Fermented honey garlic is a natural remedy that combines two simple ingredients into a delicious, immune-boosting ferment. Whether you're looking to improve your wellness routine or add some delicious flavor to your cooking, this simple ferment is packed with not only flavor but antibacterial, antiviral, and probiotic benefits.
Why You'll Love This Recipe
It is super simple. Only two ingredients, both of which you probably already have on hand!
An immune-boosting powerhouse. Both garlic and honey have tons of immune-boosting properties like being antiviral, antibacterial, and anti-inflammatory.
Fantastic for beginners. New to fermentation? This is a great way to get your feet wet without being overwhelmed.
Delicious and very versatile. It's great-tasting straight from the spoon, you can add some of the honey to tea for an interesting flavor, or use it in cooking.
A Natural Approach to Wellness
I've really began embracing natural remedies over the years as a way to support my family’s health and well-being. While we don't have the room to grow garlic in large quantities anymore, I do prioritize sourcing high-quality ingredients from local sources.
I frequent farmer's markets, small-scale producers, and trusted sources for anything we consume, this ferment included. I still get to use nature's gifts in a way that feels both practical and intentional without having to grow every last thing myself, which is a good balance for me in this season.
One of my favorite parts of learning a holistic and intentional approach to life is is discovering new ways to incorporate natural, immune-boosting foods into our daily routine. From homemade elderberry syrup to fire cider, I’ve learned that small, intentional choices can make a big difference.
Fermented honey garlic has quickly become a staple in my kitchen, and once you try it, I think you’ll feel the same way!
Health Benefits of Fermented Honey Garlic
This is not only incredibly flavorful, but it is full of medicinal properties making it a must-have for your home apothecary.
Boosts Immunity – Garlic contains compounds like allicin that support immune function, and honey is a natural antibacterial powerhouse.
Supports Digestion – The fermentation process introduces probiotics, making this easier to digest and improving gut health.
Soothes Cold & Flu Symptoms – Honey soothes sore throats, and garlic helps fight off infections.
Anti-inflammatory & Antiviral – Both ingredients have been used in traditional medicine for centuries to support healing and wellness.
When mixed and fermented, these two ingredients create a probiotic-rich mixture that enhances their natural benefits and makes them more bioavailable to the body.
Ingredients to make Fermented Garlic Honey
Fresh garlic – Ideally from your garden, a local farm, or a trusted source. Grocery store garlic is often imported and treated with chemicals that can affect fermentation.
Raw, unpasteurized honey – Local honey is best to ensure it contains all the beneficial enzymes and antibacterial properties. Be aware that many commercial honeys are cut with corn syrup so you should be sure to source from a trusted beekeeper.
But What About Botulism?
This is a common concern when fermenting foods, but fermented honey garlic is safe. While both honey and garlic can contain botulism spores, the fermentation process creates an acidic environment that prevents the toxin from forming.
If you want extra reassurance, use pH test strips as botulism cannot survive in an environment with a pH of 4.6 or lower. If needed, a splash of raw apple cider vinegar can help lower the pH even further.
How to Make Fermented Honey Garlic
Peel the Garlic
The most time-consuming part! Try these tricks to speed it up:
- Place cloves in a lidded jar or bowl and shake vigorously to remove skins.
- Use a chef’s knife to lightly smash each clove—this makes peeling much easier.
- Trim off any bruised areas before using.
(Optional) Slice or Bruise the Cloves
You can use whole cloves, but lightly bruising or slicing them helps release their juices, which kickstarts fermentation. If your cloves are large, cutting them can also help fit more into the jar.
Pack the Jar with Garlic
Fill a clean pint-sized glass jar halfway to two-thirds full with garlic cloves.
Pour Honey
Slowly pour honey over the garlic until all cloves are fully submerged. Some may float to the top, this is normal.
The small amount of juice being released from the bruised or cut garlic is just enough to start the fermentation process within the honey.
Lid & Shake
Secure the lid and give the jar a gentle shake to coat everything. Then, loosen the lid slightly to allow gases to escape as fermentation begins.
