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Fermented Garlic and Honey

Make this easy fermented garlic and honey preserve (also called “honey garlic”) for flavorful meals and some immunity boosting in one jar.

A jar of garlic cloves, a jar of garlic cloves submerged in honey, and a jar of honey on a table with a whole head of fresh garlic and text overlay.

Ferments can sometimes be fussy bits of preservation. But not with this easy garlic and honey preserve.

This simple recipe goes by many other names, such as “honey fermented garlic”, “fermented honey and garlic”, “garlic infused honey”, or simply “garlic honey.” Don’t let the array of names confuse you, these are all made the same way.

Easy Ferment

This is a perfectly easy and flavorful ferment for beginners. And yet the finished product is wonderfully versatile so that even experienced fermenters will want to keep it on hand.

It is really nothing more than garlic and honey, left to sit alone for a week. There’s no need to watch it, the most active bit of work is peeling the garlic cloves.

To more easily peel garlic cloves, put the side of a chef knife on top of one clove and give it a little wack. Not too hard, you don’t want to crush the garlic clove. This will loosen the skin and make the garlic easier to peel.

When you put the honey and garlic in the jar, be sure to leave an inch or two of headspace. As the honey and garlic ferment, the honey will bubble and might overflow the jar if you don’t leave enough room. You can put the jar on a saucer or bowl, just in case.

The bubbles are a normal part of fermentation. Also you’ll notice that the honey gets runnier, which is also a normal part of fermenting honey garlic. Since the honey thins as it ferments with the honey, it’s a perfect opportunity to use that crystallized honey that’s sitting in the pantry.

You’ll need to stir or shake the jar occasionally to make sure the garlic stays coated in honey, so put it where you’ll remember to check on it occasionally.

What Honey To Use?

If you can find raw, local honey from a local beekeeper, that should be your first choice, especially if you’re going to use fermented garlic and honey for cold and flu season.

Raw honey has beneficial enzymes in it that are destroyed with heated. Here’s a good article on the effects of heat on honey.

If you can’t find a local beekeeper, then look for honey that says “raw or unfiltered” on the label at the store.

A jar of garlic cloves submerged in honey.

Perfect for a Variety of Dishes

While combination of garlic and honey especially in such high concentration may seem a bit odd, it’s perfectly at home in a number of recipes.

Use it in any savory sauce that would benefit from a little sweetness too. Consider using it in stir-fry sauces for example. Mix it into homemade barbecue sauce.

Drizzle the fermented garlic and honey over vegetables like sweet potatoes or turnips before roasting.

Use instead of plain honey in savory baked goods like breads or crackers.

A jar of garlic cloves, a jar of garlic cloves submerged in honey, and a jar of honey on a table with a whole head of fresh garlic and text overlay.

Great for Cold & Flu Season

Garlic and honey are often touted for their natural antibacterial and soothing abilities. Here you get the best of both worlds in one jar. They are the dynamic duo of natural cold and flu remedies.

Stir a Tablespoon of the garlic-infused honey into hot lemon water for a sweet but potent hit of honey and garlic to soothe sore throats and ease cold related symptoms.

For folks who are adventurous enough or simply need the extra hit of natural healing, eating the whole fermented garlic clove is easier than eating raw garlic because of the sweetening.

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Yield: 1 Cup

Fermented Garlic & Honey

Garlic cloves in a jar of honey.

A delicious and healing blend of sweet and savory flavors perfect for cooking and flu season.

Prep Time 5 minutes
Ferment Time 7 days
Total Time 7 days 5 minutes


  • 1 Cup Raw Garlic Cloves, Peeled
  • 1 Cup Honey


  1. Put garlic cloves in a clean jar.
  2. Pour honey over garlic and stir to remove air bubbles. Make sure the honey completely covers the garlic.
  3. Place a lid loosely on the jar and put the jar into a small bowl.
  4. Let the jar sit for 1 to 2 weeks. Give it a shake now and then to keep the garlic cloves submerged. Turning the jar over works well, too, but remember to tighten the lid when upside down and loosen it again when right side up. Wipe up any honey that may have ‘burped’ from the jar.
  5. Once the cloves have fermented, the honey will get thinner. Place the fermented honey and garlic cloves into the refrigerator until ready to use.


You may end up using less honey than the recipe indicates, you simply want to cover the garlic cloves with honey - use as much as required.

You can make more less by using more garlic and just making sure it is submerged in honey.

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Nutrition Information:



Serving Size:

1 Tablespoon

Amount Per Serving: Calories: 77Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 1g

We try but can not 100% guarantee the results of this nutritional analysis.

Thanks for sharing!


Thursday 18th of January 2024

Why can't you smash the garlic? I would think this allows more of the properties to Infuse into the honey?

Kathie Lapcevic

Thursday 18th of January 2024

Smashing the garlic could release garlic juice / water into honey - thinning it out and reducing the ph. It's a small chance but still a chance which could lead to mold and other issues.


Tuesday 29th of August 2023

Does it have to be stored in a dark place during the fermentation process? I have left mine on my kitchen counter. Is it still safe to use?

Angi Schneider

Thursday 31st of August 2023

No, it doesn't need to be stored in a dark place during fermenting. It's perfectly safe to use.


Saturday 29th of July 2023

Do you tighten the lid when you put it in the refrigerator after fermentation?

Angi Schneider

Tuesday 22nd of August 2023

Just put it on like you would a lid for a mayonnaise jar. There's no need crank it down.

Farrah Wilson

Monday 27th of March 2023

Will it be okay if it’s not in the fridge?

Angi Schneider

Tuesday 4th of April 2023

Yes, but it will continue to rapidly ferment - I would suggest leaving it out long enough to get the flavor how you like it and then putting it in the refrigerator.


Tuesday 2nd of November 2021

How long does this garlic keep?

Angi Schneider

Thursday 4th of November 2021

Six months in the refrigerator. Both honey and garlic are powerful anti-microbials so it will likely last longer than that but 6 months is the official answer.

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