Fermented Garlic Honey: 2-Ingredient Folk Remedy for Cold and Flu Season
Quick Reference: Fermented Garlic Honey
- Ingredients: raw garlic cloves + raw unpasteurized honey. Nothing else.
- Ratio: peeled cloves submerged, honey 1 inch above garlic.
- Ferment time: 1 to 3 months at room temperature. Burp daily for first 2 weeks.
- Folk use: 1 teaspoon at first sign of cold; 1 clove + 1 teaspoon honey daily as preventive.
- SAFETY: botulism risk small but real. Always use raw honey; refrigerate after 1 year; do not give to infants under 1.
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Fermented garlic honey is a 2-ingredient folk remedy widely used across Eastern European, Asian, and Appalachian cold-and-flu traditions. The process is dead simple: peeled raw garlic cloves submerged in raw honey, fermented for 1 to 3 months at room temperature. The result is mellow, slightly sweet, garlic-infused honey plus surprisingly mild garlic cloves. This guide is the recipe, the fermentation chemistry, what NIH research actually supports, and the important food-safety caveat (botulism risk is small but real).
The Fermentation Science (and the Botulism Caveat)
Per Penn State Extension home-fermentation research and USDA food-safety guidance.
- What ferments: raw honey contains wild yeasts. Once thinned by garlic moisture (15 to 20 percent water), these yeasts begin slow fermentation, producing trace alcohol and beneficial enzymes.
- Why it works: the high sugar content of honey inhibits most spoilage bacteria. Combined with garlic’s natural antimicrobial allicin, the result is shelf-stable at room temp.
- The botulism caveat: Clostridium botulinum spores can survive in honey and germinate in low-acid environments. Risk is small but real with home-fermented garlic honey. Do not give to infants under 12 months. Refrigerate after 1 year.
- Signs of spoilage: off smell, mold growth, off color. Discard immediately.
- Use raw unpasteurized honey ONLY. Pasteurized honey lacks the wild yeasts needed for proper fermentation.
The Recipe Step by Step
Standard widely-practiced folk recipe.
- Sterilize a 1-pint glass mason jar with hot water.
- Peel 1 to 2 heads of fresh garlic. Lightly crush each clove with the flat of a knife (releases allicin).
- Place cloves in jar, filling about 3/4 full.
- Pour raw unpasteurized honey over cloves, completely submerging. Leave at least 1 inch of headspace.
- Cap loosely (or use fermentation airlock). Store at room temperature away from direct sun.
- For the first 2 weeks: burp daily by gently inverting the jar to redistribute and release fermentation gas.
- Ready to use in 1 to 3 months. Texture thins; cloves become soft and mellow.
Fermented Garlic Honey: Use, Cautions (Detail)
Below are the original sections on the two ingredients, how to use it, and the cautions to follow.
Two ingredients Is All It Takes
Making fermented garlic honey is uncomplicated and merely requires honey and garlic.
- Start with one cup of peeled garlic, the fresher, the better. Lightly crush, but don’t smash, each clove with the side of a chef’s knife (or chop large cloves in half) to release a bit of the juices from the garlic which will help thin the honey. Lightly crushing each clove allows the honey to penetrate them more easily, aiding in the fermentation process. Don’t forget to save those nutritious garlic peels to throw into your favorite homemade broth.
- Add the prepared garlic to a clean glass jar that has a lid. Pour 1 to 1 ½ cup of raw, unpasteurized honey over the garlic, just enough to completely cover the garlic and not much more. Using too much may prevent your mixture from reaching the moisture content needed for fermentation to begin. Be sure to use raw honey, as pasteurization kills off the microbes needed for fermentation. The small amount of juice released from the garlic will jumpstart the fermentation process in the honey.
- Cover your jar with a lid and place in a dark place to ferment. Place a plate under your jar as it ferments, as it will bubble up and could potentially drip out.
- Over the course of the next couple of weeks you will need to “burp” you jar daily. Open the lid to release any build-up of gases (CO2), then close and gently turn your jar over to ensure all of the garlic stays coated with honey. Be quick while opening the lid to prevent too much oxygen from being introduced during the fermentation process-just quick enough to release gases.
- In a few days, to a week, you will notice bubbles forming on the surface of the honey. The honey garlic will ferment for about a month, but you can dig into your jar at any time after one week. Over time the flavor will continue to develop. The garlic will mellow and the honey will be become runnier. It is normal for the honey and garlic to darken. Don’t be alarmed if your garlic cloves turn a blue or green hue. This is a normal reaction due to the fermentation process. The discolored garlic is safe to consume.
- Store your honey fermented garlic in a cool, dark place, away from direct sunshine. A kitchen cupboard or a pantry is the perfect home. As long as it is stored in an airtight container, and no moisture can creep in, it can last for months, or even years. If you don’t use it often, your jar may need an occasional burping to release the build-up gases, although this will slow down over time.
Here’s how To use fermented garlic honey
Fermented garlic honey can be used in plethora of ways. When you feel a cold or flu setting in, pop a whole clove, or take a spoonful of honey (or both!)
Garlic honey also boasts well in marinades and sauces, making a tasty glaze for meats, veggies, or basically anything you would normally use honey or garlic for.
Drizzle over pizza; serve alongside or use as a glaze for your favorite protein- friend chicken, grilled chicken, pork, shrimp, or tofu; drizzle over cheese, such as warm brie, goat cheese, or ricotta.
Use in salad dressings or marinades; spread the honey over toasty cornbread, pretzels, breakfast muffins, or toast;
Pour some over roasted or stir-fried veggies; use the mellowed garlic in dips like hummus or a white bean dip.
The uses and ideas are really endless.
Note of Caution
Though the risk is minimal, some methods of preserving garlic run the risk of carrying botulism. However, with this method, the acidity in the honey makes it improbable for bacteria to survive and multiply, which is why honey has such as significant stable shelf-life. If you are concerned about botulism, you can ease your mind by testing with a pH strip. Botulism cannot grow in acidic conditions, with a pH less than 4.6. Honey contains many kinds of acids and its pH runs around 3.9 (varying between brands). If your pH is too high, try adding a splash of apple cider vinegar to add more acidity and then retest. As always, avoid giving honey to babies under the age of one.
Fermented Garlic Honey FAQ
Is fermented garlic honey safe to eat?
Generally yes for adults and children over 1, with cautions. Raw honey can contain Clostridium botulinum spores; for the same reason raw honey is never given to infants. Fermented garlic honey has additional food-safety considerations because of moisture introduction. Refrigerate after 1 year. Watch for off smell, mold, or color change.
Does fermented garlic honey actually help with colds?
Some support for both ingredients individually. NIH NCCIH research finds garlic supplements may modestly reduce cold frequency and duration. Honey is well-supported as a cough suppressant (especially for children over 1). The fermented combination is folk-traditional; no controlled clinical evidence directly tests the combo, but the individual ingredients are well-studied.
How long does fermented garlic honey last?
Sealed at room temperature: at least 1 year, often much longer. After 1 year, refrigerate as a safety precaution. The honey will gradually thin and the garlic cloves will mellow over time but the product remains usable.
Can you give fermented garlic honey to children?
Over age 1: yes, in small amounts (1/2 teaspoon at a time). NEVER to infants under 12 months due to infant botulism risk from any raw honey. Check with pediatrician before regular use in young children.
Why does my fermented garlic honey turn blue or green?
Garlic can turn blue or green in acid environments (or with copper or iron exposure). It is a color change in the sulfur compounds, not a sign of spoilage if no other indicators (mold, off smell) are present. Some batches do, some do not. Color change alone does not require discarding.
Natalie LaVolpe
Natalie LaVolpe is a freelance writer and former special education teacher. She is dedicated to healthy living through body and mind. She currently resides on Long Island, New York, with her husband, children, and dog.
- Natalie LaVolpe
- Natalie LaVolpe
- Natalie LaVolpe
- Natalie LaVolpe
Can botulism develop at any point in the life of your honey garlic? I’ve had mine for a few months and never had a problem, but I’m not sure where my test strips are and I feel a cold coming on. And if it can develop later, would adding a splash of ACV work this far along in the process or not?
I did put a splash in when I first made it.
That’s a great question, Jessica. I was wondering the same.
can you take as maintenance if so how much a day and if sick how much and how long thank you
Where would someone buy ph test strips?
You can find them at most stores garden centers and online.
I’m on my 3rd jar in a year. I’m 67 and never liked honey. But the idea of an endless supply of garlic and it never going bad is so brilliant! What I didn’t bargain for is I now crave the honey, which tastes lovely with a hint of garlic and it thins out. I eat about 1-2 tablespoons a day usually on am empty stomach.
I’ve lost 15 stubborn pounds and now consume many fermented things. I’m a believer. Make the honey garlic in a Mason jar and don’t tighten the lid too much.
I let mine work in the fridge, it’s slower but doesn’t attract ants like crazy! I just tighten the lid and shake it now and then. Loosen the lid a little and put it back.
Thanks for a great article.
Thanks for leaving a comment Lorraine, sounds like this is really working for you!
Why should a child under 1 not taste honey…never heard of that
It has allergens and is a risk of botulism.
why not just add lemon juice or apple vinegar at the beginning to erase ANY chance of botulism?
Going to have to try this. I brine ferment my field garlic, even the ripe scapes and they make the best scampis and additions to stir fries, roasts, soups, stews and even to nibble on.
Hi Blaine,
Let us know how it turns out. Great idea about the scapes!! Thanks for reading and commenting.
it is going to be interesting searching for folks using this receipt.
I love the great information these articles provide , Thanks so much
Thanks Rosia,
Glad you find the information useful!