Fermented Garlic and Honey Recipe | Uses & Benefits
Fermented garlic and honey is one of the most well known herbal remedies! It has roots in traditional medicine as a wellness staple along with culinary practices that date back centuries.
Print
Pin
Servings: 0
Equipment
- Sterilized jar (pint size)
Ingredients
- ½ cup raw honey for more benefit use local raw honey
- 2 to 3 heads of garlic or enough garlic cloves to fill a pint size mason jar peeled (fresh garlic bulbs are best)
Instructions
- Prepare the Garlic: Peel the whole garlic cloves and give them a light crush (optional) to release their juices. You can also slice them or leave them whole if you prefer.
- Combine Ingredients: Place garlic in a dry pint jar that is clean, only filling it ¾ of the way.
- Add Unpasteurized Honey: Pour honey over the garlic, ensuring all the cloves are submerged. You can stir gently to help mix them together.
- Seal the Jar: Cover the jar with a lid. If you’re using a metal lid, consider placing a piece of parchment paper between the lid and the jar to prevent any reaction with the honey. I prefer to use a plastic lid.
- Burp and Stir (or Shake): Once a day, burp the jar by slightly unscrewing the top and then screwing it back on. This will release the gases that are produced as the garlic ferments. After burping, flip the jar over until all of the garlic falls to the lid of the jar and the honey covers it again. Then flip the jar back to an upright position, and repeat this process everyday for the next two weeks. During this time, the garlic-infused honey will begin to ferment, and you may notice bubbles forming. This is when the fermenting process is at its most active. (A fermentation weight and burping lid can be used instead of manually burping and shaking.)
- Use and Store: After at least 1 month of fermentation, the garlic honey can be used. We like to ferment our garlic for at least 2 to 4 months before using. Store the honey in a cool dark place.
Notes
Tips
- Use Raw Honey: Make sure to use raw, unprocessed honey to ensure the natural enzymes and beneficial bacteria are present for fermentation.
- Adjust to Taste: You can experiment with the ratio of garlic to honey according to your taste preferences.
- Shelf Life: Fermented garlic honey can last for several months to years in a cool dry place or the fridge.