I’ve jokingly been called “Mama Apothecary” for my love of concocting simple, natural mixtures to strengthen the immune system. Even though our ancestors had to learn about each natural remedy, many have been made since ancient times as mankind discovered what warded off infections and disease.
As simple as it is, this fermented garlic recipe combines raw honey and garlic for double the antimicrobial effect.
Individually they are Powerful
Garlic is one of the most potent and reliable herbal healers known. It is a powerful broad spectrum antibiotic. It is also antiviral, antifungal, antiparasitic and has proven itself through time. Garlic was found in the Egyptian pyramids.
Studies state that regularly eating garlic helps lower blood pressure, controls blood sugar, possibly blood cholesterol, and boosts the immune system. It has also been found to reduce the risk of esophageal, stomach, pancreatic, and colon cancer. Garlic increases the number, lifespan and strength of natural killer cells. It’s an expectorant, decreasing bronchial secretions, thus a natural asthma treatment.
Allicin – the health-giving sulfur compound – is formed when a garlic clove is chopped, crushed or chewed, but it’s only briefly present in fresh garlic after it’s been cut or crushed.
Raw Honey – is antibiotic, antiseptic, antitoxic, anti-inflammatory, and anti-fungal. It’s rich in vitamins, minerals and enzymes to boost our immunity which is especially important when fighting an illness. It’s even used in some hospitals as a treatment for wounds. These health benefits are only specific to raw, or unpasteurized, honey.
As the garlic ferments, nutrients and beneficial compounds are released, becoming more bioavailable and potent, making fermented garlic a great home remedy for cold and flu season. There’s also added probiotics which increase vitamins and improve digestion.
It stores so well, you can make it anytime of the year to have ready for the cold and flu season.
Super Simple Fermented Garlic Honey Recipe
This process is pretty straightforward:
• Find a pint sized glass jar (you will need a tight fitting lid)
• Fill it half way with peeled garlic cloves, just slightly bruised – cover with honey and remove air spaces with spoon
• Repeat adding cloves and cover over with more honey, leaving that 1 1/2 – 2″ air space at top
• For a pint, you will need ~4-5 full, large bulbs; for a quart, ~8-9 bulbs
Fermented Garlic Tips
1. Leave a couple of inches of headspace at the top of the jar.
2. Seal the jar but not so tightly that pressure cannot escape.
3. Place the jar on a saucer because it’s going to leak honey as it ferments and bubbles – a positive sign of fermentation!
4. At first, the garlic cloves will float up to the top of the jar.
5. Give it a stir (or tighten cap and shake) every few days to coat all the cloves.
6. The honey will liquify as it starts to ferment. Eventually all the garlic sinks to bottom.
7. The actual fermentation will slow down after the first couple of weeks.
8. I recommend changing to a plastic lid at this point, because this ferment seems to commonly form rust on the lid.
Use & Storage of Fermented Garlic
At 4-6 weeks you can start taking it, 1 clove a day as a preventative or 2-3 cloves when fighting something.
When it comes to taste, fermented garlic doesn’t have the distinctive sharp flavor of raw garlic – it becomes sweet, warming, and mellow. We love it – even my husband, which is saying a lot!
Our grand kids love this – call it candy – and will take it whenever I offer it during the cold and flu season – no need to have food in their stomach like with fresh cloves.
If you are concerned about it, follow it with mint tea, which is very pleasant, and science shows deodorizes garlic breath – even after fresh garlic!
Your jar will store very well for over a year (at least) out of the refrigerator. I’ve never experienced any mold forming.
This 6 month old batch is pretty mellow, getting more and more pleasant and sweet as it ages.
The syrup is wonderful in sauces, recipes and marinades, or a teaspoon of the honey can be taken straight from a spoon. When cooked, it loses some of its properties, but I’m not deterred! And there are other times I can add it at the end after I have turned off the heat.
The gifts given by God are the best natural medicine, and I want you to know about it if there comes a day we need to make our own. You’ll be thankful you did.
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Medical Disclaimer: I am no longer a practicing medical professional, and I am not doctor. I am a mother. I do seek scientific confirmation of the safety and effectiveness of the herbs and remedies I use. Using remedies is a personal decision. Nothing I say on this blog is intended to treat or prevent disease. Consult your own doctor.
