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Fermented Garlic Honey Recipe: My Winter Wellness Secret

Last fall, right as cold and flu season started looming (you know, when everyone suddenly sounds congested), I went on a mission. Not a dramatic one — just a quiet, tired-mom mission to not get sick if I could help it.

That’s when I stumbled across fermented garlic honey.

I know. It sounds… aggressive. But the internet was absolutely raving about it as a natural immune booster, and the recipe was so simple that even I couldn’t overthink it. So I made a big jar in the fall, tucked it into a cabinet, and figured I’d see what happened.

By winter, it had quietly become part of my routine.

Anytime I felt that familiar scratch in my throat, that run-down “uh oh” feeling, or found myself around someone hacking up a lung, I reached for it. I’d eat a honey-soaked garlic clove or take a spoonful before bed, then another in the morning. It was soothing in a way I didn’t expect — warm, slightly sweet, and honestly kind of comforting.

And here’s the wild part: I didn’t get sick. Not once.

While friends, coworkers, and basically everyone else around me was cycling through colds and coughs, I somehow stayed upright. Coincidence? Maybe. But it felt like this sticky little jar was stopping things before they could take hold.

There’s some solid reasoning behind it too. Raw garlic is packed with antiviral and antibacterial compounds (hello, allicin), raw honey has natural antimicrobial properties and coats the throat beautifully, and the fermentation process mellows the garlic into something far less harsh — while turning the honey into this delicious, runny syrup that tastes way better than you’d expect.

Is it magic? No.
Is it a cure-all? Definitely not.
But for me, this became a quiet little winter ritual that I genuinely believe made a difference.

I’ll be sharing my other go-to remedy — fire honey — in my next post, so stay tuned for that spicy goodness 🌶️🍯. Link to Fire Honey Recipe

Have you ever tried fermented garlic honey? Or are you reading this thinking, April, absolutely not? Either way, tell me in the comments.

Note: This is a traditional home remedy based on personal experience and research around its ingredients. Always check with your doctor if you have health conditions, are pregnant, or have allergies.

Fermented Garlic Honey

This two-ingredient fermented garlic honey became my go-to winter comfort. Made with raw honey and garlic, it’s a simple pantry remedy I reached for whenever I felt run-down or needed a little extra care.

Equipment

16 oz Mason Jar

Ingredients

1 cup raw honey local if possible
1 cup fresh garlic cloves peeled

Instructions

Peel the garlic
Gently peel all the garlic cloves. You can leave them whole, but I recommend poking holes in them with a toothpick
Add garlic to jar
Place the garlic cloves into a clean, dry glass jar, filling it about halfway.
Pour in raw honey
Slowly pour the raw honey over the garlic until the cloves are fully submerged. Leave about 1 inch of space at the top of the jar — fermentation needs a little breathing room.
Use a clean spoon to stir gently, making sure all the garlic is coated. Place the lid on loosely (do not tighten all the way).
Stir and seal loosely
Let it ferment
Set the jar in a cool, dark place for 3–4 weeks.
Follow the next steps closely!
You don't want your jar to explode!
For the first week, open the lid once a day to “burp” the jar and release built-up gases. I literally put a timer on my phone so wouldn't forget.
Over the next few weeks continue to stir the honey.
Believe me the magic is happening!
Over time, the honey will become thinner and syrupy, and the garlic will mellow in flavor. This is normal and a good sign!
After fermentation, you can tighten the lid and store the jar at room temperature or in the refrigerator. It will continue to ferment slowly and can last several months.

Notes

How to Use
Eat 1 garlic clove as needed
Take 1 teaspoon of the honey straight
Stir into warm (not hot) tea
Use as a drizzle for sore throats or immune support

Notes
Always use raw honey — pasteurized honey will not ferment properly.
If you see bubbles, that’s normal fermentation.
If you see mold (fuzzy or colored growth), discard and start fresh.

Why Fermented Garlic Honey Works

Fermented garlic honey is a traditional home remedy often used to support immune health, soothe sore throats, and help the body fight seasonal illness. Raw garlic contains natural antibacterial and antiviral compounds, while raw honey offers antimicrobial properties and coats the throat, making this combination both powerful and gentle.

Tips for Best Results

Always use raw honey. Pasteurized honey won’t ferment properly and won’t offer the same benefits.
Keep garlic submerged. This helps prevent mold and ensures proper fermentation.
Burp the jar daily for the first week. Fermentation creates gases — releasing them keeps the jar safe and happy.
Be patient. The honey will thin out over time as moisture is released from the garlic. That’s a good thing.

Fermented Honey FAQ’s

Yes, when made properly using raw honey and clean equipment. Honey is naturally antimicrobial, which helps create a safe fermentation environment. Always discard if you see fuzzy or colored mold.

No — raw honey is essential. Pasteurized honey has been heated, which removes the natural yeasts needed for fermentation.

When stored properly, fermented garlic honey can last several months or longer. Many people keep it for up to a year, checking occasionally for quality.

The garlic becomes mellow and slightly sweet, while the honey turns thin and syrupy with a gentle garlic flavor. It’s much milder than raw garlic.

You can eat a garlic clove straight, take a spoonful of the honey, stir it into warm (not hot) tea, or drizzle it onto a spoon to soothe a sore throat.

Refrigeration is optional. Storing it in the fridge slows fermentation, while room temperature allows it to continue developing flavor.

Items I recommend:

Glass Mason Jars with Lids & Bands, Wide Mouth, Clear, 16 oz – I use them for everything. I store my left over food or fruits or vegetable that I don’t want to go bad (as fast as being exposed to air). I use them for everything!

Fischers Honey, 24oz Raw and Unfiltered – If you can find local raw honey, definitely use it! Local honey isn’t just delicious—it comes with a host of benefits that make it worth seeking out. Local honey supports local beekeepers and ecosystems and may help reduce seasonal allergies.