Fermented garlic honey might sound unusual, but it’s a really simple way to amp up your next vinaigrette or marinade while reaping the health benefits of both the honey and the garlic. Five minutes of prep and a couple of weeks of patience is all it takes to make this recipe.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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As we cook at home more often, I am always looking for ways to make the food interesting. I mean, how much plain steamed broccoli can one woman eat? No, seriously... how much? Am I there yet? Plus, when winter is approaching and anything to boost my immune system is a bonus.
Honey fermented garlic is a quintessential example of food as medicine. Garlic is an excellent immunity booster, and honey is a soothing sweetener for sore throats and can be as effective as cough medicine.
Fermented garlic softens to texture and flavor somewhere between raw garlic and roasted, yet still firm enough to chop. The garlic's harsh flavor gives way to sweet, pungent aromas.
Now, some people may suggest that you eat a clove a day to boost that immunity. By all means, please give it a try if that’s your thing. I love fermented garlic, but a spoonful of pure garlic, fermented or not, does not help the medicine go down.
How to Use Fermented Garlic Honey
There is an endless amount of ways to honey fermented garlic. So there a list, just to get your creative juices flowing.
- Chop the garlic cloves up and add to a vinaigrette.
- Drizzled over spicy pepperoni pizza.
- Added to marinades in place of raw honey.
- Drizzled over grilled meats, especially anything with lemongrass or ginger in the marinade.
- As a natural cold remedy or cough suppressant.
- Spooned onto cornbread or biscuits.
- As a dip for fried chicken tenders.
Here are a few Peel with Zeal recipes that we recommend substituting this fermented garlic honey recipe for traditional raw honey:
Sweet Potato and Kale Salad with Walnut Vinaigrette
Acorn Squash & Pork Chops with Cranberries
Rainbow Potato Salad with Cilantro- Olive Vinaigrette
How to Make Fermented Garlic Honey
So, let's get started... put everything in the jar... wait a month. Yep, that is about all it takes to make fermented garlic honey. I know – you were expecting something way more dramatic.
We can break it down into a little more detail. First, peel your garlic and place in a clean glass jar. I once threw the garlic into a vat honey. Bad idea, garlic floats. So you are best off add the garlic first.
You can use a regular jar and lid, but you must remember to burp the jar every few days to release the gases created by the fermentation process.
I highly recommend a Pickle Pipe from Masontops. Weights are purchased separately, we like these glass weights. This will help keep the garlic submerged.
You can purchase the pipe and weights as a package deal here.
After a few days, check to ensure the weight is holding down all the garlic and the honey is starting to bubble, this indicates that fermentation is starting. If you are not using a weight you will need to either flip the jar every other day or use a spoon to push the garlic back to the bottom of the jar.
It should take about a month to fully ferment but I typically start using the garlic and the honey after about 2 weeks.
After the month is up the garlic should not longer float the honey will darken in color. At that point, you can remove the pipe and weight and use a regular lid.
The fermented garlic honey can be store at room temperature for up to a year.
Please leave us a comment and let us know how this recipe worked for you. Don't forget to share your creation on Instagram. Tagging us @peelwithzeal or #peelwithzeal
Fermented Garlic Honey
Ingredients
- garlic, peeled
- raw honey
Instructions
- Place garlic in a clean, dry mason jar and leave a good amount of headspace – things are going to get frothy and the bubbles need room to expand.
- Cover your garlic with honey without infringing on that headspace.
- Add weight to keep garlic submerged and install your pickle pipe.
- Set in a cool, dark place for four weeks, but do check on it to ensure the garlic stays submerged.
Notes
- For the large jar in the photo, we used six bulbs of garlic and two cups of honey. Be sure your honey is raw and local is always best!
- If you don't have a pickle pipe, you can use a regular lid. Just be sure to burp the jar every few days and push the garlic down. See blog posts for more details.
Eden | Sweet Tea and Thyme says
This reminds me of Brad from Bon Appetit with his "It's Alive!" videos. He's always fermenting and burping something lol. This garlic honey is so cool! And I love that you mentioned a pickle pipe, because who wants to accidentally deal with something exploding when you forget to burp the thing?
Jen says
I love our pickle pipes! I haven't seen these videos- going to check them out.
Tara says
Oh wow! I have never heard of preparing garlic this way. It does sound incredible to use for marinades. Yum!
Danielle says
What a great way to use garlic. This would make such a good gift too.
Jen says
Great idea. I just might make extra for the holidays!
Lauren Vavala @ DeliciousLittleBites says
That honey does sound like it would absolutely delicious over veggies! I have never fermented anything, but this recipe definitely makes me want to give it a try!
Jen says
Give it a try! We started with honey and since have tried fermented hot sauce, sauerkraut, and kimchi. It is way easier than I thought!
Caitlyn Erhardt says
This is so cool! I have never thought of using garlic like this! Thanks for the inspiration, and I can't wait to try this!
Jen says
Thanks for visiting! It really is amazing how the garlic transforms the honey.
Desiree says
HELLO, I HAVE A QUESTION IF YOU COULD HELP. I MADE 6 JARS A MONTH AGO. I OPENED ONE JAR TO TASTE IT AND IT TASTED METALLIC. IS THAT NOMRAL? I ASKED ANOTHER FORUM AND ONE PERSON SAID IT WAS FROM USING METAL LIDS AND I HAVE TO THROW ALL THE JARS AWAY. ( I USED KERR JARS WITH LIDS THAT THEY COME WITH) ANY SUGGESTION OR THOUGHTS?
Jen says
The garlic may have bacteria that caused the issue. I typically use plastic or bamboo reusable lids and only use the metal rings when canning.
Suanne says
I’m curious if I can add other ingredients to the honey/garlic mixture such as ginger, turmeric, jalapeño, etc
Jen says
I have never tried it but I would assume it follows the same principle. Hot honey can be made with peppers and saved for three months.
Sunrita says
Have never heard of fermented garlic other than pickled one. Adding Honey to garlic is something really fascinating. I can see this having health benefits too! Will be trying this.
Anita says
This is the first time I see fermented garlic with honey. But it's such an easy recipe it would be a crime not to try. 🙂
Amy says
Wow I absolutely love the sound of this, I bet it would be great with a cheese board!
Emily Liao says
This was the perfect idea to add some sweetness to my garlic recipes! Will definitely be keeping a jar of this in my kitchen for all times 🙂
Andrea Metlika says
I really like the way you use this. It sounds so good and beneficial.
H. Wallace says
I have made my first garlic , honey fermented bottles what I would like to know can you use too much honey in the operation and if so does it deter the fermentation ?
Jen says
I have not had that issue. It is more about proper ventilation.