Go Back
–+ servings
Garlic cloves submerged in yellow honey in a small glass jar. The honey has begun to ferment. Everything is against a white background.
Nico

Two-Ingredient Simple Garlic Fermented Honey

This two-ingredient simple garlic fermented honey is a food medicine that can help protect your body against colds and flus. It’s a more natural option to support your immune system.
Print Recipe Pin Recipe
Prep Time 5 minutes
Additional Time 60 days 20 hours
Total Time 60 days 20 hours 5 minutes
Servings: 1 Pint Jar
Course: Fermented Foods
Calories: 64
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Raw honey
  • 1 cup Fresh garlic cloves

Equipment

  • Glass Jar

Method
 

  1. Sterilise a glass pint jar.
  2. Remove the skins from your garlic and place the cloves into your pint jar. There’s no need to mince or chop them, although you can if you would like. I choose not to because using whole cloves makes straining off the honey off easier.
  3. Submerge the garlic cloves in the honey.
  4. Put a loose lid on the jar and place it in a cool and dark spot.
  5. Every few days tighten the lid and flip the jar upside down to make sure all the cloves are coated in honey. Then loosen the lid and flip it upright again.
  6. In a week or two you will see small bubbles forming, which means that the fermentation process is happening. 
  7. Leave the honey for 1-2 months to allow it to ferment. Make sure to keep flipping it every few days to recoat the cloves in honey. 
  8. Over the fermentation process, the honey will become runnier and the garlic will have a less biting flavour. After a month or so it’ll be ready for you to use. You can strain off the honey and use the garlic separately or consume everything together.

Nutrition

Calories: 64kcal

Notes

Remember that honey should not be given to babies under one year old.

Is Botulism a Concern in Fermented Garlic Honey?

In theory, there is a potential risk of botulism in honey-fermented garlic if the honey used lacks sufficient acidity. Botulism can develop in environments with a pH above 4.6, however, the majority of honey varieties possess a pH level of around 3.9, ensuring the acidity required for safety. 
But if you’re concerned, you can also consider adding 1 tablespoon of store bought apple cider vinegar to your glass jar before fermenting. You could also test the honey’s pH level using a strip test.

How To Store Fermented Honey Garlic

Store the fermented honey garlic in a cool dark place. The honey has a long shelf life and I like to use mine within 12 months because I prefer the flavour within that time period.

Tried this recipe?

Let us know how it was!