Fermented Garlic in Honey: My Favorite Winter Ritual

Every fall, I start a jar of fermented garlic and honey. It’s simple—just raw honey poured over peeled garlic cloves—but what happens next feels a little like kitchen alchemy. Over a few weeks, the honey thins, the garlic softens, and together they transform into a golden, immune-boosting tonic that tastes as good as it is healing.

I use it through the cold months: a spoonful in tea, drizzled over roasted veggies, or straight from the jar when I feel run down. The natural enzymes in raw honey help the garlic ferment gently, creating a syrup that’s full of probiotics and flavor.

To make your own, fill a clean jar with peeled cloves, cover with raw honey, and leave the lid slightly loose. Stir every few days and let nature do the rest. In a few weeks, you’ll have a jar of pure, sweet medicine.

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🥣 Instructions

1. Separate and peel garlic cloves.

2. Add to a clean jar. (I prefer these wide mouth Ball jars)

3. Pour honey over until covered.

4. Loosely seal the lid (fermentation releases gas).

5. Stir or gently tip the jar every few days.

6. Store in a cool, dark place for 3–4 weeks, then refrigerate.

💡 Tips & Notes

• Use raw, unpasteurized honey (Local is BEST)—it contains the enzymes that make the magic happen. (local honey will target specific pollens that cause seasonal allergies in your area)

• Garlic will mellow over time and turn slightly golden.

• Drizzle on roasted veggies, mix into dressings, or eat a clove when you feel a cold coming on.