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A simple fermented honey garlic recipe.


  • 1 to 1 /12 cups raw liquid honey, local is best.
  • 1 1/2 cups peeled garlic cloves.


  1. Peel your garlic cloves. There are two ways to make this easier, one is by partially slicing through the butt end of the clove, and hand peeling. The other is to slightly crush the clove with the flat of a large knife, so that the skin pops open. Use your favorite peeling method for peeling the garlic.
  2. Measure your cup and a half of garlic cloves into the pint glass jar. If using a quart jar, use 3 cups of garlic cloves instead.
  3. If your unpasteurized honey is crystalized, you’ll want to warm it in hot water before adding it to the garlic so that it pours.
  4. If you have already liquid raw honey, skip the warming step and simply pour the honey over the garlic until the honey reaches the shoulders of the jar.
  5. Stir with a flat knife, or butter knife to remove air bubbles and ensure all the cloves are coated in honey.
  6. Set the jar on the catch plate, and lightly secure the lid. The lid should be secure enough to not fall off, but not fully tightened down. As the fermentation process starts, bubbles will form in the honey and the gasses will need a route to escape.
  7. Burp the jar every 12-24 hours as the fermentation process starts.
  8. If the garlic starts floating, secure the lid and flip the jar for a few hours to let the garlic move through the honey and keep the fermentation going. As the garlic juices mingle with the honey, the honey will thin and the garlic is more likely to float.
  9. The main active fermentation will conclude about 3 days after the fermentation process is started, if your house is warm. It can take up to a week if your house is cooler or if it’s kept in a cool spot. It is safe to let the fermented honey garlic ferment for up to two weeks. The longer it ferments the more melded the flavor will be, the less allicin and more flavinoids, and the more the honey will take on the garlic tones.
  10. When you’re satisfied with your fermented garlic honey, move it into the fridge to stop the fermentation process.
  11. The fermented honey can be used in sauces, and as a condiment. The garlic can be included in culinary dishes, or eaten along with the honey as a herbal preparation.

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