Two of nature’s most powerful healers — raw garlic and raw honey — fermented together into a syrupy, sweet-spicy tonic that my grandmother kept in the pantry all winter long. One clove a day keeps the doctor away.
What You’ll Need
- 🍯 Raw organic unfiltered honey — must be raw, not pasteurized
- 🫙 Pint mason jar
Ingredients
- 1 cup raw garlic cloves, peeled
- 1 cup raw local honey (not pasteurized)
- 1 clean pint mason jar
Instructions
- Peel garlic cloves and add to a clean pint jar.
- Pour raw honey over the garlic until all cloves are completely submerged.
- Seal the jar and flip it upside down. The next day, flip right side up. Repeat daily.
- After 3-4 days at room temperature, you’ll see tiny bubbles — fermentation has begun!
- Continue fermenting for 1 month, flipping daily. The garlic will turn golden.
- Store at room temperature for up to a year. It only gets better with time.
Grandma’s Tip
Use only raw, unpasteurized honey — pasteurized honey won’t ferment. Local honey is best, as it carries wild yeasts from your own region.
Gut Health Benefits
Fermented garlic honey combines allicin in garlic (antimicrobial, antifungal) with the enzymes and prebiotics in raw honey. Together they’re a powerful immune booster and digestive tonic.