Honey Fermented Garlic
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5 from 1 vote

Honey Fermented Garlic

Honey Fermented Garlic, an easy ferment that's perfect for supporting a healthy immune system during cold and flu season!
Course Condiment
Cuisine American
Keyword ferment, fermented, honey, garlic,
Prep Time 25 minutes
Fermenting time: 28 days
Total Time 28 days 25 minutes
Servings 32 servings
Calories 54kcal
Author Sheryl



  • 4 heads garlic
  • 1.5 C raw honey


  • 2 tsp chipotle powder


  • Remove the outer skin from each clove. Then lightly crush (don't smash) each clove just a tiny bit. The juice from the garlic will help thin the honey as it ferments.
  • Place your garlic in a pint jar, add more or less until it's 2/3 full. You will want to leave at least 1.5 - 2 inches headspace from the top of the jar.
  • Pour your raw honey over the garlic cloves. Shake the jar or lightly bang on the counter to allow the air bubbles to set.
  • Cover the jar with a canning lid and ring. Allow the garlic to sit for 3-4 weeks to ferment.
  • Over the next 24-48 hours, the tiny bit of liquid in the garlic will thin the honey enough to allow for fermentation.
  • Unscrew the lid quickly each day to burp the jar, then re-tighten the lid. Periodically flip the jar each day. You will see bubbling activity after the first few days.


  • Allow to sit on your counter for up to 4 weeks. Burp the jar to release built-up gas... especially the first two weeks.
  • Place the jars on a plate or a double folded towel, honey will seep out of the jar over time (that is normal).
  • The longer the garlic sits in the honey, the more pronounced the flavor becomes.
  • Variation: Add 1-2 tsp of chipotle powder. Mix thoroughly with the honey before adding the honey to the cloves.


Calories: 54kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg