Calling all Garlic lovers! This easy fermented garlic recipe makes candy-like cloves with the sweetness of honey and immune-supportive superpowers through the magic of fermentation. Fermented garlic is a delicious way to support your health all year round. Adding honey to the mix creates a delicious chewy sweetness to the clove that I like to call Garlic Candy!
If you are looking for more natural ways to improve your immune support head over to my recipe for Homemade Elderberry Syrup. It includes culinary uses for the magical elixir as well as some great info on its myriad health benefits. The next time you need a Definitive Guide on Natural Cold and Flu Remedies, I have you covered with great recipes as well as information on beneficial bacteria, antiviral properties and so much more. One of my personal favorites is my soothing Echinacea Tea. It's as delicious as it is healing.
Garlic has powerful immune-supportive properties—specifically raw garlic. Consuming raw garlic isn't terribly appealing or easy, but I've got you covered. Welcome to the world of honey garlic candy! This fermented garlic recipe is a delicious natural remedy full of health benefits and a great way to add some immune-supportive properties to your life in an easy and delicious way.
You'll Love this Recipe
- This fermented garlic recipe is the easiest thing to make. It only takes a little time to prepare the best part, is that once you have your first batch it can last for 6 months! Imagine turning a bunch of garlic cloves into delicious therapeutic compound. That's the art of fermentation.
- A Supercharged Immune Support – This recipe for garlic candy was taught to me by an herbalist, many many years ago. It has become a staple in my kitchen during the entire cold and flu season. All you really need to know is this: it works. It seriously works. At the first sign of illness, or if I am around other people who are sick, I will eat 2-3 cloves of garlic per day. Garlic is my #1 BFF when it comes to prevention and reducing the duration of illness. It does take a few weeks to ferment, so if it's too late for you this year (it's not. I eat this garlic all the way through spring) be sure to PIN THIS so you remember to make it next fall!
- A Dynamic Duo – Both Garlic and honey have been used for their medicinal properties for decades. The combination of garlic and honey creates unique antibacterial properties along with anti-viral and immune-supportive qualities.
Let's go….it's fermentation time!
Ingredients and Helpful Substitution Tips
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Whole garlic cloves – ( 30-40, about 5 whole heads of garlic)
- Raw honey – You must use raw honey for a successful fermentation process to occur. Raw honey contains more nutrients than pasteurized honey. Pasteurized honey is heated which destroys the necessary properties to help the garlic ferment. Raw unpasteurized honey has the added benefit of preventing botulism spores which can arise from storing garlic long term. The acidity of the raw honey destroys harmful bacterial growth thus creating a long shelf life.
- Raw Apple Cider Vinegar – not only does the fermenting process in apple cider vinegar preserve the garlic, but it is also believed to help eliminate the complications associated with eating raw garlic.
Tools
- 16 oz Mason Jar
- Pickle Pebbles (fermentation weights – optional)
How to Make This Recipe
- Peel the fresh garlic cloves and add them to your mason jar.
- Fill the mason jar 1/2 to 1/3 of the way full with honey, and then the rest of the way full of apple cider vinegar making sure the garlic is submerged.
- Close the jar and shake well
- Open the jar and place a fermentation weight into the jar so the garlic is fully submerged in the liquid. Put the lid back on top.
- Place your jar in a dry cool place at room temperature and continue to shake daily. If the mixture begins to bubble, open the lid to release some pressure and then replace lid. This is called “burping the garlic” and I recommend doing it daily.
- Allow garlic to ferment for at least 7-14 days. The longer it ferments the milder the flavor will be. I typically allow mine to ferment for almost a month. It is normal for the color to change as the process develops.
- Once you are happy with the “potency” of the garlic, refrigerate for up to 6 months.
Expert Tips
- Adults can eat several cloves per day, especially when feeling under the weather.
- Children can eat 1/2 clove to a full clove per day during cold and flu season.
- You can also drink shots of the liquid for a bonus immunity boost.
Storage Instructions
- STORAGE – During the fermentation process, store in a cool dark place away from direct sunlight. Once it is ready, transfer to the fridge for 6-12 months.
Abra's Nutrition Tips – GARLIC!
Garlic, a staple in culinary traditions across the globe, has long been revered for its immune-supportive properties. Rich in sulfur-containing compounds such as allicin, garlic exhibits potent antimicrobial and antiviral effects that bolster the body's defense mechanisms against infections. Research suggests that garlic consumption may enhance immune function by stimulating the activity of immune cells such as macrophages and lymphocytes, which play pivotal roles in identifying and eliminating pathogens. Additionally, garlic possesses antioxidant properties that help reduce oxidative stress and inflammation, further supporting immune health. Incorporating garlic into one's diet may thus serve as a natural means of fortifying the immune system and promoting overall well-being.
Studies supporting the immune-support effects of garlic include research published in the “Journal of Immunology Research” (2015) which highlights the ability of garlic compounds to modulate immune responses, and findings from the “Journal of Medicinal Food” (2014) indicating the antimicrobial activity of garlic against various pathogens. These studies underscore the potential of garlic as a valuable dietary adjunct in promoting immune resilience and combating infectious diseases.
