How to Make Fermented Garlic Honey

A Simple Fermented Remedy with Bold Flavor

Fermented garlic honey is a natural powerhouse that supports immunity, soothes sore throats, and enhances meals with a sweet-savory depth. This recipe is beginner-friendly, requires only two ingredients, and transforms with time into a golden, probiotic-rich syrup.

Ingredients

• 1 cup raw garlic cloves (peeled)

• 1 cup raw, unfiltered honey (preferably local)

Instructions

1. Prep the Garlic

Peel garlic cloves and lightly crush each one with the side of a knife. This helps release beneficial compounds and jump-start fermentation.

2. Fill the Jar

Add garlic to a clean glass jar, leaving some headspace. Pour raw honey over the cloves until fully submerged. Stir gently with a clean spoon to coat evenly.

3. Fermentation Process

Loosely cover the jar with a lid (or use a fermentation lid). Store in a cool, dark place.

Daily tip: Open the lid once a day for the first week to release gases, then stir or flip the jar gently.

4. Wait and Watch

Fermentation starts within a few days. Bubbles may appear, and the honey will become thinner and darker. After 2 to 4 weeks, it’s ready to enjoy, though flavor improves over time.

Usage Ideas

• Eat a spoonful daily during cold season.

• Drizzle over roasted veggies or cheese.

• Stir into tea (below 40°C) for a soothing drink.

Fermentation Tips

• Always use raw honey; pasteurized honey won’t ferment.

• If garlic floats, weigh it down or shake the jar daily.

• Store in the fridge once it reaches your preferred taste.