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.
What if I have eaten all of the fermented honey in the jar and I am left with more fermented garlic heads? What can I add to the jar so they don’t go bad since they are not submerged in anything anymore?
Hi there. It’s best to use the garlic as is. Adding more honey to already fermented garlic may cause cross-contamination.
Hi, I´ve been fermenting garlic in honey for a quite longe time and I like it so much, that it became a basic ingreadient for almost every dish I cook.
However, since it is a natural fermentation prozess, I´ve always wondert, what type of fermentation it actualy might be. So is there lactic or acetic acid beeing produced or even alcohol or maybe a mixture of them?
I never had any health problems after consumption, but it would be nice to know what exactly is happening in my jars.
Hi Colleen – how long do you suggest waiting before taking a teaspoon or so daily? Within a few weeks? Days? I know the longer it goes the better just curious if it’s still effective immediately! Thanks so much!
Hi Keri. You can eat your honey at any time, but it’ll be at its most beneficial in about a month!
What is a safe ph for this to be at ? And you said we can eat this during the process as well? This is my first time making it .
As I said in the post, the pH should be below 4.6.
Hi thank you for your recipe, i.just wanted to know do you swallow the cloves as whole or do you bike into it and chew? I tried chewing and it was might spicy,
Thank you
Hi there. Yes, you need to bite and chew the cloves of garlic.
Hi, I decided to try this recipe and just re-read it to make sure I get it right. Just wondering, is there a reason that you say to keep the jar in a DARK cool place? I had left it out on my radiator for the first 2 days thinking it will speed up the fermening process when I turn the heating on in the evening. My home is generally quite cold during the day come autumn/winter… Is that ok?
That should be fine. You don’t want it to get too hot though.
Hi will this honey and garlic fermentation help with colon and lung issues X
Hi there. I cannot give medical advice, but I don’t think it would hurt those issues.
Last month I froze my garlic cloves from our garden and then found your recipe. Do you think it would be ok to thaw the cloves and then use them for this?
Hi Mar. I’ve never used previously frozen garlic, so I can’t say for sure, but I think it could still work.
I’ll give it a try :) Thank you!
Can I also add onion to it ?
Definitely!
Did it work ? With frozen ?
HI!
I am wondering for how long do i have to keep the jar open before putting it in the fridge? 3 weeks? thank you!
Hi Marta. Typically fermented garlic honey ferments for about a month before you can screw the lid down on the jar. Because honey is shelf-stable at room temperature, it doesn’t require refrigeration.
Hi Colleen
I have tried your recipe, and it’s really good.
I do have a question, I think the garlic makes me fart a lot ;) Is this normal? And if it is, does it stop at some time, when the body gets used to it?
Another question, is it ok to have 1 clove garlic a day, all year round? (someone said to me not to use raw garlic unless i was sick or something, because it’s hard on the stomach).
What are your thoughts? :)
Hi Zoe. I really can’t answer your first question since it’s not a side effect I’ve experienced and don’t know how normal it is for others to experience it. Yes, it’s totally fine and safe to have one clove per day. Because the garlic is fermented, it’s milder and easier on the stomach.
I am making fermented garlic for the first time. After reading more articles I feel like I may not have added enough garlic to the portion of honey I used. It has been sitting for 3 to 4 weeks. It has become more liquid. But was wondering is it is too late for me to add more raw garlic at this time?
Hi Roseannn. Because of cross-contamination concerns, I don’t add more garlic to the honey, but if you’re comfortable doing so, go for it.
I’m making this and having a hard time coatimg all of the garlic because the honey is so thick. I’m sure adding water or anything else is a no-no. Should I just let what is in the jar sit for a bit until the honey flows to the bottom?
Let your jar sit in a pot of warm water until the honey liquifies.
Let your jar sit in a pot of warm water until the honey liquefies.
I buy unpasteurized honey but it is not labeled as raw. Would this be suitable to use in making the honey garlic in your recipe that calls for raw? I googled the difference between the two and did not come up with a definitive answer to my question as to the difference between unpasturized and raw.
Hi Blanche. As long as the honey wasn’t heated during extraction and hasn’t been filtered, it’s considered raw. Since your honey says it’s unpasteurized, I would try it in this recipe.
Hi Blanche.
That honey is perfect to use.
A B
I found this recipe in a Dr. Christopher’s newsletter several weeks ago and started my first batch right away! I burped the jar at least twice a day for the first two weeks because I was quite concerned about the jar exploding. I’ve fermented homemade wine before so I know how much “gas” can be produced and have read horror stories of other ferments going wrong. The first two weeks, I’m not going to lie, the smell was pretty strong! It started mellowing out the third week and I’m getting ready to try it soon. When I was in college 30ish years ago, garlic infused honey saved my life as I had a bad bronchial tube infection and no money. It wasn’t fermented but it got rid of the infection in three days!
Wow, impressive! Thanks for sharing and enjoy!
Is it ok to cut the larger pieces of garlic in half?
Yup. Totally fine.
Thank you so much for sharing this recipe! I believe in natural healing. My first batch is super delicious. Perfect for this cold and flu season. I’m prepping my second batch as we speak!
You’re welcome. Enjoy!
This is an excellent article! Thanks! I have good quality local raw honey that I don’t like the flavor of (reminds me of cotton candy). Will the garlic significantly change the flavor of the honey, or would I ruin the whole batch using honey I don’t like?
Hi Su. I’ve never run into any honey that I didn’t like, so it’s really hard to say. While the garlic does significantly change the flavor or the honey, I would probably use a honey flavor I liked. With that said, if you want to experiment with it, you could always try making a tiny batch to see if you enjoy it.
I read the earlier post but want to clarify about turning it upside down everyday. You mentioned to do this until it finishes fermenting – is that often in the range of 2-4 weeks?? I’ve started some but need to now be away for a week and am laughing because I may need to bring my jars with me! :) thank you!
