Easy Fermented Honey Garlic
Learn how to make fermented honey garlic with our easy recipe, including the health benefits and many ways to use it. This delicious natural health remedy supports the immune system, gut health, soothes sore throats, and more!
Equipment
- 1 pint jar and lid (or similiar)
Ingredients
- 1.5 cups raw honey
- 3-4 large bulbs (heads) of raw garlic, separated into cloves and peeled
Instructions
- Begin by peeling the cloves of raw garlic.
- Add the peeled cloves of garlic to a clean jar or other glass container with a lid. Add enough garlic to fill the jar at least one-half to two-thirds full.
- Pour the honey over the garlic until it’s completely full.* It usually takes a few minutes for the honey to seep and settle between all the cloves of garlic, which will then start to float. Top off the jar with more honey as needed after settling.
- Loosely add a lid on top, but don’t tighten it completely. It’s important that fermentation gasses can escape from the jar.
- Set the jar of garlic honey in a cool dark location to ferment, such as a cupboard or pantry. I recommend setting the jar on a plate since it’s possible it may overflow and can be very sticky.
- During the first week of fermentation, either stir or gently turn/shake the jar every day (but be sure to tighten the lid first, and then re-loosen it after!) This helps to prevent mold by rotating and coating the garlic cloves that are floating on top.
- Within a few days, you’ll likely see bubbles forming within the jar, though it’s okay if you don’t. The honey will also start to become increasingly runny over time - that’s normal!
- It takes about a month for the garlic honey to fully ferment, though you can get into the jar to enjoy it sooner too.
- To use: take 1 tablespoon (15 mL) of fermented honey or eat 1 full clove of garlic when you feel a sickness coming on, up to 3 times daily. It can also be consumed daily for general health and prevention, even when you’re feeling fine! You can also drizzle it over breads, salads, cheesy and savory snacks, and more.
- Store in a cool dark location. Fermented honey garlic will stay good for many, many years. It is normal for it to darken in color over time. The cloves of garlic may also turn slightly blue to green.
Notes
*Tip: If your honey is cold and difficult to pour, warm it up first by placing the jar of honey in a bowl of hot water. Avoid heating the honey directly however, as that can destroy some of the medicinal compounds and health benefits of the honey.
Tried this recipe?Let us know how it was!