Fermented Garlic Honey
Fermented garlic honey is the result of placing raw, peeled garlic cloves in high-quality raw honey and allowing the mixture to sit at room temperature. The moisture from the garlic draws out the honey’s sugars and initiates a fermentation process, transforming the honey into a thin, garlic-infused syrup and softening the cloves over several weeks.
Patience creates the flavor
This process relies on the natural yeasts present in raw, unpasteurized honey. Use a clean glass jar and ensure the garlic is fully submerged to prevent unwanted growth.
- Glass mason jar with airtight lid
- Sterilized tongs
- Small weight or glass pebble (optional)
What goes in.
- 1 cupraw, unpasteurized honey
- 1/2 cupfresh garlic cloves, peeled
Managing the pressure
The fermentation process creates carbon dioxide. You must unscrew the lid daily to release trapped gas, ensuring the jar does not crack and the pressure remains stable.
The method.
Prepare the garlic
Peel the cloves thoroughly. Remove any damaged or brown spots. Bruise the cloves slightly with the flat side of a knife to help release their juices.
Combine the ingredients
Place the garlic in the clean glass jar and pour the raw honey over the top until the cloves are completely covered.
Initiate fermentation
Seal the jar loosely and place it in a cool, dark spot away from direct sunlight. Once fermentation begins, you will see small bubbles forming around the cloves.
Maintain the ferment
Turn the jar upside down once a day to ensure the cloves stay coated in honey. If a clove floats to the surface, push it back down with a clean utensil.
Determine readiness
After about three weeks, the honey will become noticeably thinner and take on the scent of the garlic. The cloves will appear slightly darkened and shriveled.
When it doesn't go to plan.
Always use raw honey; pasteurized honey lacks the wild yeast needed for fermentation.
If the honey becomes too thin, it is likely just the garlic's water content mixing in, which is normal.
Store in the cupboard for up to a year; the flavor will deepen the longer it sits.
The ones that keep coming up.
How do I know if it has gone bad?
If you see fuzzy mold on the surface or smell anything putrid or sour, discard the contents immediately.
Why is my garlic turning blue or green?
This is a natural chemical reaction between the enzymes in the garlic and the sulfur compounds. It is harmless and does not affect the quality of the ferment.