Fermented Garlic and Honey

Raw honey serves as the perfect catalyst for this ferment, providing the necessary sugars to jump-start microbial activity. The result is a probiotic-rich powerhouse that balances the pungent heat of garlic with the floral sweetness of honey, offering both culinary versatility and a concentrated boost to gut health.

Yield: Approximately 2 cups (1 pint)
Prep Time: 10-15 minutes
Fermentation Time: 30 days

Ingredients

• ¾ cup peeled organic garlic cloves
• ¾ cup raw, unpasteurized honey (or more as needed; preferably local)

Preparation

1. Pack the jar: Place your peeled garlic cloves in a clean pint jar.

2. Drown in gold: Pour the raw honey over the garlic, ensuring all cloves are completely submerged, leaving 1-2 inches of headspace for expansion.

3. Seal loosely: Seal with the lid but do not tighten fully. Ferment at room temperature (65°F-75°F / 18°C-24°C). Burp the jar once daily for the first week by loosening the lid to release pressure.

4. Ferment patiently: Allow to ferment for at least 1 month. Watch for key signs: small bubbles within 3-7 days, the honey transforming from thick to thin and pourable, and the garlic cloves becoming more translucent.

5. A temporary blue or green tint is completely safe and normal. This is a natural reaction between garlic’s sulfur compounds and trace minerals in your water or salt. Completely safe to eat!

Storage

Once the yeasty fermentation is complete, tighten the lid and transfer to the refrigerator. Best enjoyed within the first few months for peak flavor, but will keep safely in cold storage for up to 1 year.

Notes

• When choosing local honey, you are investing in your own inner ecosystem and in your community. Local honey is thought to carry trace amounts of regional pollen, and by supporting a local beekeeper, you’re nurturing the health of your local bee population — vital for the entire food system and the planet’s well-being.