Fermented Garlic Honey is a simple, flavor-packed condiment that turns raw garlic and honey into a sweet, tangy, umami-rich syrup and soft, mellow cloves. I make a jar every few months—it’s one of my favorite go-to flavor boosters for glazing and dressings because the garlic loses its sharp bite and the honey gains a bright, fermented complexity. Try it as a finishing drizzle on a classic honey garlic chicken recipe to see how it transforms the dish.
Why Make This Recipe
- Deepened flavor: fermentation tames raw garlic bite and adds subtle tang and complexity.
- Versatile: use the honey and garlic separately or together as a glaze, spread, or vinaigrette base.
- Low effort: basic prep (peel garlic, pack jar, wait) with most of the work done by time.
- Nutritional perks: garlic provides bioactive compounds and honey offers antioxidants; great for seasoning with fewer added ingredients.
- Personal note: I love this because it elevates weeknight meals—one spoonful makes a roast or grain bowl feel special.
I often reach for fermented garlic honey when I want an instant flavor lift for seafood like easy honey garlic shrimp without fuss.
Recipe Overview
Prep time: 15 minutes (plus peeling).
Fermentation time: 5–21 days at room temperature (variable).
Total time: 5 days–3 weeks (hands-off).
Servings: yields about 1 cup; 8–16 uses depending on how you use it.
Difficulty: Easy.
Method: Cold fermentation—submerge garlic cloves in raw honey in a clean glass jar, allow natural fermentation at room temperature while burping daily, then refrigerate when flavor is to your liking.
My Experience Making This Recipe
I tested multiple jars at different temperatures and found 65–72°F gives steady fermentation without off aromas. Early jars bubbled visibly and turned a beautiful amber while garlic softened into a tender, spreadable texture.
How to Make Fermented Garlic Honey
Start with 10–12 medium garlic cloves (about 3 oz peeled) and 1 cup (240 ml) raw honey in a clean 16–20 oz glass jar. Place the peeled cloves in the jar, pour honey over them so they are fully submerged, and use a small fermentation weight or a clean glass pebble to keep everything under the honey. Cover with a lid left slightly loose or a fermentation lid to allow gases to escape; store at 65–75°F and burp the jar once a day for the first week (open lid carefully to release pressure). You’ll notice bubbles and a milky foam early on—these are normal signs of fermentation; taste after 5–7 days and refrigerate when the sweetness has balanced with mild tang and the cloves are tender.
Expert Tips for Success
- Use raw, unpasteurized honey when possible—its natural enzymes and yeasts help fermentation; however, pasteurized honey still ferments, just more slowly.
- Peel and dry garlic thoroughly; extra surface moisture can invite unwanted microbes. A paper towel-dry after peeling helps.
- Keep cloves fully submerged—use a nonreactive weight (glass or food-grade ceramic) to prevent exposure and mold.
- Maintain stable room temperature (65–75°F). Cooler temp slows fermentation; hotter may speed it but can create off flavors. A warm spot above the fridge often works well.
- Use a glass jar (16–20 oz) and avoid prolonged metal contact; loosen standard metal lids during active fermentation to allow gas release. Also, a small funnel and jar lifter make packing easier.
I like to finish a jar by using the honey as a glaze on crispy chicken like these air fryer honey butter garlic chicken tenders for an extra-layered flavor.
How to Serve Fermented Garlic Honey
- Glaze roasted or grilled proteins: brush on pork, chicken, or salmon in the last 3–5 minutes of cooking.
- Stir into vinaigrettes: whisk 1 tsp into 2 tbsp olive oil + 1 tbsp vinegar for a quick salad dressing.
- Spread on toast or cheese boards: soft fermented cloves are great on crostini with goat cheese or ricotta.
- Add to quick stir-fries or toss with noodles for a glossy finish—try it on bite-sized proteins such as honey garlic chicken bites.
For plated presentation, spoon a little of the honey onto the dish and scatter whole cloves around the protein for visual contrast.
