5 from 5 votes
Natural Remedies for Cold and Flu including peer reviewed literature on the efficacy of each treatment. DIY recipes, natural treatments, easy to follow instructions. A comprehensive guide to keep you healthy during the cold and flu season.
Honey Fermented Garlic
Prep Time
5 mins
Total Time
5 mins

Easy fermented garlic with honey and apple cider vinegar. Your natural immunity booster.

Course: Fermented
Cuisine: Medicinal
Author: AbraPappa
  • 30-40 cloves garlic (about 5 whole heads of garlic)
  • raw honey
  • raw apple cider vinegar
Tools Needed
  • 16 ounce mason jar
  1. 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. 

  2. 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. 

  3. 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.

  4. 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.

  5. 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.

  6. The colors of the garlic may change, do not worry this is normal.

  7. Once you are happy with the "potency" of the garlic you can refrigerate for up to 6 months.

Recipe Notes