Go Back

Fermented Garlic And Honey Recipe

Fermented garlic and honey is made up of two powerful health supporters, which, when combined, produce exponential benefits. I use this combination as daily immune support and to keep colds or flus from taking hold. If I do end up with a cold, this recipe is great to support healing, help with coughs, soothe and heal inflamed respiratory passages, and speed recovery.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Fermenting time 21 days
Total Time 21 days 20 minutes
Course Condiment, Medicinal Food
Servings 1 pint

Equipment

  • 2 large bowls for peeling the garlic
  • Pint size jar - A mason jar or a hinged-top Fido jar or similar works great for fermenting
  • Standard mason jar lid
  • Food processor or knife - optional If you're chopping the garlic, you might prefer to use a food processor, which is what I like. I used my manual food processor when I made this recipe. Or just use a knife.

Ingredients
  

  • 4 heads of garlic - Try to get organic garlic.
  • Raw, unfiltered honey - Raw organic honey is best if you can find it and local honey is a bonus.
  • Optional Add-ons - See the notes below

Instructions
 

  • Smash your garlic heads with your palm or a wooden cutting board, to separate the cloves.
  • If you're using the garlic shaker peeler method, place the cloves into one of your bowls. Cover with the upside-down second bowl.
    With an up and down motion, shake the bowls vigorously for about 20 seconds. Most of your cloves should be peeled. Those that aren't will be easy to peel because the bruising loosens the skins. Cut off the little hard root-side ends if necessary.
    You can also use the flat of your knife laid on a clove, whack with your palm, being careful not to cut yourself. This will make them easier to peel.
  • Place the peeled garlic cloves into your food processor bowl if you'll be processing them. If you like to keep the cloves whole, just put them into your pint jar instead and skip the next step. Be sure they are a bit bruised though, because the little bit of garlic juice that oozes out of the bruised garlic will get the fermentation going. Honey needs a bit of moisture to start fermenting.
  • Process your garlic cloves to small bits or the desired consistency. If you're using optional add-ons, use them at this point and process them with the garlic or separately.
  • Mix with 1 cup of honey and pour it all into your pint jar. If you're using whole garlic cloves, just pour honey over them in the jar to cover. You can add the optional vinegar at this point if you're using it.
  • Cover your jar with a lid and screw it on good, but not completely tight, to allow the gasses to escape. If you're using a hinged lid jar, just snap it closed. It will self vent.
  • Now let it ferment at room temperature for a month or more. While it is fermenting, turn it once a day, or as you remember, for at least the first week to keep the garlic submerged. Be sure to tighten the jar before turning, then barley loosen it again after you flip it back into its normal position.
  • You can start using it at any time after about a week, but it won't reach its full potency until a month of fermenting. Once it's done, just keep this at room temperature in a somewhat cool spot for as long as you want.
  • Take a teaspoonful for prevention each day. If you're sick take it as often as you feel you need it, to help support your immune system or to soothe a sore throat.

Notes

Optional add-ons:

Here are some optional add-ons that I recommend:
ginger, turmeric with black pepper, and cayenne pepper. Use fresh if you can get it, and organic is preferrable over conventional. It's ok to use dried powder too, but you might not get some of the antiviral and antibacterial benefits from ginger or turmeric that way.
I usually add a couple of inches of fresh, raw, grated or chopped organic ginger and organic turmeric. Then I add some black pepper to help with absorption of the turmeric constituents. And I like to add a bit of cayenne powder or fresh cayenne peppers if I happen to have some. 
Other helpful herbs you can include are citrus rinds or slices, onions, cloves, oregano, sage and thyme. All of these have flu fighting, antiviral, anti-inflammatory, antibiotic or antioxidant substances. 
Apple cider vinegar: Add a splash of raw apple cider vinegar for health benefits and if you're worried about botulism in case your honey has a high ph.
Keyword garlic, condiments, fermented foods, fermented garlic, fermented vegetables, honey, garlic paste, lacto-fermented foods, preserving, probiotics, healthy foods, remedy, cold and flu, preventative