Fermented Honey - The Perfect Spring Project
How I Make Fermented Honey Garlic
Fermented honey garlic is one of those simple old-fashioned recipes I love keeping on hand. It uses only fresh garlic and local honey, but after time and fermentation, it becomes something truly special.
Here on the farm, we use fermented honey garlic when we feel like we need a little extra support, but we also enjoy it simply because it tastes so good. You can eat a garlic clove, take a small spoonful of the honey, or use both together.
Garlic and honey have both been used in traditional food and herbal practices for generations. They naturally contain antioxidant compounds, and honey is especially comforting when added to warm tea or taken by the spoonful.
I always recommend using the freshest garlic you can find. Homegrown garlic is wonderful for this recipe, but fresh local garlic works beautifully too.
What You Will Need
- 8 full bulbs of fresh garlic, peeled
- About 2 pounds of fresh local honey
- One clean ½-gallon glass jar
- A fermentation lid, if you have one
How to Make It
- Clean and sanitize your equipment. Start with a thoroughly cleaned jar, lid, utensils, and work surface. A hot dishwasher cycle or another food-safe sanitizing method works well.
- Prepare the garlic. Peel the garlic cloves with clean hands and place them directly into the jar. Avoid adding unnecessary water to the jar.
- Add the honey. Pour the honey over the garlic until all of the cloves are covered. Leave about one inch of open space near the top of the jar.
- Cover the jar. Add your fermentation lid. When using a regular jar lid, open it carefully each day to release any pressure that may build up during fermentation.
- Keep the garlic coated. Store the jar in a cool place away from direct sunlight. Turn it upside down and then right-side up once or twice each day so the garlic stays covered in honey.
- Give it time. You may begin tasting it earlier, but the garlic softens and the flavor becomes deeper and richer as it ages. Some of my favorite jars have been left to ferment for close to a year.
A little fermentation reminder: Bubbling and thinning honey can be normal signs of active fermentation. Always use clean equipment and your best judgment. Throw the batch away if you notice mold, an unpleasant rotten smell, or anything that concerns you.
Once it has reached the flavor you like, keep the jar in a cool, dark place or store it in the refrigerator. Refrigeration will slow the fermentation process.
More Than a Wellness Staple
Fermented honey garlic is also delicious in the kitchen. I love adding the honey to marinades, homemade sauces, roasted vegetables, salad dressings, and glazes for meat. It gives food a wonderful balance of sweet and savory flavor.
Why I like fermentation lids: They allow fermentation gases to escape without needing to open the jar every day. They are optional, but they make the process much easier.
Do not forget to turn the jar once or twice each day, especially during the beginning of the process. The final photo above shows one of our own jars after it had been fermenting for nearly a year!
Have you ever made fermented honey garlic? Share your jars and all those beautiful bubbles with us on Instagram. I always love seeing what everyone is making at home.
Happy Homesteading,
The Hippie Farmer
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