Learn how to make fermented garlic and honey, a simple, two-ingredient natural remedy made with raw honey and fresh garlic. It's packed with probiotics and immune-boosting goodness, and it tastes amazing! I like to toss in crushed red pepper for a kick, but that's optional! It's the perfect natural remedy for cold and flu season, much like my oxymel recipe!
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What is Fermented Garlic Honey?
Fermented garlic honey is an age-old remedy, much like fire cider is. It's made by combining two powerful ingredients: raw honey and fresh garlic cloves. Over time, the honey draws moisture from the garlic, creating an environment where beneficial bacteria can thrive. The result is a sweet, savory, slightly funky concoction that supports your immune system and adds flavor to everything from dressings to marinades.
The first time I had it, my sweet friend, Sarah, brought some over when I was sick. It knocked my cold dead in its tracks. My husband, Scott, who loves garlic, ate the rest of the fermented garlic like it was candy... freak! 🤣
So, if you like keeping your pantry stocked with homemade remedies like elderberry syrup, wild-foraged rosehip syrup, elderberry shrub, and elderberry tincture, garlic fermented honey deserves a spot on your shelf!
Ingredients & Substitutions
- Honey: One cup of raw honey, preferably locally sourced.
- Garlic: One head of fresh garlic cloves, peeled and slightly crushed.
- Chili flakes: I decided to add chili pepper flakes because we're addicted to spice, but feel free to leave it out!
*See recipe card for quantities.
How to Make Fermented Garlic and Honey
- Peel garlic and gently crush with the side of a knife, then leave on the counter for about 15 minutes.
- Layer garlic, crushed red pepper (optional), and honey in an 8-ounce clean mason jar.
Why This Step Matters
When you smash or chop garlic, a powerful enzyme reaction begins, creating a compound called allicin. This is what gives garlic its signature aroma and many of its health-boosting properties. Letting the garlic rest for 10 to 15 minutes before fermenting allows this reaction to develop, ensuring your fermented garlic is not only flavorful but also packed with beneficial compounds.
- Stir with a clean spoon to release any trapped air bubbles. Wipe lid with a paper towel, then screw on the lid loosely to allow gases to escape. Label with the date.
- Store the jar in a cool, dark place and stir daily for the first week. You'll notice tiny bubbles, indicating it's alive and well.
Pro Tip: Place the jar into a bowl or on a plate to catch any honey that may leak out of the jar while it's fermenting.
- After about 3-4 weeks, the garlic will mellow and darken, and the honey will thin out slightly.
- Once fermentation slows (after about a month), tighten the lids and store in the pantry.
Fermented Garlic and Honey Benefits
- Immune Support - Both garlic and honey are natural immune boosters. Together, they fight off colds and soothe sore throats.
- Probiotics- The fermentation process creates beneficial microbes that support gut health.
- Culinary Uses - Once you eat all the garlic, drizzle the honey over roasted veggies, whisk it into marinades or salad dressings.
- Easy Storage: Lasts for months at room temperature, no refrigeration necessary.
Storage
Store in a cool, dark location, like a pantry, while it's fermenting. Once ready, either keep it in the pantry. It will keep for up to a year. No need for refrigeration!
How to Use Fermented Honey
Take a spoonful of honey or pop a clove of garlic when you feel a cold coming on. Mix into warm tea (not boiling) to keep probiotics alive. Drizzle over roasted chicken, baked brie, or even pizza!
FAQ
You should see bubbles begin to form after 3-5 days, but it takes up to 3 to 4 weeks to fully ferment. The longer it sits, the more mellow and complex the flavor becomes.
It should smell sweet and garlicky, not sour, rotten, or "off." Bubbles and a slight color change are normal. If it smells bad or has mold, toss it out and try again.
No, refrigerating it will slow fermentation and can cause the honey to crystallize. Instead, store in a dark cabinet or pantry, away from sunlight.
Raw, unpasteurized honey has live enzymes and natural yeasts that make fermentation possible. Processed honey won't ferment. It's basically dead sugar syrup.
Yes, but fresh is better. Local or homegrown cloves with firm skins are ideal.
Pro Tips
- My garlic cloves were huge, so I had to slice them into smaller sections. If yours are small, just crush them.
- If the honey crystallizes, place the jar in a warm water bath to liquify.
- Avoid pre-peeled garlic from a jar. It's treated to stop sprouting and keep from spoiling, which can interfere with fermentation.
- Don't refrigerate while it's fermenting. Doing so will slow down fermentation.
- Try adding a sprig of thyme or rosemary for a flavor twist.
More Fermentation Recipes
Looking for other recipes like this? Try these:
Recipe
Fermented Garlic and Honey
Ingredients
Equipment
Method
- Peel garlic and gently crush with the side of a knife, then leave on the counter for about 15 minutes. *See post to read why this step matters.
- Layer garlic, crushed red pepper (optional), and honey in an 8-ounce clean mason jar.
- Stir with a clean spoon to release any trapped air bubbles. Wipe lid with a paper towel, then screw on the lid loosely to allow gases to escape. Label with the date.
- Store the jar in a cool, dark place and stir daily for the first week. You'll notice tiny bubbles, indicating it's alive and well.
- After about 3-4 weeks, the garlic will mellow and darken, and the honey will thin out slightly.
- Once fermentation slows (after about a month), tighten the lids and store in the pantry.
Nutrition
Notes
- Place the jar into a bowl or on a plate to catch any honey that may leak out of the jar while it's fermenting.
- My garlic cloves were huge, so I had to slice them into smaller sections. If yours are small, just crush them.
- If the honey crystallizes, place the jar in a warm water bath to liquify.
- Avoid pre-peeled garlic from a jar. It's treated to stop sprouting and keep from spoiling, which can interfere with fermentation.
- Don't refrigerate while it's fermenting. Doing so will slow down fermentation.
- Try adding a sprig of thyme or rosemary for a flavor twist.
Hilda Sterner says
I hope you give this recipe a try soon! If you do, I'd love to hear about it!
Elayne says
This is amazing, I haven't had a cold in years.
Thank you, Hilda
Hilda Sterner says
Thanks, Elayne! I appreciate the feedback! 🥰
Shala Carter says
This would be great for the rest of the family; but I can't have honey or garlic.
But, it might be worth the stomach pain. 🙂
Hilda Sterner says
Oh, that's too bad, Shala, but you're right, it's worth keeping the rest of the family healthy!