Honey Fermented Garlic

Natural Cold & Flu Season Support: Honey-Fermented Garlic

Honey and garlic are a well-loved pairing. Honey’s sweetness balances garlic’s bold, savory bite, and this traditional fermented preparation brings the two together in a simple Mason jar.

Often shared among home fermenters, honey-fermented garlic uses just two ingredients: peeled garlic cloves and raw honey. As the garlic releases moisture, the honey becomes thinner, and the flavors develop over time.

About This Traditional Preparation

Honey-fermented garlic is commonly made by covering lightly crushed garlic cloves with raw honey and leaving the mixture to develop. This two-ingredient combo has a long history in traditional home remedies, especially during cold and flu season.

Ingredients:

• Fresh garlic cloves, peeled and lightly crushed
• Raw honey
• fresh herbs, like sage, rosemary or thyme (optional)

Tools:

• A 16 oz Mason jar
• The Masontops Fermentation Power Bundle

Instructions:

1. Prepare your equipment: Wash your Mason jar and fermentation tools thoroughly with hot, soapy water. Rinse well.
2. Prepare the garlic: Peel the garlic cloves and lightly crush them. Place them loosely in the jar, leaving approximately 2 inches of headspace.
3. Add the honey: Pour raw honey over the garlic until covered, allowing it to settle into the spaces between the cloves. Preserve headspace rather than filling the jar to the rim. If needed, remove some cloves. 
4. Add your fermentation tools: Place a Pickle Pebble glass weight over the garlic to help keep it below the honey. Place the Pickle Pipe airlock lid onto the jar and secure it with the Tough Band.
5. Allow the mixture to develop: Keeping the jar in a kitchen cupboard at room temperaturefor 14–30 days. 

Take one clove or a spoonful of the honey (just like a syrup) when you start feeling something coming on!

A little note before you start: Honey-garlic fermentation is a traditional practice, but a consistently safe home method hasn’t been established. Please seek guidance from a food-preservation specialist before trying it, and never serve honey to babies under 12 months.