
Hi, I managed to find some raw local honey so started a batch probably a couple of months ago. I’ve never seen any bubbles though the honey is more runny and the garlic is shrinking a bit. I’ve just tested the pH and it looks to be about 5 or 6, is this safe? I’m wondering if I put too much garlic to honey
Grow Forage Cook Ferment says
Hi Karen. As long as the pH is lower than 4.6, botulinum can’t grow, so it sounds like your garlic ferment is fine!
Debbi says
I’m confused, because above you say it should be less than 4.6 and is usually around 3.9. Should the PH be higher or lower than 4.6 to avoid botulism?
Grow Forage Cook Ferment says
Lower! The previous comment was a brain fart.
J.M says
correct your ph is too high, add ACV and get it below 4.6