FAQ
6 months to a year in the fridge. Some people report much longer and some venture that it has a nearly interminable shelf life. I usually finish it before ever testing it beyond 6-8 months.
Fermented Honey Garlic is best kept refrigerated.
Raw garlic can be difficult for some people to digest. The fermentation process makes the garlic much easier to digest and creates added health benefits such as improved digestion, heart health, immune support, detoxifying benefits, and blood pressure regulation support.
It's just a harmless enzyme reaction, which happens due to an enzyme calledalliinase, which breaks down the amino acidalliin intoallicin. Allicin is what makes the garlic turn blue when pickled in a vinegar solution.
Interested in Immune Health? Here are a few more articles
7 Day Immune Support Meal Plan
5 Functional Strategies for Immune Health
Lemon Ginger Tea
Echinacea Tea
I can’t wait for you to try this! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate it and leave a comment below. I love to hear from people who’ve made my recipes!
Fermented Garlic
Equipment
- 1 Mason Jar
- 1 Pickle Pebble optional
Ingredients
- 40 cloves garlic
- 1/2 cup raw honey
- 1/2 cup apple cider vinegar Raw
Instructions
- Peel all garlic cloves. This is the part that takes the most time. You can use already peeled garlic but I've found this doesn't produce the same quality product. Fill your mason jar with the garlic cloves.
- Fill the jar 1/2 to 1/3 of the way full with honey, and then the rest of the way full of apple cider vinegar. More honey if you think you'd like it sweeter (think of a bread and butter pickle). Leave a bit of room at the top of the jar.
- Make sure the garlic is completely submerged in the liquid. You can use a “pickle pebble” (see notes) to completely submerge garlic. Place the lid on the jar and shake it well.
- Place your jar in a cool dry place (I leave it on my kitchen shelf) continue to shake the jar daily to mix all ingredients. You do not need to refrigerate at this stage. If the mixture begins to bubble simply open the lid to release some pressure and then replace lid.
- Allow garlic to ferment for at least 7-14 days. The longer it ferments the milder the flavor will be. I typically allow mine to ferment for almost a month.
- The colors of the garlic may change, do not worry this is normal.
- Once you are happy with the “potency” of the garlic you can refrigerate for up to 6 months.
Notes
- Adults can eat several cloves per day, especially when feeling under the weather.
- Children can eat 1/2 clove to a full clove per day during cold and flu season.
- You can also drink shots of the liquid for a bonus immunity boost.
Neala Burnett says
I am terrified and excited.
Terrified because who puts raw garlic and honey and apple cider vinegar to ferment and then eats it?
Excited because I want to!
A quart jar and a pint jar are sitting on the counter, shaken and weighted.
Now for burping the baby every day and then we’ll see.
Please tell me I’m not going to kill myself eating this….
Abra Pappa, MS, CNS, LDN says
Hi Neala! Ha, I totally understand, fermenting anything feels scary but I find solace in knowing it has been done for CENTURIES! Truly one of the most ancient forms of food preservation. Take care of your garlic babies, burp them, and just watch for any mold formation (which shouldn’t happen but that is the sign to throw it away!) Keep in mind that sometimes the garlic turns green/blue (I wrote about this in the post), this id due to a harmless chemical reaction between garlic’s sulfur compounds and amino acids, triggered by the acidity from fermentation (lactic acid) or pickling (vinegar).
Neala Burnett says
Thanks for the reassurance! It’s been 2 weeks, we’ve cracked the small jar open and eaten cloves. Still pretty strong flavored, but certainly mild enough to enjoy and I’m looking forward to immune boosting! Thank you so much!
Mindy L says
Thank you SO much for this recipe!!! Between back-to-school season and incoming cold/flu season, this is super needed. Between this, and your elderberry syrup recipe, my family should be all stocked up for the season 🙂
Do you usually eat the cloves solo, or eat them in addition to something else?
Abra Pappa, MS, CNS, LDN says
Hi Mindy! I’m so excited for you to make this! I typically eat 1-2 cloves per day during cold and flu season, just as is straight out of the jar (after they have finished their fermentation magic). BUT – I also love to use them in fun culinary ways, I’ll slice and add on top of salads, I also sometimes make a fermented garlic herb salsa of sorts (SO GOOD!). Many fun ways to enjoy 🙂
Diana Orban says
Hi Abra! It’s me again, Diana Orban. Thanks for this recipe! My family always made pickled garlic and used the canning process, something that I’ve never been comfortable doing by myself. This recipe solves the problem! Thank you so much. We also made pickled garlic scapes which are also delicious. I’ve been turning to your website almost exclusively because of your healthy and delicious recipes. Been a heath nut since my 20s and am now 73 and still kickin’!
Abra Pappa, MS, CNS, LDN says
Hi Diana!!! Pickled garlic scapes are genius! I typically have 100’s of scapes every year b/c I grow garlic in my garden! Pickling is happening this year.
I can’t tell you how much your comment means to me, you truly brightened my day. Keep it up – you know 70 is the new 40 🙂
Christina sharin says
Thankyou ,I’m going to make and try the garlic recipe, dose it need raw a.c.vineger? or can I use reg.vineger.
Abra Pappa, MS, CNS, LDN says
Hi, for best results I use raw apple cider vinegar.