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peeled garlic cloves raw honey

Fill a clean, dry jar halfway with garlic cloves. Pour the honey into the jar covering the garlic cloves by about one inch. As the garlic ferments in the honey, it can bubble up a bit, so make sure to leave a little head space from the top. Cover jar with a loose lid and ferment at room temperature for 4 weeks. Stir the ferment every couple of days or use a fermentation weight to keep the garlic submerged.

The garlic will darken and shrivel slightly, and the honey will become slightly more liquid. Store in a cool place or refrigerate after 4 weeks.

Use both the honey and garlic in savory sauces, dressings, marinades and braises. Also use medicinally at the onset of a cold, consuming whole, raw cloves (that are now candied from the honey!) and spoonful of honey to ease a sore throat.

Big white and purple bulbs of garlic

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