Fermented Garlic and Honey

Learn how to make fermented garlic honey, a simple, immune boosting remedy with just two ingredients: fresh garlic and raw honey!

5 from 2 votes

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Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Fermenting Time: 30

Total Time: 30 10

Servings: 16 Tablespoons

Calories: 65kcal

Author: Hilda Sterner

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.

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.

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