Hi there. You’ll need to release the built-up gases in the jar for about a month until it has finished fermenting. Alternatively, you could get a pickle pipe or an airlock (you can find both on Amazon or in the canning section of a local store) which will release the gases for you while you’re out of town.
I have been making infused honey and garlic for years and this batch is the first time it has ever fermented!
I am happy I found this article, because I am and was afraid to taste it!
I came over to see how long it can last refrigerated. I made one over several years ago and forgot about it. I chopped all of my garlic before hand, it makes it so easy to take for viral infections and when using to cook with, it’s already prepared to use. I made it with a wonderful raw honey from my area and didn’t want to have to throw it away.
Hi Leslie. Fermented honey garlic does not require refrigeration. It can sit on a cool, dark pantry shelf for years.
I was just wondering if you have to refrigerate it
No, you do not.
WOW! Think I gotta try this one ! Thank you
Have you done garlic – jalapeno honey?
No, I haven’t, but you definitely could. I’ve done them separately: https://www.growforagecookferment.com/fermented-jalapeno-honey/
I’m on a low carb diet and wonder, did the fermentation lower the carb count of the honey or does it remain the same? TIA 👍🏼
Maybe? I haven’t done much research into it. I imagine it would be only a negligible amount, if at all.
Iam doing garlic and honey fermentation and it’s been 3 weeks now, iam worried about botulism and I checked my ph level several times and it’s been 5 to 6 EVERYTIME! and I have added ACV with the mother 4 times now and it doesnt get any lower than a 5. I know I have put in a least a cup of ACV in it. Should I be concerned? Should i just throw out and start over? I store on counter with temperature in house 70. Not in direct lighti.what s going on? I used Raw unfiltered honey..help!!..
I have covid now and i just remember i did long time ago 5 y maybe i did a fermented honey garlic and it was so tasty i dont know why I haven’t done it all the time its like candy and perfect for cooking too yamm i just couldn’t remember do i live jar loose open a bit and how about when i flip it so thanks for the great article And i have a tip for u too 😉the friend that told me about the honey garlic showed me easy and fun way for the all family to piel the garlic just put it in a empty jars close the lids and give everyone a jar at home to shake for a 2 min its piled or almost everything is but what left u can shake more or just use ur hands I promise so easy and fun 🤩
Great tip, Ivanka! I hope you feel better soon!
I made this and am quite happy with it. We are in winter in SA and I dont have any sniffles as I usually do this time of the year. Can the garlic cause diarrhea? I gave my 14 year old daughter one clove the other evening and she had a runny tummy the following day.
Hi Nolz. Because honey garlic is fermented there’s always a chance that it’ll induce diarrhea.
This recipe is so easy, as you say. I made some around 3 years ago. I transferred it to a jar, and somehow it got set in a bottom cabinet and forgotten until we recently moved. It is still good and absolutely delicious. The honey is totally liquid now, and the garlic is so good for a wide variety of consumption. I’ve even used it on a salmon dish before to kick the dish up a notch.
My kids love it and ask for it. I currently have a respiratory virus that is hitting hard, and the honey is so soothing when I get one of those awful fits. I’m not one who loves honey by itself, but this is almost impossible to resist!
I’m so glad you are loving your honey garlic!
Thanks for this comment! I’ve had my honey/garlic in my cupboard for 3+ years now and I was worried it might’ve been too long. It looks, smells and tastes good so I’ll go ahead and try into get rid of this damn viral infection with it.
I wondered if you have to continue flip and such for the whole year it can last. Or will it reach a point you can screw down lid tight and keep for future use, say 6 months from now. Thank you.
It’ll reach a point where it no longer ferments and you can screw the top down tight.
There is a modern pizza place in Newtown Sydney that serves fermented garlic on a cheese pizza. Next level.
That’s why I’m here :D!
Does the garlic soften up enough that it’d be spreadable? This sounds so nice on toast.
Hi Charlie. It will definitely soften u, but not so much that it’s spreadable. However, I’ve spread the fermented honey sans garlic cloves on toast and it was excellent!
I still have some I made 3ish years ago. It is very soft. I can easily smash it up with a mortar and pestle, or even a fork. It’s amazingly delicious.
I started a jar of this around a month ago, but I believe I had too much honey to start, or exposed the contents to too much air when initially burping. It appears that the fermentation process has stopped (it has been stopped for a while, though there was some initial ferment – and the honey is slightly runny).
I can see above that you do not recommend adding more to the jar – but are the current contents safe even though the process was a little wonky? I have had successful jars in the past, and my family and I are at the point we use it on literally everything and can go through a jar in two weeks (you can smell us through the computer screen if you tried!). I HATE to waste the product, but I don’t want to go to town on it if it would be generally advised to toss it.
Hi Carrie. Yes, your ferment should totally be fine. If you want to be on the safe side, add a splash of apple cider vinegar (or any vinegar with 5% acidity) to regulate the pH.
The honey in the jar I have from several years ago is straight liquid now. Not at all honey like, except in flavor. It is so rich and fabulous now.
Will topping off an already fermented jar of garlic honey with additional raw honey make it unsafe to eat?
Hi Aeo. No, it wouldn’t necessarily make it unsafe, however, there will be a higher risk of cross-contamination. I always advise starting a new batch, just to be on the safe side.
I live in Singapore where the temperature is between 28 to 35 degrees Celsius. Is it still safe to ferment in the kitchen cupboard? Or should I place in fridge which is about 10 degrees Celsius at door.
Hi Alice. The refrigerator is much too cold for fermentation to take place. You can still ferment in your kitchen cupboard, but you may need to increase the number of times you flip and release the gases in your jar.