Fermented Garlic & Honey — Nature’s Pantry Antibiotic
Simple, powerful, and low-effort: peeled garlic cloves fermented in raw honey make a sweet-garlicky elixir that’s antibacterial, soothing for throats, gut-friendly, and perfect to keep on hand during cold & flu season.
Equipment
- 1 16 oz Glass Jar (1 pint) with lid
- Spoon
- Knife cut garlic in half, or crush
Ingredients
- 2-3 Heads of Garlic peeled
- Raw Honey enough to fully submerge the garlic ( about 1-¼ C for pint jar)
Instructions
- Peel the cloves and lightly crush each clove with the back of a spoon or knife to release allicin.
- Place crushed cloves in a clean pint jar, leaving about 1 inch of headspace at the top.
- Pour raw honey over the garlic until everything is fully submerged. Use a clean spoon to press garlic down so no air pockets remain. Add a little more honey if needed.
- Screw the lid on and store the jar in a cool, dark place (cupboard or pantry) for 3–4 weeks.
- During the first 14 days, loosen the lid every 1–2 days to release built-up gas (see Notes). After 2 weeks, burping can stop — fermentation slows and the jar stabilizes.
- After 3–4 weeks the flavor will mellow. Take a spoonful straight, stir into tea, drizzle over toast, or use as a topping for roasted veg and protein.
Notes
Calories will vary depending on honey and how much you consume — use as a guideline only.
- Burping (important): Fermented garlic produces gas early on. For the first 14 days, loosen the lid once every 1–2 days, let the gas hiss out for a second, then tighten again to prevent pressure buildup or leaks.
- Honey naturally inhibits harmful bacteria — this is a low-risk ferment.
- Expect bubbling, light foam, and thinning of the honey as normal signs of active fermentation.
- If any garlic floats, press it back down with a clean spoon or add a touch more honey to keep it submerged.
- Store in a cool, dark place while fermenting; once mellowed, keep in the fridge or pantry. Properly stored, it can last up to 1 year.
