Fermented garlic in honey is a time-honored recipe combining the bold flavor of garlic with the soothing sweetness of raw honey. This simple preparation not only tastes delicious but is also believed by many to support the immune system and help soothe sore throats. Here’s how to make it safely — and what you need to know before you start.
Why Ferment Garlic in Honey?
✅ Garlic’s Natural Benefits: Garlic contains allicin, a powerful compound with antibacterial properties that can help support immune health.
✅ Honey’s Soothing Powers: Raw honey has natural antimicrobial properties and helps preserve garlic during fermentation.
✅ Fermentation Magic: Over time, garlic softens, its flavor mellows, and beneficial enzymes develop, creating a tasty, probiotic-rich syrup.
How to Make Fermented Garlic in Honey
- Peel enough fresh garlic cloves to fill a clean glass jar about halfway.
- Lightly crush the cloves with the side of a knife.
- Place the crushed cloves in the jar and pour raw, unpasteurized honey over them, making sure the garlic is completely covered.
- Leave a little space at the top of the jar for gases produced during fermentation.
- Loosely close the lid so air can escape or “burp” the jar daily to release pressure.
- Store at room temperature, out of direct sunlight, for 2–4 weeks, swirling the jar gently every day to coat the garlic.
Safety Tip: Avoid Botulism Risk
Botulism is rare but serious. Garlic in honey can create an anaerobic (low-oxygen) environment, which can allow Clostridium botulinum bacteria to grow if conditions are right. Reduce the risk by:
✅ Always using fresh, unbruised garlic.
✅ Keeping the garlic fully submerged in honey.
✅ Storing your finished ferment in the refrigerator after 4 weeks.
✅ When in doubt, discard if you see mold, off smells, or bubbling.
Enjoy your homemade fermented garlic in honey as a spoonful during cold season, a marinade for meats, or a flavorful addition to salad dressings — safely and deliciously!
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