Fermented garlic honey is an easy-to-make combination of fresh garlic and raw honey that develops a rich, sweet-and-savory flavor over time. Garlic contains sulfur compounds and alliin, the latter of which is known for its antiviral and antibacterial properties. Raw honey has naturally occurring antimicrobial properties and acts as a demulcent to coat and soothe a sore throat and help suppress coughs. Together, these two ingredients are powerful and offer an array of wellness benefits.
Once your fermented garlic honey infusion is ready, it can be used as an addition to tea, dressings, marinades, or you can even take a straight spoonful each day!
How to Make Fermented Garlic Honey:
You'll need:
- Fresh garlic cloves (around 1 nice sized bulb per cup of honey)
- Raw honey, enough to completely cover the garlic
- A clean glass jar with a lid
Method:
- Peel the garlic cloves and lightly crush them to release their juices.
- Place the cloves in a clean jar, filling it about halfway.
- Pour honey over the garlic until everything is submerged, leaving some headspace. Your garlic will float to the top.
- Loosely close the lid to allow built up gasses to release.
- Keep the jar at room temperature, away from direct sunlight.
- Every day or two, tighten the jar and then shake or turn it gently to keep the garlic coated. Place the jar back in its location and loosen the lid again.
- Wait for fermentation. Small bubbles will appear on the surface within a few days to 1 week. After about 1–2 weeks, you will notice the garlic becoming softer and the honey more flavorful. Let it ferment for around 3-4 weeks, at which point you will notice the honey has become runny and the garlic very soft.
Safety note: Use clean equipment and discard the mixture if you see mold or notice an unmistakably rotten smell. Fermentation can produce pressure, so don't seal a newly active batch tightly without periodically releasing the gas. Check with your physician before giving honey to children under 1 year of age.