Fermented Honey Garlic
This is a hands-off process that relies on patience rather than technique. The goal is to allow the raw enzymes in the honey to draw moisture out of the garlic, creating a controlled environment for fermentation.
Use only raw, unpasteurized honey
If the honey has been heat-treated, the enzymes needed for fermentation will be dead. Raw honey contains the necessary microflora to initiate the change.
- Glass mason jar with a tight-fitting lid
- Parchment paper or a glass fermentation weight
What goes in.
- 1 cupraw, unpasteurized honey
- 1/2 cupfresh garlic cloves, peeled
Gas management
During the first week, fermentation produces carbon dioxide. You must open the lid daily to release this pressure so the jar does not crack.
The method.
Prepare the garlic
Peel the cloves and inspect them for any bruises or dark spots; remove those. Leave the cloves whole.
Combine
Place the cloves in the jar and pour the honey over them. The honey should cover the garlic completely, leaving at least an inch of headspace at the top of the jar.
Weigh down
If the garlic floats to the top, use a glass fermentation weight or a small piece of parchment paper cut to size to keep the cloves submerged.
Ferment
Store the jar in a cool, dark place. Turn the jar upside down once a day to ensure the garlic remains coated in honey.
Observe
Bubbles will form within a few days. Once the bubbles subside and the honey thins significantly, the mixture is ready to use, usually after four weeks.
When it doesn't go to plan.
The garlic cloves will darken as they ferment; this is a normal result of the Maillard reaction.
If the honey becomes too thin, it is still active and working; continue to store it in a cool spot.
Keep the jar out of direct sunlight, which can kill off beneficial activity.
The ones that keep coming up.
How do I know if it has gone bad?
If you see fuzzy mold growing on the surface or notice a distinctly foul, rotting odor, discard the batch.
Can I use store-bought processed honey?
No. Processed honey lacks the live enzymes required to jumpstart the fermentation process.
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