Fermented Garlic (Honey Garlic)
Sweet, tangy, mellow garlic cloves in golden honey. The garlic loses its sharp bite over time and becomes soft, spreadable, and deeply savory. The honey thins and develops a complex, slightly boozy tang.
Time: 1 month minimum (3 months is better) · Yield: 1 cup
Ingredients
- ●1 cup whole garlic cloves, peeled (about 3 heads of garlic)
- ●3/4 cup raw honey (enough to cover the garlic)
Method
- Peel the garlic cloves and lightly crush each one with the flat side of a knife — just enough to crack them slightly. This helps the fermentation get going.
- Place the garlic cloves in a clean half-pint or small jar.
- Pour the raw honey over the garlic, making sure all cloves are submerged. Leave about 1 inch of headspace — this will bubble.
- Stir gently. Seal the jar loosely (gases need to escape).
- Place on a plate or saucer (honey may seep out early on). For the first week, flip the jar upside down once daily to keep the garlic coated (garlic floats at first and will sink as fermentation progresses).
- Burp the lid daily for the first 2 weeks — you'll hear gas escaping.
- After 1 month, the garlic will be soft and golden, the honey thin and tangy. It's usable now but gets better at 3 months. After the first month, you can seal it tightly.
Note: Use only **raw, unpasteurized honey**. Pasteurized honey has been heated and won't ferment properly. The honey must cover the garlic completely. Exposed garlic can grow botulism in an anaerobic, low-acid environment. Proper honey fermentation produces enough acid to prevent this, but keep everything submerged. Add a splash of raw apple cider vinegar (1 teaspoon) if you want extra safety and a tangier result. You can add dried chili flakes, rosemary sprigs, or thyme for flavored variations.
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