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    Home » Recipes » Kitchen Basics

    Published: Nov 28, 2017 · Modified: Apr 26, 2020 by Jen Wooster

    Fermented Garlic Honey

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    garlic fermented honey recipe for pinterest

    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.

    Fermented Garlic In Honey

    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!

    This post may include affiliate links. Please read my disclosure policy.

    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.

    Fermented Honey Garlic

    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.

    Fermented Garlic in Honey

    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.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    fermented garlic honey recipe

    Fermented Garlic Honey

    Recipe Created By: Jen Wooster
    Amp up the garlic in your next sauce or marinade with this no-work recipe.
    5 from 26 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 0 mins
    Fermentation 30 d
    Total Time 10 mins
    Course Canning, Snacks
    Cuisine American
    Servings 3 cups
    Calories 52 kcal

    Equipment

    • Wide mouth mason jar(s) with tight fitting lid
    • Pickle pipe, optional

    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.

    Video

    Notes

    1. 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!
    2. 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.

    Nutrition

    Serving: 6g | Calories: 52kcal
    Keyword Fermented Foods, Fermenting, Garlic, Honey
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Chrissy says

      February 13, 2022 at 12:31 pm

      5 stars
      Hi, its been 2 weeks and my 4 jars of garlic and raw honey have not bubbled/fermented 🙁 Also the garlic has not sunk to the bottom either. So do you think i should wait it out? toss it all out now and start over? or ??

      Reply
      • Jen Wooster says

        February 13, 2022 at 2:47 pm

        5 stars
        No need to toss it. If the honey is getting runnier there is some fermentation happening. It won't go bad but if youa re concerned about bacteria you can add a splash or raw apple cider vinegar. Use a clean spoon to push the garlic down. If it doesn't get super fermented you will still have garlic infused honey.

        Reply
        • Chrissy says

          February 14, 2022 at 10:56 pm

          5 stars
          Thank you Jen! Ok I just added a "splash" (about a teaspoon) of raw apple cider vinegar to each of my four 16 ounce jars and will hope for the best! 🙂 Thanks again for all your help and advice.

          Reply
    2. Chrissy says

      February 06, 2022 at 11:28 am

      5 stars
      When should i expect to see bubbles?? I prepared four 16oz jars (of garlic and raw honey) 7 days ago using the pickle pipes but have not seen any bubbles yet? Please advise.. Thank you!

      Reply
      • Jen Wooster says

        February 07, 2022 at 9:55 am

        5 stars
        As long as you used raw honey it should be fine. I have heard reports of it taking up to two weeks. The garlic to honey ratio impacts how fast the fermentation happens. If the honey is becoming thinner/ more liquidy all is good. The whole process should take 4 weeks total. Enjoy and let me know if you have any additiona challenges.

        Reply
        • Chrissy says

          February 07, 2022 at 11:02 pm

          5 stars
          Ok, good to know as the honey is becoming thinner and more liquified! Thank you SO much for your quick reply! 🙂

          Reply
        • Chrissy says

          February 11, 2022 at 12:18 am

          5 stars
          Thank you, but if for some reason the fermentation process (bubbling) doesnt happen, will it still be safe to eat??

          Reply
    3. H. Wallace says

      November 28, 2020 at 6:17 am

      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 ?

      Reply
      • Jen says

        December 02, 2020 at 8:05 am

        I have not had that issue. It is more about proper ventilation.

        Reply
    4. Andrea Metlika says

      April 26, 2020 at 5:51 pm

      5 stars
      I really like the way you use this. It sounds so good and beneficial.

      Reply
    5. Emily Liao says

      April 26, 2020 at 4:50 pm

      5 stars
      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 🙂

      Reply
    6. Amy says

      April 26, 2020 at 3:32 pm

      5 stars
      Wow I absolutely love the sound of this, I bet it would be great with a cheese board!

      Reply
    7. Anita says

      April 26, 2020 at 3:22 pm

      5 stars
      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. 🙂

      Reply
    8. Sunrita says

      April 26, 2020 at 3:05 pm

      5 stars
      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.

      Reply
    9. Suanne says

      March 30, 2020 at 11:20 am

      I’m curious if I can add other ingredients to the honey/garlic mixture such as ginger, turmeric, jalapeño, etc

      Reply
      • Jen says

        March 30, 2020 at 2:50 pm

        5 stars
        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.

        Reply
    10. Desiree says

      January 22, 2019 at 8:19 pm

      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?

      Reply
      • Jen says

        July 22, 2019 at 8:09 pm

        5 stars
        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.

        Reply
    11. Caitlyn Erhardt says

      October 11, 2018 at 3:08 pm

      5 stars
      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!

      Reply
      • Jen says

        October 13, 2018 at 10:45 am

        5 stars
        Thanks for visiting! It really is amazing how the garlic transforms the honey.

        Reply
    12. Lauren Vavala @ DeliciousLittleBites says

      October 11, 2018 at 2:07 pm

      5 stars
      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!

      Reply
      • Jen says

        October 13, 2018 at 10:46 am

        5 stars
        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!

        Reply
    13. Danielle says

      October 11, 2018 at 1:59 pm

      5 stars
      What a great way to use garlic. This would make such a good gift too.

      Reply
      • Jen says

        October 13, 2018 at 10:47 am

        5 stars
        Great idea. I just might make extra for the holidays!

        Reply
    14. Tara says

      October 11, 2018 at 1:54 pm

      5 stars
      Oh wow! I have never heard of preparing garlic this way. It does sound incredible to use for marinades. Yum!

      Reply
    15. Eden | Sweet Tea and Thyme says

      October 11, 2018 at 1:46 pm

      5 stars
      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?

      Reply
      • Jen says

        October 13, 2018 at 10:47 am

        5 stars
        I love our pickle pipes! I haven't seen these videos- going to check them out.

        Reply

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    Welcome Friends!

    picture of Jen

    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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