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Fermented garlic honey

Fermented garlic honey

Course: Fermented Food
Cuisine: Fermented Foods
Keyword: Fermentation, Fermented
Prep Time: 15 minutes
Fermentation time: 30 days
Total Time: 30 days 15 minutes
Calories: 1425kcal


  • 500ml glass jar


  • 5 heads garlic (approx. 30-35 cloves), peeled. (More or less may be needed if you're using a different sized jar)
  • 400 ml raw honey (More or less may be needed if you're using a different sized jar)


  • Peel the garlic cloves adding them to your clean jar as you go
  • Fill your jar with honey leaving roughly 2-3cm head room (about 1 inch). Stir with a chopstick to ensure the honey gets all the way to the bottom and coats all the cloves
  • Pop the lid on the jar and turn it every day to ensure the garlic remains coated in honey. So, one day the jar is sitting on its lid, the next it's upright. The garlic will eventually sink to the bottom and then there will be no need to keep turning the jar. If using a jar with an airlock lid - be sure to weigh the garlic down with something. I have a glass weight inside my jar that can be bought from The Fermentary
  • Leave to ferment for one month
  • When ready (you'll notice the honey as become more liquid) - take a teaspoon of the garlicky honey daily during Winter to help keep colds at bay. It's great management for a sore throat too! You can also just eat a garlic clove with the honey as is or if you'd prefer, you can chop them up and add to salad dressings or meals. Do be sure to enjoy it raw however you choose to use it. Immune boosting at its best!


I've included nigella seeds in mine here. I added 2 tsp just to try it out. It does make the honey a little bitter though so I'll probably leave them out in future.


Serving: 1Tbsp | Calories: 1425kcal | Carbohydrates: 376g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 769mg | Fiber: 4g | Sugar: 330g | Vitamin C: 46mg | Calcium: 277mg | Iron: 4mg