Fermented Honey Garlic

Whole garlic cloves fermented in raw honey until soft, mellow, and versatile. This is a hands-off pantry ferment that develops flavor slowly over time and keeps well once refrigerated.

Course Condiment

Cuisine American

Keyword fermented garlic in honey, fermented honey garlic, garlic honey ferment, honey garlic ferment

Prep Time 15

Ferment Time: 21

Total Time 21 15

Servings pint

Calories 64kcal

Author Cathy Pollak

Equipment

1 mason Jar (wide-mouth, 16 oz / 475 ml)
fermentation lid or a loose-fitting lid

Ingredients

1 to 1¼ cups (~ 4½-5 oz / 128-142 g) peeled whole garlic cloves
1 cup (12 oz / 340 g) raw, unfiltered honey plus more as needed

Instructions

Add the peeled garlic cloves to a clean 16-ounce (475 ml) wide-mouth mason jar, filling the jar no more than about three-quarters full.
1 to 1¼ cups (~ 4½-5 oz / 128-142 g) peeled whole garlic cloves
Pour the raw, unfiltered honey over the garlic until the cloves are fully submerged. Use a chopstick, skewer, or butter knife to gently stir and release any trapped air bubbles, allowing the honey to settle completely around the garlic.
1 cup (12 oz / 340 g) raw, unfiltered honey
Add additional honey as needed to keep all cloves covered, leaving about ½ inch (1.25 cm) of headspace at the top of the jar to allow for fermentation activity.
Seal the jar with a loose-fitting lid or fermentation lid. Do not tighten the lid fully.
Place the jar at room temperature, out of direct sunlight, and allow it to ferment for 3 to 4 weeks. During the first 7 days, gently turn the jar upside down once daily to coat any floating garlic with honey. Briefly loosen the lid each day to release built-up gas, then reseal loosely.
As the garlic ferments, bubbles may form, the honey will thin, and the cloves may float. These changes are normal.
Begin tasting after 2 weeks. For a mild, sweet garlic flavor, use earlier. For a deeper, more mellow flavor, continue fermenting for 3 to 4 weeks or longer.
Once the desired flavor is reached, tighten the lid and store the jar at room temperature or refrigerate after opening for longer-term stability.

Notes

Raw, unfiltered honey is required for fermentation. Pasteurized honey will not ferment properly.
Always keep garlic cloves fully coated in honey during fermentation.
Use clean utensils when removing garlic or honey from the jar.
Refrigeration slows fermentation and helps maintain the flavor once it reaches your preferred stage.
Nutrition values were calculated assuming approximately 75% honey / 25% garlic by weight, which reflects typical use once fermented. Values will vary depending on how much honey vs garlic is consumed per serving.
Honey contributes the majority of calories and sugars.
Garlic contributes trace fiber, vitamin C, and potassium.
Fermentation affects flavor and texture, not caloric density.
Nutrition reflects typical spooned use, not jar consumption.

If you’re making this fermented honey garlic, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition