Honey Fermented Garlic

This pungent treat is full of liver-supporting alliums and bacteria to aid your gut microbiome. Spoon the honey and garlic over roasted vegetables, add it to salad dressings, or stir it into blended soups or grain salads.

Marinated garlic with honey

Makes 16 servings
Prep time: 10 minutes
Fermentation time: three days

1 head garlic
2 cups raw honey


Wash a canning jar and lid in hot soapy water and let air dry.

Prep garlic by smashing and peeling each clove. Place smashed garlic cloves in the canning jar, then add raw honey until all the garlic is submerged.

Seal the jar and set aside at room temperature for three days before use.

Once the garlic is fermented, release the gases every few days by unscrewing the lid and stirring the contents. Store at room temperature.

is a recipe developer based in Minneapolis.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman; Illustrations by: Colin Hayes

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