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closeup of honey and garlic being poured into a jar.
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Fermented Garlic Honey

Prep Time5 minutes
Total Time5 minutes
Course: Condiment

Ingredients

  • 1 cup honey raw, unfiltered/unprocessed
  • Roughly 2 heads garlic organic, peeled and slightly pressed

Instructions

  • Add the organic garlic cloves to a clean/sterilized jar, then pour the raw/unprocessed honey over the top. Be sure that the honey completely covers the garlic.
  • Cover the jar with a tight-fitting lid, then store in a cool, dark place.
  • Care for it: Daily, for the first few weeks, simply remove the lid from the jar briefly to release the buildup of gas. This processed is called "burping". You can also turn it upside down every other day to submerge the garlic. It is normal that the garlic cloves float to the top, so simple turn your jar upside down/rotate the jar to re-coat your garlic cloves every day or so.
  • When it's ready: While you can use anytime, I like to wait 2-4 weeks, so you really reap the benefits and that the honey is fermented and garlic has slightly mellowed. You should notice results after about 1-2 weeks that the honey is runnier, bubbly, and garlic has began to darken.

Notes

  • Use a 1:1 ratio. Make as much as you want, but stick to the recommended 1:1 ratio so that everything is well balanced. Too much honey can smother the garlic. See FAQ page.
  • Peel and crush the garlic slightly. Crushing the garlic releases its flavor and speeds up the fermentation process so you can enjoy it sooner!
  • Leave some space in the jar. Some batches of garlic honey foam up a little bit as they ferment. To prevent any overflow, I recommend leaving a little bit of space at the top of the jar.
  • Storage. A pantry is perfect. You want it in a cool/dark place.
  • Make sure the garlic is fully submerged. If the garlic pokes out of the honey at all, then you run the risk of it getting moldy. Make sure it's fully covered!
  • Be quick when "burping" the jar. Just a quick lid removal will do the trick. Too much exposure to oxygen can actually affect the fermentation process. But also, the smell is strong!
  • FYI! This garlic honey is a fabulous good-for-you remedy, but it will have a strong smell when you burp it those first few weeks. Be warned!