Fermented Garlic Honey
Here’s a way to strengthen your immune system and add a burst of flavor to your culinary creations. This Fermented Garlic Honey recipe is a simple yet potent elixir combining the natural goodness of honey and garlic, while harnessing their amazing health benefits.
With a 1:1 ratio of honey to garlic cloves, you can easily scale this recipe up to fit your needs and mason jar. Remember, the number of cloves in one cup may vary depending on their size.
Though this process is straightforward, patience is the key as it takes a few weeks for the magic of fermentation to work its wonders. But the wait is well worth it!
Now, let’s talk health perks. Garlic is renowned for its immune-supporting properties and its potential to combat colds and flu. Honey, with its antibacterial and soothing qualities, complements garlic perfectly. Together, they create a dynamic duo that can help keep you feeling your best.
When it comes to enjoying this creation, you have options. If you’re a garlic connoisseur, you can enjoy one honey-soaked clove each day as a preventative measure. Or start incorporating one a day at the first sign of a cold and continue throughout its duration. Another idea is to add some garlic-infused drippy honey to a cup of soothing tea for an extra dose of comfort and wellness.
Try my Feel-Good Pops.
Fermented Garlic Honey
Ingredients
- 1 cup garlic cloves, papery skin removed
- 1 cup raw honey
Instructions
- Place peeled cloves in a mason jar. Add the honey (it should be enough to cover all the cloves, and ideally the honey should settle 2 inches above the top garlic cloves).
- Cover tightly with lid and turn upside down to ensure all of the cloves are well-coated in honey.
- Keep in a cool dark place for 3 to 4 weeks to allow for fermentation. During the fermentation process, gasses will be emitted, so it’s important to unscrew the lid and open the jar slightly 1 time per day to release these gasses.
- Then reseal the jar. You don’t have worry about tightly resealing the jar, as a looser fit will allow the gasses to naturally escape as well.
- You can eat a clove a day with some honey as a preventative method or start to eat once you feel a cold coming on and for the duration of your cold. You can also add some of the garlic-infused honey to a cup of soothing tea when you’re feeling under the weather.
- Fermented Garlic Honey can last up to a year if stored in a sealed jar in a cool, dark place (cabinet).
I buy raw honey from a local bee keeper that is mixed with cinnamon – could I use that in this recipe for added benefits?
Great idea! We think using local raw honey with cinnamon could help enhance the flavor and perhaps strengthen the health value, too. Note that this recipe is all about the health perks—it has a very intense flavor. It is especially worth trying for the immune-boosting benefits during the winter months when we’re at increased risk for cold and flu, as well as year-round for people who are immune-compromised.
—Team Joy
Can somebody clarify, what’s the typical way of using this? Do you just eat it as is, or add it to something?
Oops, I missed the paragraph at the bottom that literally answered my question. lol
Hi Amanda, so glad you figured it out, LOL! Hoping you enjoy the recipe—let us know what you think 🙂
Love this recipe! Sharing! Thank you!
Hi Megan, thanks so much for sharing your thoughts and we’re so glad you enjoyed the recipe!
—Donna
Great! I like healthy, natural recipes to alleviate some common seasonal allergies. I’m grateful for the information. Thanks!
Hi Gisella, thanks for sharing your feedback with us and so glad you enjoyed the recipe!
—Donna
Wonderful! Thank you so much
Hi Tami, we’re so happy you enjoyed the recipe and appreciate your comment!
—Donna
I love this recipe and will try it this week! So simple and straight forward !!!
Hi Anthony, thank YOU for your comment! We appreciate you being part of our community!
—Donna
Do I need to strain the garlic cloves out of the honey at a certain point to make it possible to store it longer?
Hi Carol! No need to strain the garlic out. You can store it exactly as is (with the cloves in the honey) for up to a year in a sealed jar in a cool, dark place. The garlic continues to infuse the honey over time. Just keep making sure the cloves stay submerged and you’re good to go!— Eliza (Team Joy)
Is the pressure produced enough to damage the jar?
I ‘burp’ my jar daily.
Hi Richard! You’re doing exactly the right thing by “burping” the jar! During fermentation, natural gases do build up, which is why we recommend opening the jar briefly once a day to release pressure . As long as you’re doing that (or even keeping the lid slightly loose), there shouldn’t be enough pressure to damage the jar. If the jar were sealed tightly and never opened, pressure could build over time…but with daily burping, you’re keeping everything safe and on track.— Eliza (Team Joy)
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