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karen
your recipe didn’t mention how much honey, do I put the garlic in the jar and add honey ?
Jacqueline
Hi, Karen! I just said to cover with honey and leave 1 1/2″ air space, but I reworded it to take any guess work out! Good question! ~J
janie
Yes! I make a version of this and haven’t had a cold in years. I use about three parts bragg’s aminos to one part honey. All the rest is the same as you do it. The garlic loses its kick and is quite easy to eat.
Jacqueline
Janie, that sounds like a good twist on the recipe! I love it, too! ~J
lisa
How do you keep the garlic under the honey if it floats to the top? Won’t that allow it to mold?
Thanks
Jacqueline
Lisa,
My garlic in raw honey has actually never been refrigerated (even though I say it can be refrigerated), and even though the top layer of cloves break the surface a bit, they have never molded.
Garlic itself is a anti-fungal and I don’t think between the garlic and the honey, that it can’t go bad bc it is fermented. The lid is always on, so dust and natural molds can’t get in.
Enjoy! ~J
kristina
With more and more virus in my community, I wish that I already had some of this fermented. Is it possible to speed up the fermentation process with warmth, perhaps sitting jar on a low heating pad?
Jacqueline
Kristina, I do not know if it would work and the heat may actually harm the delicate enzymes in the raw honey. What you might consider in the meantime while some is fermenting, is to eat garlic raw on an empty stomach (otherwise there will be stomach aches) and then chase it with a 1/2 tsp of raw honey and warm tea or water. Fresh garlic is harder to eat, but it will really help!
I am praying for you all! Keep your eyes on Christ! ~Jacque
Alyssa
We crush/ dice raw garlic, leave it set for 10 minutes (to develop the alicin), put it on a spoon, and then squirt honey onto the same spoon. Somehow the combo hides the garlic’s sharpness and even my kids (3&5) enjoy taking it, that way.
Betsey Lindstrom
Thanks Jacqueline…I love all the help that you offer…
I am looking for something that would help my Baker’s Cyst..
Any Suggestions.. There is not much out there to treat Baker’s Cysts Naturally..
Thanks and God Bless you and your help…
Betsey Lindstrom
Alyssa
You mentioned that how the garlic develops its allicin when crushed/ chopped/ chewed, but I didn’t catch how this methods affects that. I’d thought it needed to be exposed to air, but does the fermentation process somehow do more than crushing and letting it set? Also, we’ve been loving the garlic in our fermented cucumber pickles, this year, and I was thinking about doubling the amounts, next year. Do you know if the benefits extend to all fermentation, or specifically in honey?
Alyssa Mezsick
And finally, I don’t expect that this comment will be posted, but since you moderate them I’d love a quick e-mail- can I ask where you’re living/ from? Back in January you posted updates from the Kleven family. I taught Brooke’s kids- James and Natalie- in Bible Study Fellowship. I’m living in Edwardsburg, MI, and your interest in their story made me wonder if you happened to be in this area. Thank you if this is info you fee like sharing!❤️
Jacqueline
Hi, Alyssa!
I missed your comment until just now. I apologize!
No, I don’t live nearby. A friend told me, and I felt led to share so many would pray. Can you give me an update on Brooke and where the family is now? I can’t imagine what they have gone and are going through!
Blessings,
Jacque
Erica Kennedy
I love your new header (not sure what you call it.) The watercolor effect is very soothing and calming. I think I have read this recipe before (on your site?) I haven’t tried it, but this is probably the time to do it. I am looking for a lot of garlic. I have the honey. Thanks for all you do to educate us!
Jacqueline
Thank you, Erica! I had little time to choose and was a little nervous what it would really look like! The whole change was mostly for mobile so readers could have a search bar right at the top and it would be highly readable.
Enjoy that recipe! We had ours tonight spread on toast! 😀
God bless you, Jacque
Cheryl
Hi Jacqueline, thanks for this amazing recipe! I’m going to the shop tomorrow (or the day after) to get the garlic and honey for this. I have one question, does the honey have to be raw? Will we still get a good result, health-wise, with honey that’s not raw? I’m asking this because we’re rather limited right now as to where we shop, and I’m not sure if I can find raw honey in our local supermarket. Thank you again, I can’t wait to try it! 🙂 x
Nancy
Dear Jacqueline,
Can the jar be a Bernardin Freezer jar with a
plastic lid? Or does it need to be in a glass
canning jar with a metal lid to begin with
and then change to a plastic lid later? But
stay in a glass canning jar?
