Fermented Garlic Honey

Fermented Garlic Honey

• 1 cup peeled garlic cloves
• 1 cup raw honey (Manuka preferred)

1. Wash and dry a clean glass jar thoroughly. A wide-mouth pint (16 oz) jar works well.
2. Fill the jar roughly halfway with 1 cup peeled garlic cloves. Gently press down on the cloves to begin releasing their natural juices.
3. Pour 1 cup raw honey (Manuka preferred) over the garlic cloves until all cloves are fully coated and submerged. The honey will be thick at first - it thins out as fermentation progresses.
4. Place the lid on the jar loosely. Do not tighten it fully! This allows CO₂, produced during fermentation to escape and prevents pressure buildup.
5. Once daily (or every other day): tighten the lid, flip the jar upside down, then flip it right-side up again, and loosen the lid slightly. This keeps the cloves coated and distributes CO₂ buildup evenly.
6. Continue the daily flip routine for about 30 days. You should see small bubbles forming within 3-7 days. This signals active fermentation! The sweet spot for full flavor and maximum benefit is the 1-month mark.
7. After a month, the garlic will be darker, the honey thinner, and the flavor mellow and complex. Garlicky but not harsh. Take by the spoonful, stir into tea, or use in dressings.
8. Refrigerate after opening.

• Raw honey is required. Pasteurized honey lacks the live enzymes needed to ferment.
• Manuka honey has significantly higher antibacterial potency due to its MGO (methylglyoxal) content and is worth the upgrade; Costco carries it at a reasonable price.
• Pre-peeled garlic from an Asian grocery store (like H Mart) is a great time-saver. Look for bags around $5.
• The honey will noticeably thin out as fermentation progresses - this is normal.
• Fermentation can continue beyond 30 days for a deeper, more complex flavor.
• Take by the spoonful on its own, add to lemon-ginger tea, or use as a base for salad dressings
• Store at room temperature during the fermentation period; refrigerate after opening
• If you see mold (distinct from bubbles or darkening), discard and start fresh.

Micronutrient Highlights

• Allicin: The primary active compound. Potent antimicrobial and anti-inflammatory
• Selenium & manganese: Trace minerals that support immune function
• Vitamin B6 & Vitamin C: Support immune response and metabolic function
• Enzymes & antioxidants: Preserved only in unprocessed honey, destroyed by heat.
• Hydrogen peroxide: Naturally produced antimicrobial compound
• Fermentation: Increases bioavailability of garlic's beneficial compounds, making them more easily absorbed by the body

Appetizer, condiment, SnackAmerican, health food, Mediterraneanfermented, garlic, honey, preserved