Fermented Honey Garlic
This is a slow-burn pantry staple. It relies on the natural wild yeasts present in raw honey to create a gentle, bubbling environment where the garlic mellows without losing its structure.
Raw honey is the only way.
Use only raw, unpasteurized honey. Pasteurized honey has been heated, killing the beneficial enzymes and yeasts necessary to kickstart the fermentation process.
- Glass jar with a tight-fitting lid
- Paring knife
What goes in.
- 1 cupraw, unpasteurized honey
- 1/2 cupfresh garlic cloves, peeled
Consistent exposure
Turn the jar upside down once a day to ensure the garlic cloves remain coated in honey. If the garlic stays exposed at the top, it will darken and dry out instead of fermenting.
The method.
Prepare the garlic
Peel the cloves and inspect them for any bruises or soft spots. Remove the ends to expose the flesh, which helps the honey penetrate the clove.
Combine
Place the cloves into the jar and pour the raw honey over them. Leave at least an inch of headspace at the top of the jar to account for the gas produced during fermentation.
The ferment
Seal the jar and store it in a cool, dark cupboard. Every day, flip the jar. You will see bubbles forming within the first few days—this indicates activity.
Burp the jar
For the first two weeks, open the lid once a day to release the pressure built up by carbon dioxide. If the honey gets very thin, do not worry; this is natural.
Other turns to take.
Spiced Honey Garlic
Add a single cinnamon stick or a few dried chili flakes to the jar for a deeper, warmer profile.
When it doesn't go to plan.
The garlic will float to the top; don't fight it, just keep flipping the jar to coat them.
If the jar smells like vinegar or rotten eggs, discard it; it should only smell like sweet, sharp garlic.
The honey is ready to use when the bubbles slow significantly and the syrup is thin and dark.
The ones that keep coming up.
How do I know if the ferment has gone bad?
If you see fuzzy mold on the surface or if the mixture develops a truly putrid, off-putting smell rather than a sharp, fermented scent, discard the batch.
Can I eat the garlic cloves?
Yes, they are the best part. They become soft and lose their raw pungency, making them excellent sliced over roasted vegetables or stirred into pan sauces.
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