When cold and flu season hits, having a simple, natural remedy in your kitchen can make all the difference. How to Make Fermented Garlic Honey Cold Remedy is an easy traditional method that combines raw honey and fresh garlic into a powerful, immune-supporting staple. This fermented garlic and honey mixture has been used for generations as a home remedy for colds, sore throats, and overall wellness support. The best part? It takes just minutes to prepare and slowly transforms into a flavorful, soothing infusion right on your counter.
This fermented garlic honey recipe uses raw honey and whole garlic cloves to create a naturally fermented infusion that develops over time. As the garlic sits submerged, the honey thins and transforms into a flavorful garlic honey blend that many people keep on hand during cold and flu season. It’s a simple fermented garlic and honey mixture that requires minimal effort and no special equipment.
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Jump to:
- Why you'll love This Fermented Garlic and Honey Recipe
- 🍯Ingredients for Fermented Garlic and Honey
- What you'll need for Fermented Honey Garlic
- 🌿 Uses and Benefits of Fermented Garlic and Honey
- How to Make This Traditional Garlic and Honey Remedy
- How to use this Ancient Cold Immune Boosting Remedy
- Keep the Garlic Submerged
- More Cozy Recipes
- 📖 Recipe
- 💬 Comments
Why you'll love This Fermented Garlic and Honey Recipe
🧄 Flavor: Sweet, mellow honey with softened garlic that's rich and savory.
🍯 Texture: Silky pourable honey with fermented garlic cloves.
💪🏼 Effort: Just two ingredients and a few minutes of prep!
🤧 Use: Perfect for stirring into warm drink and keeping on hand during cold and allergy season.
🍯Ingredients for Fermented Garlic and Honey
What you'll need for Fermented Honey Garlic
You only need a few simple ingredients and a clean glass jar to start the fermentation process for this fermented garlic honey recipe.
- Fresh Garlic Cloves – Use whole, peeled garlic cloves. As they sit in honey during the fermentation process, they soften, mellow, and develop a smoother, less sharp flavor.
- Raw Honey (Unfiltered Honey Works Too) – Raw honey helps support natural yeasts that kickstart fermentation. It will slowly become thinner as it draws moisture from the garlic cloves.
- Clean Glass Jar with Tight Seal – A mason jar or clamp-top glass jar works best. You want an airtight container that still allows you to open it easily during the first week of fermentation to release gases.
🌿 Uses and Benefits of Fermented Garlic and Honey
- Traditional Home Remedy – This garlic and honey blend has been used for generations as a natural kitchen remedy during cold and allergy season.
- Soothing for the Throat – Many people take a spoonful when their throat feels scratchy or irritated.
- Immune Support – Raw honey and garlic are both valued in traditional cooking for their wellness-supporting properties.
- Easy to Use – Stir into warm water or tea, drizzle into broths, or take by the spoonful.
How to Make This Traditional Garlic and Honey Remedy
- Step 1: Fill the Jar with Garlic Cloves Place peeled fresh garlic cloves into a clean glass jar or mason jar, filling it about halfway.
- Step 2: Pour Raw Honey Over the Garlic Slowly pour raw honey over the garlic cloves until they are completely submerged. Make sure no cloves stick out above the honey.
- Step 3: Seal the Jar Loosely at First Cover the jar with a lid, but don’t tighten it completely during the first week of fermentation. Natural yeasts will create gases as the fermentation process begins.
- Step 4: Store at Room Temperature Keep the jar at room temperature in a cool dark place, away from direct sunlight.
- Step 5: Burp the Jar Daily (First Week) Once a day during the first week of fermentation, open the jar briefly to release built-up gases, then reseal.
- Step 6: Watch the Fermentation Process You may notice bubbles forming and the honey becoming thinner. This is normal and means the fermentation process is working.
Step 7: Allow the fermented garlic honey to sit for at least 2–4 weeks. The flavor continues to improve over time.
How to use this Ancient Cold Immune Boosting Remedy
- Take a small spoonful as part of your routine during cold and allergy season. You can also stir it into warm water or tea, drizzle into broths, or use it in savory dishes for a sweet and garlicky flavor.
Keep the Garlic Submerged
- During the first week of fermentation, the garlic cloves may float to the top as gases form. Use a clean spoon to gently press the cloves back down into the raw honey every few days to keep them fully submerged. Keeping the garlic covered helps support the fermentation process and prevents exposure to air.
Yes, this traditional mixture uses raw honey, which is naturally low in moisture and has antimicrobial properties. During fermentation, the honey draws moisture from the garlic and supports natural fermentation. Always use clean jars and utensils, and keep garlic fully submerged.
No. Garlic stored in oil can be unsafe at room temperature because oil creates a low-oxygen environment where harmful bacteria can grow if not handled properly. Honey behaves differently and has been used traditionally for this type of fermentation.
Discard if you see mold, smell anything unpleasant, or notice unusual discoloration. Fermented garlic honey should smell sweet and garlicky, not sour or rotten.
You’ll see bubbles and thinning honey within the first week. Flavor continues developing over several weeks.
When stored at room temperature in a cool, dark place with the garlic fully submerged, fermented garlic and honey can last for many months. Over time, the flavor continues to develop. Always use clean utensils when scooping, and discard if you see mold, notice an unpleasant smell, or see unusual discoloration.
More Cozy Recipes
📖 Recipe
How to Make Fermented Garlic Honey Cold Remedy
Equipment
Ingredients
- 1 cup Raw Honey
- 1 cup Fresh Garlic Cloves, Peeled About 2-3 heads of garlic
Instructions
- Fill the Jar with Garlic Cloves Place peeled fresh garlic cloves into a clean glass jar or mason jar, filling it about halfway.
- Pour the raw honey over the garlic cloves until they are completely submerged. Tap the jar gently or use a spoon to remove any trapped air bubbles.
- Seal the jar loosely and place it in a cool, dark place at room temperature.
- During the first week, open the jar once a day to release built-up gases (this is called “burping” the jar). This is a normal part of the fermentation process.
- Every few days, use a clean spoon to gently press the garlic cloves back under the honey so they stay fully submerged.
- You may start to see small bubbles forming, and the honey will slowly become thinner. This means fermentation has begun.
- Let the mixture ferment for at least 2–3 weeks before using. The flavor will continue to develop over time.
- Take a small spoonful as part of your routine during cold and allergy season. You can also stir it into warm water or tea, drizzle into broths, or use it in savory dishes for a sweet and garlicky flavor.
Benny
Very intereting idea. I have some in a jar right now, and so far, so good!
Brenda
This sounds so good. Honey are garlic are a great combo. I can't wait until mine is done!
Claudia
I started a jar of fermented garlic honey and now keep it on hand all winter—simple to make and one of those old-school remedies people swear by.