How to Make Garlic honey
Fermented garlic honey combines the antimicrobial properties of both ingredients into a sweet, mellow, and deeply savory condiment. The garlic loses its harsh bite while the honey transforms into a rich, umami-laden syrup - both become more bioavailable and beneficial.
Category: Vegetables · Method: Lactic Acid · Time: 1-3mo · Difficulty: 2/5 · Yield: varies · Temp: 18-22°C
History
Honey-preserved garlic appears in traditional medicine systems across cultures, from European folk remedies to Traditional Chinese Medicine. The fermentation process, driven by the garlic's moisture activating wild yeasts in raw honey, was likely discovered accidentally but has been practiced for centuries.
Ingredients
- 1 part by volume (approx. 250g) Garlic cloves — Fresh, organic, peeled. Ensure cloves are completely dry after peeling to avoid introducing excess water.
- 1-1.5 parts by volume (approx. 350-500g) Raw honey — Must be raw and unpasteurized to provide wild yeasts. Use enough to maintain a 1:1 ratio or higher to ensure garlic is fully submerged.
- 1-2 tablespoons Apple Cider Vinegar (Optional) — Used to lower initial pH below 4.6 for botulism prevention.
Equipment
- Wide-mouth pint or quart jar
- Fork or skewer for burping
Instructions
Prepare garlic and check pH
Peel garlic cloves. Lightly crush or nick each clove to release juices. If you have pH strips, test the honey; if it is above 4.6, add a splash of apple cider vinegar to the mixture to ensure safety against C. botulinum.
Time: 15 min
Tip: Fresh, firm garlic works best. Avoid sprouted cloves. Measuring by weight (e.g., 1g garlic to 1.5g honey) ensures the honey's sugar concentration is high enough to inhibit pathogens.
Ferment and Burp
Keep at room temperature (18-22°C). Turn the jar upside down daily for the first two weeks to coat cloves. You MUST burp the jar daily by slightly unscrewing the lid to release carbon dioxide.
Time: 1-3 months
Tip: Active fermentation creates significant gas. Failure to burp the jar can lead to pressure buildup and potential glass explosion. Flipping ensures all garlic stays coated as honey thins.
Fermentation Timeline
- Day 1-3: Moisture release — Garlic releases liquid. Honey begins thinning.
- Week 1: Bubbling begins — Active fermentation. Jar may pressurize.
- Week 2-4: Flavor develops — Garlic mellowing. Honey taking on garlic flavor.
- Month 1-3: Maturation — Deep, complex flavors. Garlic darkens. Honey richly flavored.
Signs of Success & Spoilage
Good signs
- Bubbles rising (active yeast)
- Honey becoming thin and runny
- Garlic darkening to an amber or brown color
- Blue or green tinting of garlic (safe chemical reaction)
- Sweet-savory aroma
Warning signs
- Fuzzy mold (white, black, or green) on the surface
- Putrid, rotten, or 'gym sock' odors (sign of spoilage)
- pH level remaining above 4.6 after the first week
- Bulging metal lids that refuse to vent
Troubleshooting
- Garlic turning blue or green
- Cause: A natural chemical reaction between sulfur in the garlic and trace amino acids/enzymes. This is not mold. Solution: Completely safe to consume. The color often fades to brown as the fermentation matures.
- Botulism Concerns
- Cause: Garlic is a low-acid food that grows in soil where C. botulinum spores live; honey provides an anaerobic environment. Solution: Always use raw honey (high sugar/low pH). Use a pH strip to confirm the mixture is below 4.6. If unsure, add 1 tbsp of raw apple cider vinegar.
Storage
Room temperature or refrigerated Keeps Indefinitely at room temp; years refrigerated. Safe indefinitely due to antimicrobial properties of both ingredients.
Health Benefits
- Allicin and other garlic compounds
- Antimicrobial properties
- Prebiotic benefits
- Antioxidants
- May support immune health
- Traditional cold remedy
Serving Suggestions
- Eat cloves for immune support
- Drizzle honey on cheese or pizza
- Glaze for roasted meats
- In salad dressings
- Stirred into tea when sick
- On toast with butter
Related Vegetables Ferments
Other Lactic Acid Ferments
- Kefir — Dairy
- Yogurt — Dairy
- Hot Sauce — Condiment
- Water Kefir — Beverage
- Fermented Radishes — Vegetables
- Fermented Green Beans — Vegetables
- Fermented Okra — Vegetables
- Fermented Asparagus — Vegetables