Fermented Garlic Honey
Submerge peeled garlic cloves in raw honey and wait for the natural yeasts to trigger a fermentation process. Over the course of a month, the garlic will soften and become mild, while the honey thins into a potent, savory syrup.
Patience is your primary ingredient.
Use only raw, unpasteurized honey; the beneficial bacteria needed for fermentation are killed during processing. Ensure your garlic is fresh, as any soft or sprouting cloves will compromise the batch.
- glass mason jar with a tight-fitting lid
- non-reactive spoon
What goes in.
- 1 cupraw honey
- 1/2 cupfresh garlic cloves, peeled
Maintaining the Seal
Gas builds up during the early stages of fermentation. You must open the jar once a day to release pressure and flip the jar to ensure all cloves remain coated in honey.
The method.
Prepare the cloves
Peel the garlic cloves and place them directly into a clean glass jar. Do not crush them; keep them whole so they maintain their structure during the long soak.
Add the honey
Pour the honey over the cloves until they are completely submerged. Leave at least an inch of headspace at the top of the jar to allow for expansion.
Initiate fermentation
Seal the jar tightly and store it in a cool, dark cupboard. The fermentation will begin within a few days; you will see small bubbles rising through the honey.
Monitor and age
Continue the daily burping and turning for the first two weeks. After that, move the jar to a shelf and let it age undisturbed for at least another two weeks until the honey is thin and aromatic.
When it doesn't go to plan.
If the garlic starts to float, use a small glass fermentation weight to keep the cloves pushed down into the honey.
The garlic will take on a darker, amber hue as it matures; this is a sign that the transformation is happening correctly.
Store the finished jar in a cool pantry. It does not require refrigeration and will keep for over a year.
The ones that keep coming up.
Why is my honey turning runny?
The honey draws moisture out of the garlic through osmosis, which thins the consistency. This is exactly what you want.
How do I know if it has gone bad?
Trust your nose. It should smell like pungent, sweet garlic. If you ever notice mold or a foul, rancid odor, discard the contents.