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Home » Ferment » Honey Ferments » Fermented Honey Garlic

Fermented Honey Garlic

May contain affiliate links or sponsored content. Please see my privacy policy and affiliate disclosure.

Originally published on October 9, 2020. Last updated on March 22, 2022

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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.

Whole cloves of garlic fermented in honey in a mason jar.

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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.

peeling whole garlic cloves in a jar

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.

pouring honey over garlic cloves in a jar

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.

jar of honey garlic flipped upside down

In a few days to a week you will notice some bubbles forming on the surface of the honey. Hooray!

bubbly garlic in honey

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.

a jar of fermented garlic in honey

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!).

fermented garlic cloves in honey on a spoon

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

An overhead view of fermented honey garlic in a glass jar on a wood background.
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4.81 from 244 votes

Fermented Honey Garlic

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.
Course Condiment
Cuisine American
Prep Time 20 minutes minutes
Fermenting Time 30 days days
Total Time 20 minutes minutes
Servings 16
Calories 77kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

  • Pint Mason Jar

Ingredients

US Customary - Metric
  • 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.

Nutrition

Serving: 1Tbsp | Calories: 77kcal
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Reader Interactions

Comments

  1. Claudia says

    September 4, 2023 at 5:24 pm

    Hello! I’m hoping for insight. I just filled my first jar, but unfortunately I accidentally dropped a couple of drops of tap water in when moving something I had recently washed. Does that render my jar unsafe to use? Would bad bacteria from the tap water thrive? I’d hate to toss all of the ingredients but am a bit wary. Thanks!

    Reply
    • Grow Forage Cook Ferment says

      September 5, 2023 at 9:25 am

      Hi Claudia. As long as it was only a few drops, it should be fine, but I would would watch it closely for any mold.

      Reply
  2. Jan says

    September 4, 2023 at 3:35 pm

    I made this and it really stinks! Is this going to make me stink after taking it? It is very strong. Is this normal?

    Reply
    • Grow Forage Cook Ferment says

      September 5, 2023 at 9:25 am

      Totally normal and it shouldn’t make you stink.

      Reply
    • Brianna says

      September 10, 2023 at 4:40 pm

      As I use this, can I continue adding garlic and honey as it gets low or should I start a whole new batch

      Reply
      • Grow Forage Cook Ferment says

        September 11, 2023 at 12:21 pm

        It’s best to start a new batch each time to prevent cross contamination.

  3. Beth says

    September 4, 2023 at 12:38 pm

    Oops! I didn’t crush my garlic before placing it in honey, will it still ferment?

    Reply
    • Grow Forage Cook Ferment says

      September 5, 2023 at 9:30 am

      It should!

      Reply
  4. Savon says

    September 4, 2023 at 5:30 am

    5 stars
    Ok so I made this two days ago and didn’t know if I was supposed to store it in fridge or leave out. So the first night I left it out and the second night I put it in the fridge. I’m just seeing your recipe and noticed you said not to put it in fridge. Of course I’m taking it out now, lol, my question is…will it be ok?

    Reply
    • Grow Forage Cook Ferment says

      September 5, 2023 at 9:31 am

      Yup!

      Reply
      • Sidney says

        September 10, 2023 at 5:57 pm

        I have actually made this same mistake except mine has been in the fridge for about 5 months is it still ok? There is about 1 inch of solids and 2 cups of liquid above it…

      • Grow Forage Cook Ferment says

        September 11, 2023 at 12:20 pm

        It’s fine, although, you may need to give it a stir when it comes to room temperature. I would remove it from the fridge and store in a cool, dark place away from direct sunlight.

  5. Daniella says

    September 3, 2023 at 11:59 am

    Started my Jar 8-14-23. I’ve burped it daily and smells like a mellow garlic scent. Thinking of giving some honey to my 2 year old. Very concerned about botulism or harmful bacteria. Is it ok to heat the honey to kill off bacteria and let it cool before giving this to her? Or will I simply be destroying the benefits of the detention process of I heat it?

    Reply
    • Grow Forage Cook Ferment says

      September 5, 2023 at 9:40 am

      Daniella. I would try it myself for a few days before giving to a child. If you’d like to give it to her and heat it first, that’s fine, but just remember that all the good bacteria that you cultivated during fermentation will be killed off in heating process.

      Reply
  6. Alicia says

    September 1, 2023 at 6:12 am

    Hello, is there a reason to not crush the garlic?

    Reply
    • Grow Forage Cook Ferment says

      September 5, 2023 at 9:45 am

      Nope. Go ahead!

      Reply
  7. Megan K says

    August 31, 2023 at 8:42 am

    Hi there! Is it safe to consume this while breastfeeding?

    Reply
    • Grow Forage Cook Ferment says

      September 5, 2023 at 11:12 am

      Yes, that should be safe!

      Reply
  8. Cara Antoniolli says

    August 27, 2023 at 8:05 pm

    My honey is unpasteurized and pretty firm, I warmed it up before pouring it over the garlic, is this okay to do?

    Reply
    • Grow Forage Cook Ferment says

      August 28, 2023 at 10:32 am

      Hi Cara. It depends on the temperature of the honey after you warmed it. Raw, unpasteurized honey shouldn’t be heated above 95℉.

      Reply
  9. Eileen says

    August 27, 2023 at 4:02 pm

    Hello 👋
    I was wondering if I could ferment honey, ginger , lemon and garlic all together?
    Thank you for the recipe also.

    Reply
    • Grow Forage Cook Ferment says

      August 28, 2023 at 10:44 am

      Hi Eileen, Yes, all of those ingredients should work together well!

      Reply
  10. Cheryl says

    August 27, 2023 at 5:33 am

    I’ve been *burping my jar everyday and it keeps bubbling over. I put garlic 3/4 way full and saturated it with honey. Does it mean I over filled it with to much garlic?

    Reply
    • Grow Forage Cook Ferment says

      August 28, 2023 at 10:47 am

      Hi Cheryl, it sounds like the jar could be too full or your honey is very active. I would take a spoonful of honey out of the jar and eat it to prevent further loss when it bubbles over.

      Reply
  11. Julia says

    August 26, 2023 at 9:23 pm

    Is raw honey the same as unpasteurized?

    Reply
    • Grow Forage Cook Ferment says

      August 28, 2023 at 10:48 am

      Raw honey is unfiltered honey, but either work in this recipe.

      Reply
  12. Lou says

    August 26, 2023 at 9:03 am

    So This is a weird question but my place smells of garlic all day and night. Will that go away or lessen at some point?

    Reply
    • Grow Forage Cook Ferment says

      August 28, 2023 at 10:51 am

      Yes, it will when fermentation is complete and you close the jar.

      Reply
  13. Christina says

    August 25, 2023 at 1:54 pm

    Hi there. I am very excited to try this! My honey is pretty solid, I didn’t necessarily want to just melt it bc I hear the heat can destroy the healthy benefits of the honey. Any ideas.

    Reply
    • Grow Forage Cook Ferment says

      August 28, 2023 at 10:54 am

      Hi Christina. The best thing to do is place the honey jar in a bowl of warm, not hot, water and let it sit for as long as it takes to become liquid. As long as the temperature of the honey doesn’t exceed 95℉, the medicinal properties should be intact.

      Reply
  14. Joe says

    August 20, 2023 at 2:15 am

    I made a quart jar of this. So far I’ve put it on top of dinner rolls, in the oven, used it in homemade bbq ssauce, stir fry, chili, pasta sauce and ate spoonfuls of the honey straight from the jar. I’d like to make another batch. But in a 1/2 gallon jar. Will I run into any problems going big?

    Reply
    • Grow Forage Cook Ferment says

      August 21, 2023 at 12:41 pm

      You shouldn’t!

      Reply
  15. Karol says

    August 19, 2023 at 9:03 pm

    5 stars
    I tried this and every time I turned it over, the honey oozed out. I used 3 different types of jars. Will it be ok if I don’t turn it?

    Reply
    • Grow Forage Cook Ferment says

      August 21, 2023 at 12:41 pm

      Hi Karol. Did you close the lid on the jar before turning it over?

      Reply
  16. Jessica Shuler says

    August 18, 2023 at 11:47 am

    Do you need a lid that isn’t metal?

    Reply
    • Grow Forage Cook Ferment says

      August 21, 2023 at 12:45 pm

      You can use a metal lid, but I would keep a piece of parchment paper beneath it to prevent rust.

      Reply
  17. Linda says

    August 11, 2023 at 5:52 pm

    Do I have to sterilize my jar first or just make sure it’s a clean jar ?

    Reply
    • Grow Forage Cook Ferment says

      August 15, 2023 at 11:03 am

      Hi Linda. I like to wash the jar with soap and hot water.

      Reply
  18. Lisa says

    August 11, 2023 at 5:08 am

    5 stars
    I bought some garlic for this recipe and all of the garlic has sprouted. Can you use sprouted garlic?
    By the way, I’m glad I came to this website! You have answered all the questions I had and had great tips I never would have thought of.
    Thanks!

    Reply
    • Grow Forage Cook Ferment says

      August 15, 2023 at 11:09 am

      Hi Lisa, I would use fresh, young garlic. Sprouted garlic can be dried out and may not ferment.

      Reply
  19. Denis Grobis says

    August 10, 2023 at 5:03 pm

    Can I ferment this with jalapenos honey in the same jar?

