How To Make Fermented Honey Garlic (2-Ingredient Recipe)

Intro To Honey Garlic

Fermented honey garlic is one of the simplest ferments to make at home: garlic, honey, a jar, and time. Here’s how I make it, what to expect while it ferments, and the easiest ways I use it in everyday food.

Why I Love Fermented Honey Garlic

For starters, honey garlic is a fermented food, so we get extra benefits! Some benefits of fermented honey garlic include an immunity boost and soothing sore throats - making it very versatile!

 With only 2 (or 3 if you use apple cider vinegar) ingredients and a few minutes, you can make this! Read this post to learn more about honey garlic.

Why Make Fermented Honey Garlic?

In addition to the above benefits, honey garlic has multiple benefits; I'm highlighting my favorite benefits below.

• Naturally high in antioxidants thanks to honey

• Honey helps fight inflammation

• Looking for antibacterial, antiviral, or antifungal properties? Honey garlic has those too!

Given these points, you may want to read more about the benefits of fermented honey garlic.

What You Need To Make Fermented Honey Garlic

Like many ferments, the tools you need are minimal for fermented honey garlic. You truly only need a jar with a lid. Using a fermentation lid saves you from having to open the jar at least once a day to release the gas, but it is not necessary.

Add the garlic to the jar, top with honey, and allow to settle. The first few days are key to ensure the garlic gets fully submerged in the honey.

What Should Fermented Honey Garlic Taste Like?

Fermented honey garlic should taste perfectly balanced between garlic & sweetness. You will not get the typical garlic "burn", but you will get all the garlic flavor.

I don't taste any "fermentation funk" that I sometimes taste in things like Kombucha or Tepache.

The honey will become thinner and runny, which makes this perfect for drizzling.

How To Use Fermented Honey Garlic

I love eating honey garlic on buttered biscuits, drizzled over waffles, or mixed into oatmeal. Also, the honey garlic works great in salad dressings & marinades and is perfect for dipping freshly made pretzels.

Another use for honey garlic is adding it to hummus. The honey garlic will have a more subtle taste than regular garlic. By adding fermented honey to hummus, you will get the flavor of the garlic, with no garlic burn.

I hope you've enjoyed reading this week's post on honey garlic. Be sure to come back next week to learn how to make sauerkraut, or if you've got extra eggs, learn how to ferment them to save them a little longer!