Easy Fermented Honey Garlic You Can Make At Home

I made a delicious fermented honey garlic and habanero hot sauce utilizing this fermented garlic. By far the best hot sauce I’ve ever had! I made a blog post showing the details. I slice this garlic up and put it in salads, in sandwiches and even eat as is. Delicious with good health benefits. The flavor is like no other, in a very good way. Check the process below, you’ll love it.

***Before starting your ferment, check the pH of the honey to be sure it is under 4.6. Some honey may be higher than the 4.6 mark and some are below that. This is a pH where it is difficult for botulism to develop. Once the honey garlic is finished fermenting, make sure that the pH has remained under or at 4.6. This should stay good for months as long as your container lid fits tight and has a good seal and that the pH stays under 4.6. Technically this is shelf stable and I have had no issues with my honey garlic going bad. Use your senses, if it smells or tastes off, it probably is.

Ingredients:

2 heads garlic

3 c raw unfiltered honey

Tools needed:

Mixing bowl

Cutting board

Sharp knife

Pint size mason jar with lid

How to make it:

Peel garlic cloves, smash lightly. Cutting and lighly smashing the garlic will help the cloves ferment a little bit quicker. Place garlic in glass mixing bowl and pour honey over.  Mix gently, add garlic and honey to a mason jar.  Snuggly place lid on jar, let sit at room temperature for 30 days.   Make sure to label and date the jar too. I use masking tape and a sharpie, placing it on the side of the jar. “Burp” once or twice daily by lightly unscrewing lid to release pressure, tighten again.  You can feel the pressure build up when you press on top of the lid (It won’t be able to make that “popping” noise). That’s when you know to release the pressure in the jar. This will eliminate any bursting of glass jars!

“Burp” and tip jar upside down at night to coat garlic that is floating on top.  In the morning, burp again and store upright until the nighttime.   Repeat this process every day for the first week and a half.  As the honey starts to thin out, you can swirl the honey and garlic around in the jar to coat the garlic.  The garlic has to have a light coat of honey on it to get it to ferment.  As the fermentation process slows, you will only need to burp as needed.  Around week 2 or 3, there will be little to no pressure build up.  Everyday you need to swirl the garlic and honey around in the jar to keep garlic coated.  As the garlic ferments, it will darken and keep under the surface level of the honey.

Check the pH of the honey on day 30. Botulism spores can’t form at a pH less than 4.6. Normally, raw honey is 3.7-3.8. Some honeys however may be higher that 4.6. I advise that you check the pH of the honey before fermenting. If needed, add a splash of raw apple cider vinegar to bring the pH lower after the 30 days if it’s at 4.6. If it is higher, discard it. Adding vinegar to this when the pH is too high will NOT kill botulism. It will change the flavor profile slightly, just a FYI. (Vinegar may slow or hault the fermentation process).

I like to use fermented honey garlic by slicing the garlic up and tossing in a salad and as a topping for a pizza. Really, you can pop one in your mouth too. I won’t judge because I have been known to do that! Also makes a fantastic ingredient in a hot sauce. The honey itself is a great ingredient to use for a salad dressing.

Enjoy

Logan