Ingredients (for a large ~1L batch)
- 15–20 large heads of fresh garlic (about 200–300 cloves total, depending on size—aim for 2–2.5 cups peeled cloves to fill the jar ½–⅔ full)
- 3–4 cups (700–950 ml) raw, unpasteurized honey (enough to fully cover the garlic + extra headspace; use local/raw for best fermentation and benefits—avoid regular supermarket pasteurized honey as it won’t ferment properly)
Optional add-ins for extra kick/flavor (common variations):
- 1–2 tsp red pepper flakes or a few fresh chili slices (for heat and circulation boost)
- A handful of fresh thyme, sage, or ginger slices (for added herbal benefits)
Equipment
- Clean, sterilized wide-mouth glass jar (1-quart/1L or larger mason jar works great)
- Lid (or loose cover—don’t seal airtight at first)
- Wooden spoon or chopstick (for stirring)
Step-by-Step Instructions
- Prepare the garlic: Peel all the cloves. Lightly crush each one with the flat side of a knife or the bottom of a glass (don’t smash completely—just bruise to release juices and speed fermentation). You can halve larger cloves. This helps the honey draw out moisture from the garlic.
- Fill the jar: Add the peeled/crushed garlic to the jar until it’s about ½ to ⅔ full (leave room for bubbling and expansion during fermentation). If using add-ins like chili or herbs, mix them in now.
- Add the honey: Slowly pour raw honey over the garlic until it’s completely submerged—stir gently with a clean spoon to release air bubbles and ensure everything is coated/covered. The garlic will float at first; that’s normal. Top off with more honey if needed after it settles (leave ~1–1½ inches/3–4 cm headspace at the top for bubbling).
- Start fermentation: Loosely cover the jar (finger-tight lid or just place the lid on without screwing fully—gas needs to escape). Place it in a cool, dark spot at room temperature (around 18–24°C / 65–75°F works well; avoid direct sun or heat).
- Daily care (first 1–2 weeks): “Burp” the jar daily by opening the lid briefly to release built-up CO2 (you’ll see bubbles—this is the good fermentation!). Gently flip/invert the jar or stir to keep garlic submerged (it may float less as honey thins). If any garlic pokes above the surface, push it down to prevent mold.
- Fermentation time: Let it sit 3–4 weeks minimum for good flavor and benefits (bubbles slow down, garlic mellows and sweetens, honey gets runnier and darker). Many say it’s best at 1 month, and it continues improving for months. Taste-test after 2 weeks—it starts mild and gets more complex.
- Storage: Once bubbling calms (usually after 2–4 weeks), tighten the lid and store in a cool, dark pantry or fridge. It lasts 6–12+ months (or longer) refrigerated. The garlic cloves become soft/sweet like candy, and the honey turns into a savory, garlicky syrup.
How to Use It
- Daily dose: 1 clove + spoonful of honey (or just the honey) straight from the jar—great for immune support.
- Sore throat/cold: Stir 1–2 tsp into hot water/tea with lemon.
- Cooking: Drizzle the infused honey on pizza, roasted veggies, fried chicken, grilled meat, or use in marinades/salad dressings.
- The cloves: Eat them whole, chop into sauces, spread on toast, or add to soups/stir-fries.
Important Safety Notes
- Use raw/unpasteurized honey—it’s naturally acidic (pH ~3.9) and has wild yeasts/bacteria for safe fermentation.
- The combo creates an acidic, high-sugar environment that prevents bad bacteria (like botulism) when done right. No documented cases from proper fermented honey garlic exist, but always use fresh garlic, keep everything submerged, and discard if you see mold, off smells (rotten vs. tangy), or no bubbles after a week.
- Never give to babies under 1 year (honey risk).
- If worried about acidity, some add a splash of apple cider vinegar at the start, but it’s usually unnecessary with good raw honey.