Honey Garlic Fermented Recipe

If you are looking to build a "Winter Wellness Staple" for your pantry, there is no project more rewarding—or potent—than fermented garlic honey.

I remember the first time I tried making this. It was a cold December in Dhaka, and everyone in my house was coming down with a scratchy throat. I had a jar of raw honey and some fresh garlic, and within a few weeks, I had what felt like "liquid gold" sitting in my cupboard. Not only did it help us kick those winter sniffles faster, but the flavor transformation was absolutely mind-blowing. It’s now the one thing I make sure never to run out of.

Combining the antiviral properties of garlic with the soothing, antimicrobial benefits of raw honey creates a powerhouse natural remedy. According to clinical research on honey and garlic, this synergy provides a dual-action defense against common seasonal ailments. Whether you are looking to alleviate respiratory problems or elevate your culinary game, this is the only guide you need.

Why This Ferment Is a "Medical Mechanic" for Your Immune System

You might wonder why you should wait weeks for garlic and honey to sit in a jar when you could eat them now. The answer lies in fermentation.

I’ve found that when you combine raw honey and garlic, a natural chemical reaction occurs. The honey draws moisture out of the garlic, and the natural yeasts on the garlic begin to feast on the sugars in the honey. This process transforms the ingredients into something entirely new:

• The Garlic: Loses its sharp, biting pungency and mellows into a candied, truffle-like treat.
• The Honey: Becomes much runnier, infused with savory garlic notes, and loaded with beneficial enzymes.

Research indicates that eating a honey-soaked garlic clove or a spoonful of the infused honey can help combat colds and soothe sore throats. It is a dual-action remedy: the honey coats the throat, while the garlic attacks the infection.

Safety First: Botulism, pH, and "Blue" Garlic

Before you crack your first head of garlic, we must address safety. Following specific guidelines is essential to maintain high standards for home canning and food safety.

The Botulism Concern

Clostridium botulinum spores are found commonly in soil. According to the CDC guidelines, these spores thrive in anaerobic (oxygen-free), low-acid environments.

• The Science: Pure honey usually has a pH around 3.9, which is naturally safe. However, garlic releases water, which can dilute the honey and potentially raise the pH.
• Your Solution: While the risk is minimal due to honey's natural acidity, you can be 100% sure by using a simple pH test strip. If your ferment reads above 4.6, simply stir in a tablespoon of Apple Cider Vinegar to lower the acidity instantly.

Why is My Garlic Turning Blue?

You might notice your garlic turning blue or green during the first few weeks. Do not panic. I was terrified the first time I saw this! However, it is a completely natural reaction between enzymes and sulfur compounds in the garlic. It is not mold, and it is not spoilage. It is perfectly safe to eat.

The Infant Warning

Crucial Safety Note: Honey garlic should not be given to babies under one year of age. Infants' digestive systems are not mature enough to handle the natural bacteria found in raw honey.

The Recipe: How to Make Fermented Garlic Honey

This recipe provides the best ratios and techniques for a successful ferment every time.

Ingredients

• 1 ½ cups Raw Honey: You must use raw, unpasteurized honey. Pasteurized honey kills the natural yeasts required for fermentation.
• 2 Heads of Garlic (15 to 20 cloves): I recommend using organic garlic to ensure a high presence of beneficial natural bacteria.
• Clean Glass Jar with Lid: A pint-sized mason jar works perfectly.

Step-by-Step Instructions

1. Prepare the Garlic

You need to peel your garlic cloves, but do not chop them. Instead, give them a light crush with the flat side of a knife. This releases a small amount of garlic juice (allicin), which kickstarts the fermentation.

2. Combine

Place your garlic cloves into your clean jar. Pour the raw honey over the garlic until the cloves are completely submerged. I suggest leaving a little headspace at the top of the jar because the mixture will bubble and expand.

3. The "Flip and Burp" Phase (Days 1–5)

Screw your lid on tightly. Since garlic likes to float, and exposed garlic can mold, you need to be proactive. Every day for the first 5 days:

• Tighten the lid and flip the jar upside down to coat all the garlic.
• Loosen the lid briefly to "burp" the jar and release built-up carbon dioxide gas.
• Ensure all cloves remain coated in honey before placing it back down.

4. The Long Wait

Place your jar in a cool, dark place like a pantry cupboard. I usually place a plate under mine just in case a little sticky honey seeps out during the active bubbling phase.

The Timeline: When Is Your Fermented Honey Garlic Ready?

Based on my experience, patience is what yields the best flavor. Here is what you can expect:

• Week 1 (Active Ferment): You will see tiny bubbles forming. The honey will thin out significantly as moisture is pulled from the garlic.
• Week 4 (Ready to Eat): The fermentation usually settles between 4 to 6 weeks. The flavor begins to mellow beautifully.
• 3 Months (Better): The garlic loses almost all its "heat" and becomes incredibly soft.
• 1 Year (Best): If you wait a year, you are in for a treat! The garlic becomes dark, chewy, and candy-like.

Storage and Shelf Life

• In the Pantry: Your fermented honey will store well in a cool place for many months, or even a year or longer. The acidity and sugar content make the shelf life potentially endless.
• In the Refrigerator: I sometimes move my jar to the fridge after 4 weeks. This slows down the fermentation and ensures the pH stays stable if I want a thicker honey consistency.

How to Use Your "Liquid Gold"

Once your jar is ready, you have a versatile product that bridges the gap between your medicine cabinet and your spice rack.

As a Natural Remedy

At the first sign of a scratchy throat, here is what you should do:

1. Eat a Clove: Pop a whole fermented clove. It’s chewy and sweet-savory, and much easier to eat than raw garlic!
2. The Spoonful: Take one tablespoon of the honey syrup directly.
3. Tea: Stir a spoonful into warm (not boiling) water with lemon. Note: Do not use boiling water, as it can destroy the raw honey's beneficial enzymes.

Culinary Uses

I use this in my cooking almost daily. Here are some of my favorite ways to enjoy it:

• Glazes: It is incredible on grilled chicken wings or pork chops.
• Toast: Spread it on sourdough toast with a little goat cheese.
• Pizza: Drizzle it over a pepperoni pizza for a sophisticated "hot honey" vibe.
• Vinaigrette: Whisk it into olive oil and vinegar for a potent salad dressing.

Frequently Asked Questions

Q: Why is my garlic floating in honey?
A: Garlic cloves float in honey because they contain air pockets and are less dense than honey. This is completely normal during the first few days of fermentation. As fermentation progresses and the garlic absorbs honey while releasing gases, the cloves will typically sink. To ensure even fermentation, flip your jar upside down daily for the first week to keep all cloves coated in honey.

Q: Can I use the garlic if it has sprouted?

A: Yes! Sprouted garlic is safe to ferment. Some people remove the green germ for a milder flavor, but it’s not necessary.

Q: My honey looks very watery. Is it spoiled?

A: Not at all. It is normal for the honey to thin out as the garlic releases its juices. This is actually a sign of a successful ferment.

Q: How do I know if it has gone bad?

A: Trust your nose. It should smell savory and sweet. If it smells like rotting garbage or you see fuzzy mold on the surface (not submerged), discard it. Properly submerged garlic rarely molds.

Q: Why do I need to "burp" the jar?

A: Fermentation releases carbon dioxide. If you do not release this gas, pressure can build up and cause the jar to leak or even crack.