Thank-you for your reply.
I hope you have gotten up to date with
everything. No worries if you cannot get
back to me right away.
God bless you and your family abundantly!
Nancy
Jennifer Miller
I eat raw garlic just the way it is every day. I crush it and chop it. I let it sit for 15 minutes. Then I drink it down like a pill. Simple. Sometimes if the clove is too big, it bothers my stomach. I eat a little peanut butter or yogurt. That makes me feel a little better.
Jacqueline
Jennifer, you are doing one of the best, simplest things on the face of this earth to prevent diseases and parasites, and so much more! Good job!
I eat it with a chunk of raw cheese! 😀 ~Jacque
Kourtney
What kind of jars are you using?
Jacqueline
Kourtney, I always use glass. In this case I used a pint jar.
Enjoy! ~Jacque
doug mccallum
my garlic is starting to sprout ( its may). is this ok to use? also please address the threat of botulism!!
Jacqueline
Doug, do you mean the bulbs are sprouting? Or the green straps sprouting up from the soil? Have you already harvested your garlic?
If I understand you correctly, you may have mature garlic bulbs full of garlic cloves ready to harvest. Yes, now is the time to take off the ‘paper’ surrounding cloves and add them to your raw honey!
Let it sit for a while (read details in the post), and it will age and be delicious! and healthy!
As for botulism, there is no risk in this process as raw honey and the garlic will product lots of oxygen (some bubbles) as they interact. It is not an anaerobic environment, so it is a safe one.
Blessings,
Jacque
Jan Leckron
I have bought store bought garlic and made this. Never had a problem. However, I planted my own garlic, 2 different kinds, a hard and a soft kind. After processing it from the garden, I made the honey garlic like I always did. When it was ready to use, I noticed that the garlic is very chewy. Likes to stick to my teeth. Is this normal for organic homegrown garlic? Don’t know if it’s safe to take? I’ve been taking it but I’m just wondering. Thanks fo any info.
Jacqueline
Jan, I am not sure what that is or what would cause it. Ours straight out of the garden, peeled, are crunchy – and hot. After fermenting a while, they are more chewy – like soft candy, perhaps – but do not literally stick to our teeth. They are mellower and sweeter (Of course) and can’t any longer burn the stomach, but they are not sticky. I think chewy is the word for them. I can’t imagine that they are bad, just that the fermenting process has made them chewier.
Raw honey and garlic are both super antimicrobial, so I doubt they are ‘bad’ in some way.
I hope that helps!
~Jacque
Jan Leckron
Thank you Jacque. I figured they’re probably ok but just wanted a second opinion. They do have a funny smell. Kind of like dirt. They were clean when I put them in the honey? Maybe it’s just me.
Jacqueline
Jan, it’s interesting that they smell like dirt, but I’ve always thought root crops smell a little bit earthy!
Pray about it and then go with your God-given instincts.
Hugs, ~J
Carol L
I am bit concerned. I made this the morning of the 10th, 3 days ago, yet there is no sign of fermentation. It has not been under 70* in my house at any time, and up to mid 90’s. The directions were a bit fuzzy regarding the lid. I used plastic with silicon inserts, (Azure Standard) and they are just tight enough to require unscrewing (not just sitting on top)There are no bubbles indicating fermenting. I am concerned as I purchased the garlic from a local Saturday market which was grown nearby, and it was NOT inexpensive. The number of bulbs was low: It took 7 bulbs for a pint jar. I made 2 jars with different raw, organic honey.
How long before fermenting begins at these temperatures?
Jacqueline
HI, Carol,
I would not worry. I can’t go bad with garlic and real, raw honey. Once I had one ferment and it took 5-6 days to give off some bubbles… it will not be fizzy or anything, just a few little bubbles, but that shows it is working. Give it time. And do make sure (like you mentioned) it isn’t totally sealed tight from air, it needs to breathe.
It will be delicious and you will see the garlic turn to a deep golden color in its 4th or 5th month.. maybe longer.
One thought: some garlics are very dense and have tighter pores which would make for a slower ferment. These kinds of things have taught me patience 😉
Enjoy! ~J