Let it Ferment
- Store in a cool, dark place at room temperature.
- Shake the jar every few days, tightening the lid while shaking and loosening it after.
- Within a few days to a week, you’ll see tiny bubbles. This means fermentation is happening!
- The full process takes about a month, but you can start using it sooner.
Important Note: If the garlic turns blue or green, don’t worry—it’s still safe! This is just a harmless reaction that happens during fermentation.
How Long Does Fermented Garlic Honey Last?
Stored at room temperature in a dark place, it will last at least a year but likely much longer.
The longer it ferments, the more potent the benefits! Some people have jars that are two years old and still perfectly good.
How to Use Fermented Honey Garlic
Note: Never give honey (including this ferment) to infants under one year of age.
As an immune booster – Take a spoonful of honey and a clove of garlic when you feel a cold coming on.
In tea – Stir the honey into warm tea for a soothing throat remedy.
As a marinade or dressing – Adds a sweet-savory depth to meats, salads, and stir-fries.
For soups & broths – Stir into bone broth or soups for extra immune support.
Fermented honey garlic is one of the easiest and most rewarding ferments you can make. It’s a simple, natural remedy that not only tastes amazing but also supports wellness year-round. Whether you’re new to fermentation or looking to expand your natural medicine cabinet, this is a must-try recipe!
Have you made fermented honey garlic before? Let me know in the comments how you like to use it!
Other Ferments To Try Out:
📖 Recipe
Fermented Honey Garlic
One of the easiest ferments ever, this fermented honey garlic only requires two simple ingredients but packs a medicinal, flavorful punch.
Ingredients
- 1 ¼ Cups Fresh Garlic Cloves
- 6 Ounces Local, Raw Honey
- Splash of Raw Apple Cider Vinegar (optional)
Instructions
- Peel the Garlic – Remove the skins by lightly smashing the cloves with a knife or shaking them in a sealed container. Trim off any bruised areas.
- (Optional) Slice or Bruise the Cloves – Lightly bruising or slicing them releases juices, which help kickstart fermentation.
- Pack the Jar with Garlic – Fill a clean pint-sized glass jar halfway to two-thirds full with garlic cloves.
- Pour the Honey – Slowly pour honey over the garlic until all cloves are fully submerged. Some may float, this is normal.
- Lid & Shake – Secure the lid and give the jar a gentle shake to coat everything. Loosen the lid slightly to allow gases to escape.
- Let it Ferment – Store in a cool, dark place at room temperature. Shake the jar every few days, tightening the lid while shaking and loosening it after.
- Check for Bubbles – Within a few days to a week, you’ll see tiny bubbles—this means fermentation is happening! The full process takes about a month, but you can start using it sooner.
Important Note: If the garlic turns blue or green, don’t worry—it’s still safe! This is just a harmless reaction that happens during fermentation.
novice cook says
How much is a ‘splash’ of apple cider vinegar? … what a silly amount to specify in a recipe.
Danielle McCoy says
A splash is an actual measurement, just like a dash or a pinch. It is approximately a half a teaspoon. There is also a measurement referred to as a glug, which is approximately a tablespoon. Since the apple cider vinegar is not pertinent to the recipe and can be omitted it's just kind of an eyeball thing, the amount you add will not affect the taste unless you add a large amount (over a quarter of a cup). So, if you want to put a real splash, it would just be around half a teaspoon, but you could certainly add more, you just "splash" it in.
Lea says
Thank you for this information! Do you know how long this would last in the refrigerator? I'm assuming it should remain at room temperature, while fermentation is happening. Thanks again.
Danielle McCoy says
At least 6 months.
MJ says
Does the lid type matter? I notice you have plastic from what I could tell and I read somewhere it shouldn’t touch metal. Can you clarify please? Thank you!
Danielle McCoy says
You don't want to use metal, as it shouldn't touch metal, but even a canning lid is lined with plastic so it would likely be ok. I recommend using the plastic lids, though. They're one piece and there's no risk of the contents touching metal.