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VEG FERMENT
Fermented Honey Garlic
Fermented honey garlic is a traditional remedy where raw garlic slowly ferments in honey, creating a powerful blend for immunity, digestion, and seasonal wellness.
Ingredients
Everything you need.
- Raw garlic cloves – peeled
- Raw, unprocessed honey – enough to fully cover the garlic
Method
Step-by-step.
- Prepare the garlic. Peel the garlic cloves and lightly crush each clove with the back of a knife. This activates enzymes and kickstarts fermentation.
- Fill the jar. Add garlic cloves to the GutBasket jar, filling it up to ½–⅔ full. Leave enough headspace for fermentation activity.
- Add honey. Pour raw honey over the garlic until all cloves are fully submerged. Stir gently to remove air bubbles.
- Weigh it down (optional). If needed, use a glass fermentation weight to keep garlic submerged, especially during the first few days.
- Seal with airlock. Close the jar using the GutBasket airlock lid. This allows excess gases to escape while keeping contaminants out—no burping required.
- Ferment. Keep the jar at room temperature, away from direct sunlight, for 3–4 weeks.
- Shake gently (first week). Once daily for the first 5–7 days, gently shake the jar to ensure the garlic stays coated with honey.
Notes & variations
Tweaks, swaps, what we've learned.
- Equipment: GutBasket fermentation jar, Fermentation airlock lid, Glass weight (optional but recommended).
- Honey becomes thinner and more liquid
- Garlic softens and mellows
- Aroma turns sweet, garlicky, and slightly tangy
- 1 spoon of honey + 1 clove daily
- Add to warm (not hot) water or herbal tea
- Use as a drizzle over salads or roasted vegetables
MAKE THIS RECIPE
Get the kit that does the work for you.
Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
