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.
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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.
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.
can i use already peeled cloves purchased from at a supermarket, from Christopher farms in gilroy calif? I am asking this, because the cloves have been peeled and placed in bag for sale in the refrigerated section of the supermarket? will it still work? Also, after fermenting for 4 weeks, I assume the garlic bad breath syndrome will be gone when consuming this? or not?
Pre-peeled garlic should work (I’ve never tried it myself, but I’ve heard from others that it does work). The garlic mellows significantly after fermenting, but you may still have some garlic breath :)
Hi. So I see where you say to turn it over to make sure all garlic is coated. Do you just tighten the lid and turn it over for a few minutes or for a few days or how long does it need to stay “upside down” with the lid on tight? (Sorry- new to fermentation recipes so trying to learn!). Thanks in advance!
Just for a few minutes!
Can you ship it once the first fermentation is done? I’d LOVE to make this for my parents (all foodies) for Christmas!
I’m in the process of doing this. I had a large garlic crop this year. So when I “burb” the jar, do I do it just so it releases and then tighten it. First go around, I let it foam over. Which created quite the mess! Thanks.
susan
I have some honey left over from my fermented honey and garlic. Can I use this with my next batch of fermented honey & garlic along with more fresh honey?
Yes, that’s a great idea!
This sounds like the super food I’ve been looking for. I can’t wait to try it. Thank you and the others who have made comments. It has helped me to make this different ways and still be safe.
This thread was amazing and answered all my questions!!!
I am going to make this as gifts for my kids!!!
One more perfect benefit of honey, nice article, thank you for sharing
What would happen if I don’t use raw honey? Would it spoil? I mean there would be less bacteria so I assume it would be unsafe for consumption just not as tasty; however, better safe then sorry?
If it is not raw, It has been pasteurized and is “dead” having no bacteria at all in it. Therefor the ferment will not happen as you would want it to. Also as it has been stated, if it’s not real raw honey, it could be part corn syrup and defeat the whole reason for doing it in the first place.
Raw honey is not that hard to find. Local is best if you. Can get it because it contains the pollen from local flowers and plants. This will help you fight allergies.
I have some that I started in the spring but some how missed the keeping it in the darkness. Do you think it will be ok? I’m a bit worried after reading the post about botulism. Why does it need to be in the dark?
It’s fine! I like to put all of my infusions and ferments in a dark place, or at least out of direct sunlight so that they will last longer. It’s not required and your honey garlic will still be ok :)
Thanks!
Do you have to sterilize a spoon every time you eat it after it’s done fermentating?
Is this something I should be giving to an alcoholic in recovery? In other words, how much alcohol does the fermenting process generate?
Love the idea of this ferment. My question…I grow quite a lot of garlic and am wondering if I can make it with fresh garlic, before the curing process, and what that might do to the end product. It will have more moisture for sure, and less bite at the onset of fermentation. Or I can wait until it’s cured…thoughts?
Can I use garlic that is sprouting?
I’m giving this a try today! Thank you for the tutorial!
My nephew made this and it turned out fantastic. I used the garlic when I made sourdough focaccia…..yummy!
I picked up a bunch of garlic from my local farmer’s market this morning and just made a jar. Can’t wait till they are ready.
I just cut the ends off. It is fermenting well. I hope it still works.
Can I uses Manuka Honey it doesn’t say it’s raw?
I boiled some thyme and garlic together and allowed to cool before pouring into a jar mixed with honey and Now it’s foaming and I thought it’s no longer edible… Should I continue drinking it?
Hello,
I was wondering if you have ever used elephant garlic for this?
It’s much stronger/garlicky flavour so I wasn’t sure if it would be to strong…..
Thanks for this recipe. I’m picking up some honey this week for it.
Would you have any advice as to if this is safe during pregnancy? I actually have a batch that I previously made, but now that I’m pregnant, I don’t know if I should continue to consume it.
Been doing a little a research and depending on what mother earth puts in your soil ( minerals ) will make your galic change colors from green to blue wont hurt it a bit just make your recipes brighter
HELP!!! MY HONEY GARLIC DID SOMETHING WEIRD!!! I tried it and it came out great. My garlic started to get a bit low and i though why not add more garlic in, so i did. The next day or so, i checked back to see it and the new pieces that i put in were turning green! I don’t know what happened between the 24 hours beforehand but i really like my honey garlic and i HAAAATE wasting food. What do i do?! is there a way to save it or should i throw it out before i accidentally cause the zombie apocalypse?!
Garlic can turn a funky shade of blue-green when it ferments. Happens in my pickles. It’s not a harmful thing.
I have been doing this for a couple of years now and I also put a few slices of ginger in it I let sit for a month in a closet where its dark I use it to keep a cold from developing the taste is great
Garlic peeling hint:
Before you fill that jar with honey and garlic? Break the entire bulb of garlic into individual cloves.
Place them in the jar, UNPEELED. Cap the jar and SHAKE THE HECK OUT OF IT FOR ABOUT 2 MINUTES.
After your “cardio for the day is done”, I think you’ll be pretty amazed when you open the jar and pour out
peeled garlic cloves. My great-grandmother taught me that while making sauerkraut one day.
Works best in a quart jar. Hope that saves you some time!!!!!!!!!!!! Happy 2018!!!!!!!!!!
When Should you take it? before you go to sleep on a night or when you wake up?
Whenever you feel like it :)
Can I use Costco unpasteurized honey?
Yes, it does work. After reading your question on Dec 4th, I started a small test batch with garlic that I had grown and Costco honey. It started to bubble in a couple of days and then the honey thinned out and the garlic sank. I tasted a clove at 3 wks and it still had a bite to it. Then at 4wks, I tasted it again, and all of the raw garlic bite is gone.
Thanks for your question. It got me going and now I am about to start more.
Hi Everyone!
Question,? Can I use Buckwheat honey instead of regular honey? Thanks!!
I started this over a week ago (I was planning on traveling for 9 days). I put the garlic in a jar , poured honey, then put a one way cap on it. I noticed that the garlick was at the top, and the top part was above the honey, so I added more honey, and added a glass disk for helping to keep the cloves below the honeyline. I came back nine days later to find a large deposit of honey leaked from the jar, and the cloves at he bottom of the jar.
Lesson learned, keep an inch or so at the top, the cloves will eventually sink!
I’m making this now; mixed them 10 days ago, turning daily, but forgot to leave lid loose and put in the dark. I’ll do that now.