    Reply
    • Grow Forage Cook Ferment says

      August 15, 2023 at 11:09 am

      Yup!

      Reply
  20. Ike says

    August 9, 2023 at 10:06 am

    do I need to put a weight on the garlic and what about a airlock?

    Reply
    • Grow Forage Cook Ferment says

      August 15, 2023 at 11:13 am

      No, as long as you flip the garlic honey jar every day or so, it doesn’t need a weight or an airlock. Just keep the jar unsealed.

      Reply
  21. Zoe Franco says

    August 8, 2023 at 3:39 pm

    How often should I take a tblsp of the fermented honey/garlic?

    Reply
    • Grow Forage Cook Ferment says

      August 15, 2023 at 11:48 am

      You can eat it whenever you want, however many times as you want.

      Reply
  22. Kristin says

    July 27, 2023 at 3:44 pm

    Hi! I made a batch and it was really fermenting, even popped the lid even though I was opening it daily, but then all of a sudden it stopped fermenting. No more bubbles, no more excess air when I pop the lid. Did something go wrong or this normal and expected? I heard the cloves will turn black eventually too, and that is good…do you know about this? Thanks!

    Reply
    • Grow Forage Cook Ferment says

      July 31, 2023 at 6:00 pm

      This is totally normal. It just means it’s done fermenting. I would watch it over a few days to be sure and then close the lid and store in a cool, dark place. I’ve only seen the cloves turn dark after a year or longer, but never black. Black garlic is caused by the Maillard reaction, which only occurs with heat.

      Reply
  23. Laura says

    July 27, 2023 at 3:34 pm

    5 stars
    Question- If you want this for long term storage, when do you tighten the lid? Or do you?

    Reply
    • Grow Forage Cook Ferment says

      July 31, 2023 at 6:01 pm

      After a least a month or until there are no more bubbles.

      Reply
  24. Mohammed says

    July 27, 2023 at 3:02 pm

    I was wondering if there are anything besides eating it raw that you can use it for? i’ve seen an option of using it with mustard to make honey mustard but i don’t really have a taste for mustard, in that regards is there anything you can suggest making with it perhaps? it has been going on for a week or two and it looks pretty fermented smelling funky as garlic does and the honey has become runny, so i assume it’s done anyway not to babble on for too long, i hope there is something you could possibly have in mind, if not, eating it as it is, is also an excellent idea

    Reply
    • Grow Forage Cook Ferment says

      July 31, 2023 at 6:02 pm

      I just use it the same way as fresh garlic. Minced in various dishes.

      Reply
  25. Ken says

    July 26, 2023 at 6:33 pm

    Have you ever added anything additional such as ginger or turmeric? I was wondering if that would effect its shelf stability.

    Reply
    • Grow Forage Cook Ferment says

      July 27, 2023 at 10:38 am

      Hi Ken. I haven’t but you totally could.

      Reply
  26. Mike says

    July 21, 2023 at 11:15 am

    What to do when honey gets low in the jar can you add more

    Reply
    • Grow Forage Cook Ferment says

      July 24, 2023 at 3:25 pm

      I finish the jar before starting another one, that way there’s no chance of cross contamination.

      Reply
  27. Cheyenne says

    July 18, 2023 at 12:58 pm

    5 stars
    I cut my garlic and half is that going to be a problem?

    Reply
    • Grow Forage Cook Ferment says

      July 19, 2023 at 11:29 am

      Nope!

      Reply
  28. Shannon says

    July 15, 2023 at 6:08 am

    I am growing elephant garlic this year. Can I use that in the same way?

    Reply
    • Grow Forage Cook Ferment says

      July 17, 2023 at 9:16 am

      Hi Shannon. Yes, you can totally do that!

      Reply
  29. Sandi says

    July 14, 2023 at 6:38 am

    Can this be stored in the refrigerator?

    Reply
    • Grow Forage Cook Ferment says

      July 17, 2023 at 9:16 am

      No. Honey is shelf stable and should be stored in a cool, dark place.

      Reply
      • Lynn says

        August 8, 2023 at 3:25 am

        What if you live in the south w no ac and 90+ degree days.
        Whatbdo you suggest?

      • Grow Forage Cook Ferment says

        August 8, 2023 at 8:49 am

        You’ll just need to release the gases more frequently or wait for cooler weather.

  30. Meg says

    July 6, 2023 at 9:36 am

    Hello! I initially didn’t add enough honey, and added some more after it started smelling funky in a week. Now it’s been another week and the honey separated! The honey in the bottom doesn’t budge. Should I be concerned?

    Reply
    • Grow Forage Cook Ferment says

      July 10, 2023 at 6:08 pm

      Hi Meg. I would give it all a stir and move it to a warmer location.

      Reply
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