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. 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 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.
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 for this, as it will still have all the bacteria and wild yeast that is necessary for fermentation. The juice from the garlic will create just enough liquid for fermentation to happen.
Cover it loosely with a lid to let the gasses escape, and put it in a dark place. It’s a good idea to put a plate or something underneath, as it will likely bubble up and could possibly drip out a little honey. In a few days you will notice some bubbles forming.
It’s also a good idea to gently turn your jar over every few days, or whenever you think about it, to make sure that all of the garlic get 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.
The honey garlic will ferment for about a month, but you can really eat it at any time. The flavor will continue to develop over time, the garlic will mellow, and the honey will become much runnier. It will store well in a cool place for many months, if not longer.
Check out this video to learn more!
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 clove, or take a spoonful of honey (or both!).
As you can probably imagine, it 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!
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?
Fermented Honey Garlic
- 1 cup whole garlic cloves slightly crushed
- 1 cup raw honey or more, as needed to cover garlic
- Place the peeled garlic cloves into a wide-mouth pint sized mason jar. Add enough honey to completely cover the garlic cloves.
- Place the lid on the jar loosely, then tuck into a dark place.
- Flip the jar every few days. Be sure to tighten the lid before doing so! Loosen the lid when you return it to the upright position.
- Within a few days, you should see bubbles start to form. Ferment for up to 1 month, then store at room temperature for up to a year.