Peel the garlic cloves and slightly crush each one with the side of a knife.
(Crushing helps activate allicin — the compound that gives garlic its powerful aroma.)
Add the garlic to the jar, leaving some space at the top.
Pour raw honey over the garlic until all cloves are fully submerged.
Seal loosely to allow gases to escape during fermentation.
Ferment at room temperature for 2–4 weeks.
Open the jar once daily during the first 5–7 days to release pressure.
Stir or flip the jar to keep garlic coated.
After 3–4 weeks, the mixture will be ready and continue to improve over months.
How to Use
Eat 1 teaspoon as a culinary supplement.
Stir into warm (not hot) tea.
Use as a glaze for baked chicken, salmon, or vegetables.
Mix into salad dressings.
(For flavor use only — not a medical treatment.)
Servings
This recipe makes about 20–25 servings (1 teaspoon each).
Nutritional Info (per teaspoon, approx.)
Calories: 21
Carbs: 5.5 g
Sugars: 5 g
Fat: 0 g
Protein: 0 g
Trace antioxidants from garlic and honey
(Values may vary depending on honey type.)
Benefits (General, Culinary & Traditional Use)
Some commonly discussed benefits of garlic and honey include:
Garlic
Contains allicin, which has antimicrobial properties in lab settings
Supports heart-healthy cooking
Contains antioxidants
Adds bold flavor without added salt
Raw Honey
Naturally antimicrobial
Soothes the throat
Contains enzymes and antioxidants
Natural sweetener
Fermented Honey Garlic (Culinary Outcome)
Gentler garlic flavor
Easier to digest for some people
Longer shelf life
Note: These benefits refer to general food properties — not guaranteed medical effects.
Q&A
Q: Can this cure infections?
A: No. Garlic cannot replace antibiotics or medical treatment. It can be part of a healthy diet, but infections require proper diagnosis and care.
Q: How long does this last?
A: Up to 1 year in a cool, dark place. Honey naturally preserves garlic.
Q: Does the honey really ferment?
A: Yes, raw honey contains natural yeasts that cause gentle fermentation.
Q: Can I cook with it?
A: Yes, but heating will reduce some raw-honey enzymes.
Q: Is it safe on an empty stomach?
A: Usually yes, but some people experience mild stomach irritation from raw garlic.
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