How to Ferment Garlic in Honey
Submerge peeled garlic cloves in raw honey in a jar, loosely lidded, and turn it daily. Over a few weeks the honey thins and mellows as it ferments. Follow trusted guidance on acidity and storage, as low-acid garlic-in-oil-style preserves carry a botulism caution.
Honey-fermented garlic is one of the simplest ferments, just garlic and raw honey, mellowing into a sweet-savoury condiment. It is easy, but because garlic is low-acid, it is worth doing thoughtfully.
The method
- Peel fresh garlic cloves and add them to a clean jar.
- Cover with raw honey so all cloves are submerged.
- Lid loosely (it needs to release gas) and keep at room temperature.
- Turn the jar daily to coat the cloves and keep them submerged; the honey will thin and bubble as it ferments.
- Wait a few weeks for the flavour to mellow.
Using it
Both the mellowed garlic and infused honey are used in dressings, marinades and glazes. Store per your tested guidance. Explore more ferments: fermented hot sauce and kombucha, with gear in the best fermentation kits.
- National Center for Home Food Preservation (NCHFP) — tested home-preservation methods and the USDA Complete Guide to Home Canning
- USDA Food Safety and Inspection Service (FSIS)
- U.S. Food & Drug Administration (FDA) — Food
- FoodSafety.gov
Frequently asked questions
Is fermented honey garlic safe?
It is a popular preparation, but garlic is low-acid, so follow trusted, tested guidance on method and storage. Keep cloves submerged, burp the jar, and refrigerate if unsure; when in doubt, do not consume.
Why does the honey get runny?
Garlic releases water, which thins the honey and kick-starts fermentation. That thinning is normal and expected as it ferments.