Storage and Reheating Guide
Refrigerate after the desired flavor is reached; stored in a sealed glass jar in the fridge, fermented garlic honey keeps well for at least 3–6 months and often up to a year. If you need longer storage, you can freeze individual cloves or honey in ice cube trays (use within 12 months). To use refrigerated honey as a glaze, warm gently in a small saucepan over low heat (to about 95–110°F) or microwave in 10–15 second bursts until pourable—avoid overheating to preserve delicate flavors. Always use clean utensils to avoid contaminating the jar.
Recipe Variations
- Spicy: add 1–2 dried chiles or 1 tsp chili flakes to the jar for a chili-honey garlic.
- Citrus-garlic: add a thin strip of lemon zest or a few slices of preserved lemon for brightness.
- Roasted style: roast whole heads of garlic first, then ferment the cloves in honey for a sweeter, caramelized profile.
- Diet adaptations: naturally gluten-free and dairy-free; not vegan (contains honey). For a vegan alternative, ferment peeled garlic in maple syrup as a tested option but expect different flavors and slower fermentation.
Nutritional Highlights
- Garlic provides sulfur compounds like allicin (formed when raw garlic is crushed) which are linked to immune-supportive effects.
- Honey is antioxidant-rich but high in sugars—use sparingly (1 tsp–1 tbsp servings) if you’re watching calories or blood sugar.
- Allergen note: do not give honey to infants under 12 months due to botulism risk; recipe is otherwise free of common allergens like gluten and dairy.
Troubleshooting Common Issues
- No bubbles or activity: fermentation is slow if honey was pasteurized or temperature is low; give it more time (up to 3 weeks) or move the jar to a warmer spot.
- White, fuzzy mold: this indicates surface contamination—discard the jar and start over with sterile equipment and drier garlic.
- Strong off-odor: if the smell is rotten or otherwise unpleasant (not just tangy/yeasty), discard—trust your nose and do not taste.
Frequently Asked Questions
Q1: Is fermented garlic honey safe to make at home?
A1: Yes—when made properly in a clean glass jar with garlic fully submerged in honey and stored at recommended temperatures, it’s low-risk. Use clean utensils, dry peeled garlic, and discard any jars with colored or fuzzy mold. Remember honey itself should not be fed to infants under 12 months.
Q2: How long should I ferment before refrigerating?
A2: Taste after 5–7 days; many people prefer 10–14 days for deeper flavor. Refrigerate when the balance of sweetness and tang suits you—cooling slows fermentation and stabilizes flavors.
Q3: Can I use minced or crushed garlic instead of whole cloves?
A3: Minced or crushed garlic increases surface area and moisture exposure, which raises contamination risk and can change fermentation dynamics. I recommend whole peeled cloves or lightly crushed whole cloves for safer, more predictable results.
Q4: Can I speed up the fermentation process?
A4: Not safely—higher temperatures speed activity but can also produce off flavors or spoilage. If you want quicker results, use milder honey and a consistently warm (not hot) environment around 72–75°F, but monitor daily for signs of overactivity.
Fermented Garlic Honey
- Total Time: 5 days–3 weeks
- Yield: 1 cup (8–16 uses) 1x
- Diet: Vegetarian
Description
A sweet, tangy, and umami-rich syrup made by fermenting garlic in honey, enhancing the flavor of various dishes.
Ingredients
- 10–12 medium garlic cloves (about 3 oz peeled)
- 1 cup (240 ml) raw honey
Instructions
- Start with a clean 16–20 oz glass jar.
- Place the peeled garlic cloves in the jar and pour honey over them to completely submerge.
- Use a small fermentation weight or clean glass pebble to keep the garlic submerged.
- Cover the jar with a loose lid or fermentation lid to allow gas to escape.
- Store at 65–75°F and burp the jar daily for the first week.
- Taste after 5–7 days or when the sweetness and tang balance to your liking, then refrigerate.
Notes
Use raw, unpasteurized honey for better fermentation. Keep garlic cloves fully submerged to prevent mold, and maintain a stable room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Cold fermentation
- Cuisine: General
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 17g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg