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Small jar of Manuka honey with cloves of peeled and bruised garlic throughout - honey dipper in the background.

Fermented Garlic Honey

Naturopath Lauren Glucina
Fermented garlic honey - an age old immune tonic to fight winter ailments! Prep time excludes the 3-4 weeks fermentation time.
4.8 from 5 votes
Prep Time 15 mins
Total Time 15 mins
Course Condiment
Cuisine Gluten free
Servings 17
Calories 58 kcal


  • 1-4 heads of garlic this depends on the size of your honey jar of course
  • 1 jar raw Manuka honey


  • Purchase a good quality Manuka honey in a glass jar, then let stand in a bath of warm water till it is soft enough to pour.
  • Pour the honey out into a sterilised jug and set aside. 
  • Peel ample garlic cloves, and gently bruise or crush each one. Add to the jar, leaving about an inch or two at the top. 
  • Pour the honey over the garlic, until completely covered - you want to avoid the garlic being exposed to oxygen. Save any leftover honey for later use.
  • Fasten the lid and let infuse for at least three weeks.
  • Enjoy a teaspoon/clove of fermented garlic honey daily.


  • I used two small heads of garlic in a 260g glass jar
  • If lots of bubbles start appearing, you may have to open the lid to release the gas
  • To that point - rest the honey on a plate in case it does bubble over
  • Nutrition panel is an estimate only


Calories: 58kcalCarbohydrates: 15gSugar: 14gCalcium: 20mg
Keyword Fermented Garlic Honey
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