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 simple and delicious concoction:
- 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 the garlic infused honey instead. It’s not nearly as sweet as you would expect!
- 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 try my rainbow honey garlic coleslaw. It is oh so yummy.
Concerned about eating fermented garlic and honey?
No one wants to eat something that could potentially make them sick. However, provided you don’t see visible signs of mold or discolored garlic, honey fermented garlic is safe and healthy to eat.
Here are the two main concerns that readers have about fermented honey garlic.
Botulism is a toxin caused by certain, unwanted strains of bacteria. It is frequently linked to improperly canned or fermented garlic. However, it is not an issue with this recipe.
On average honey has a pH of around 3.9, so it is far 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.
How do you know that your honey will work for fermenting? Look for the words raw or unpasteurized on the label.
Cloudy or Crystallized Honey
Pure, raw honey will naturally crystalize over time. Cooling honey makes this crystallization happen quicker. So honey fermented garlic that has been stored in the fridge for more than a few weeks, will become thick and cloudy from the crystallization of the sugars.
This is natural and should be expected. However, I recommend using up your honey fermented garlic within two months for the best flavor and consistency.Print
Honey fermented Garlic
Fermenting garlic in honey is perfect for beginners because it is so easy! The raw honey naturally provides the right conditions for a delicious and probiotic ferment. See the section above for how to use honey fermented garlic, as an immune booster and a culinary delight.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 jar 1x
- Category: Condiment
- Method: Fermentation
- Cuisine: Probiotic
- Diet: Vegetarian
- 3 to 5 heads of fresh garlic (see notes)
- 4 to 6 Tbsp raw honey
- Sanitize an air-tight glass jar (1 cup / 250 mL).
- Fill the jar with peeled garlic leaving a 1/2-inch 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.
- Cap with an air-tight lid and place the jar somewhere dark to ferment, like a closet. Open the jar every day for the first week 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.
- After the first week, start checking the garlic every 3 days instead.
- See the notes below for a different jar option that will allow you to skip turning the jar and releasing the gas.
- The honey garlic needs to ferment for at least 1 week, and 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 need to use a jar that will release CO2 will preventing contamination. For example, you could use a fido jar with a well-fitting weight to keep the garlic below the honey.
- Never use garlic that has any signs of mold, sprouting, or brown spots. You don’t want to contaminate your ferment!
- Because of the health risks associated with the consumption of raw honey, this ferment is not recommended for pregnant women, children under the age of 1 year, or anyone who may be immunocompromised.
Keywords: probiotic, immune boosting, healthy, gluten-free, paleo, summer, fall, winter