Honey fermented garlic is so easy to make, it’s perfect for first-time fermenters. The hardest part is peeling a jarful of garlic!
Why make honey fermented garlic?
Not convinced that you want to make honey fermented garlic? Here are a few reasons to try this fermented condiment:
- Immune Boosting: Lots of people eat raw garlic to boost their immune system. Fermented garlic adds a dose of probiotics. However, the garlic only mellows slightly with fermenting, so if raw garlic isn’t your thing, then take a spoonful of honey instead.
- Food Preservation: Fermenting garlic in honey is a great way to preserve your harvest. Honey prevents the garlic from getting moldy or drying out. And the garlic can be fished out of the honey whenever you want to cook with it.
- Milder Raw Garlic: Fermented garlic is perfect for any dish where you want to add raw garlic, but don’t want the intense bite of raw garlic. It is perfect for hummus, fresh salsa, and other dips and dressings.
- Garlic infused honey: I LOVE garlic infused honey. It is amazingly delicious. Mildly-sweet and filled with the flavour of garlic, it is perfect for salads, sauces and drizzling on cheese. Try adding a few teaspoons to a halloumi salad, or coleslaw. It is oh so yummy.
Honey fermented Garlic
Fermenting garlic in honey is a perfect ferment for beginners because it is so easy! The raw honey naturally provides the right conditions for a delicious and probiotic ferment.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 jar 1x
- Category: Condiment
- Method: Fermentation
- Cuisine: Probiotic
- Diet: Vegetarian
- 2 heads of fresh garlic
- 1 cup raw honey
- Sanitize an air-tight glass jar.
- Fill the jar with peeled garlic leaving a 1/2″ of headroom. I like to bruise the garlic a bit to help with the fermentation. I do this by pressing down on the garlic slightly with my kitchen knife until it cracks.
- Pour raw honey over the garlic until it is completely covered. The garlic will naturally float above the honey, and that’s fine.
- Place the jar somewhere dark to ferment, like a closet. Open the jar every 3 days to release the build-up of pressure (from the fermentation) then reseal the jar and turn it over. Rotating the jar will help keep the garlic submerged under the honey.
- Ferment for at least 1 week or up to 3 months.
- Once you start to use the garlic, store the jar in the fridge to prevent potential contamination.
- If you don’t want to have to keep checking and turning over your jar of garlic, then you can ferment it in a fido jar or a mason jar with an airlock. You will also need a well-fitting weight to keep the garlic below the honey (affiliate links).
- On average honey has a pH of around 3.9, so it is too acidic for botulism to be an issue. However, it is important to use pure raw honey in this recipe. A lot of commercial honey is fake or adulterated, which wouldn’t have the right pH, nor the natural microorganisms required for fermentation.
Keywords: probiotic, immune boosting, healthy, gluten-free, paleo, summer, fall, winter