Make your own Fermented Garlic Honey - Lakeside Natural Medicine

Natural Health and Wellness for the Whole Family

Make your own Fermented Garlic Honey

ByKatarina Meister, ND August 3, 2023

This honey has many purposes… it is easy to make and can be a powerful food as medicine example. For one it is a great way of getting in fermented foods which act as prebiotics, and are essential for having a diverse microbiome, and a healthy gut. Honey has antimicrobial and demulcent qualities which help to support the immune system, coat any irritated tissues, relieve dryness and pain. This makes honey great for an irritated throat, or upper respiratory tract. Garlic, Allium sativum, is also a great anti-microbial, and expectorant herb. Garlic is also a great cardioprotective herb, that helps to lower your blood lipids, blood sugar, and blood pressure!

All in all, this fermented syrup is perfect for supporting your immune system for any cold or flu and supporting your cardiovascular system. Food truly is medicine!


  • 1 cup of local raw honey
  • 1 cup of fresh raw garlic cloves, peeled
  • 16oz mason jar with a lid


  1. Prepare raw garlic cloves, and lightly crush the garlic. Then fill the mason jar with the peeled garlic and top with the raw honey. Make sure the honey is completely covering the garlic. Also, be sure that there is some room or headspace left in the jar for the fermentation process to occur. After this is done, place a lid on the jar, and once sealed turn the jar upside down. Store in a dark place.

2. For the next 2 weeks you will need to release gasses daily, to avoid any buildup of Co2. Quickly open the lid, release the gases, reseal the lid, shake it once or twice, and turn it back upside down. Continue to store in a cool dark place. This allows for the fermentation process to occur.

3. After 2 weeks the fermentation process is over, and the garlic is ready to enjoy! Feel free to allow your garlic to ferment longer for a stronger flavor, as you cotinine to ferment the honey, the honey will thin and become more liquid. This is a normal process.

4. After the fermentation process is over, continue to store the fermented honey garlic in a cool dark place, away from direct sunshine or heat. If no moisture enters the jar, the garlic honey is safe to use for up to a year.

5. Enjoy 1-2 tsp of the syrup or eat 1 clove of garlic as often as you would like!

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.

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