Fermented garlic in honey, often called “honey garlic” is one of the easiest and most delicious kitchen ferments you can make. This natural probiotic superfood is boasted for its immune-supporting properties, soothing qualities, and deep, rich flavor. With only two ingredients, I am confident anyone can try it!
Why would anyone want to ferment garlic and honey??
It’s a natural antibacterial powerhouse
Honey and garlic make a powerful natural remedy because both are rich in antioxidants and antimicrobial compounds that boost immunity, support gut health, and help the body fight inflammation. When combined, especially fermented, they become even more potent and easier for the body to absorb.
Naturally probiotic
The ferment encourages beneficial bacteria and mild natural yeasts to thrive, producing a bubbly, living food.
Supports seasonal wellness
Honey and Garlic are both known to support the immune system, soothe scratchy throats, and ease seasonal discomfort.
It tastes amazing
The garlic becomes mellow and slightly sweet, while the honey thins into a garlicky syrup that’s perfect for drizzling, mixing, or sipping.
How to Ferment Garlic in Honey
I used two small heads of garlic, and about half a 24oz jar of raw honey. Separate the garlic cloves and peel each one. This garlic peeler makes light work of that. Then put the peeled cloves into the jar and just cover it with honey.
The garlic will try to float at first but you want to make sure it is consitently coated. You can use a fermenting weight to hold the garlic down, or I just flip my jar often the first few days of fermenting to keep recoating them. You can also gently crush the garlic before you add it. Do not smash it completely just a gentle crunch to open it up and realease some air.
Place a lid loosely on the jar. Fermenting releases gasses so you do not watnt to fully tighten it. Even with a loose lid, you’ll want to “burp” the jar daily for the first week. This is just opening the lid fully to let any gasses out. You could also use a fermentation lid made specifically for this.
Let the jar sit in a cool dark spot at for 3-4 weeks. This can be stored at room temperature, or the refrigerator. If storing in the refrigerator it will still ferment, just takes more time. That’s it!! Once your 3-4 weeks are up, you are ready to use it and get all the benefits.
How to use Honey Garlic
Honey:
- Stir into a hot tea
- Drizzle over roasted veggies
- Mix into salad dressings
- Add to marinades and glazes
- Drizzle on cheeseboards
Garlic:
- Eat a clove just right out of the jar
- Mash into sauces or dips
- Add to soups (at the end of cooking)
- Mix into stir fry
- Spread onto toast (my personal favorite)
Special Notes
How to Store Your Honey Garlic
After the active fermentation slows (usually after 2–4 weeks), you can tighten the lid and store the jar:
- In a pantry
- In a cupboard
- At room temperature
- In the refridgerator
It will continue developing flavor over time and can last a year or more.
Key guidelines:
- Always use raw honey
- Keep garlic fully submerged
- Use a loosely fitting lid
- Burp daily during the first week
- Store in a cool, dark place
- Use clean utensils when taking some out
- If you see mold, discard and start over
- This is not intended for babies under 1 year
Thank you for checking out my blog. Here is a free printable recipe card of the Honey Garlic just for you!!
As always, this is not meant to replace advice of a doctor or medical professional. I am neither and just enjoy sharing things I enjoy and believe.
