Fermented Garlic Honey

Honey has been the sweetener of choice for thousands of years. Immune boosting
fermented garlic honey is the perfect way to add flavour to a dish.

Servings: 20

Author:

Prep Time
20 minutes

Total Time
30 minutes

condiment

American

fermented vegetables Lacto Fermented Vegetables Fermented Garlic Fermented Garlic Honey Fermented Honey

🧂 Ingredients

1 Crush garlic cloves with the blade of a French knife. It’s important to crush
the garlic as it helps speed up the fermentation process.
2 Place crushed garlic cloves in a clean mason jar and top with raw honey. The
glass jar should be large enough to double the capacity of the ingredients.
Close the jar with a hermetically sealed lid.
3 Flip the closed jar upside down daily to make sure all garlic cloves are coated
with honey.
4 Once air bubbles start forming you know your garlic honey is fermenting. Each
day burp your jar by removing the lid to release carbon dioxide. If for some
reason fermentation has not begun after a few days, simply add a few spoons of
water to thin out the mixture.
5 Continue the process until fermentation slows down and the honey thins out into
a syrup. Once the bubbles stop the garlic cloves should sink to the bottom of
the jar.
6 Store the fermented garlic honey in a sealed jar, unrefrigerated to let it age.
7 Fermented garlic honey is best enjoyed after 3 months of aging. The finished
product can be stored in a dark place at room temperature for up to a year.