Garlic Honey: The Natural Remedy Your Immune System Will Thank You For
If vampires don’t fear you yet, they will now. Welcome to the gloriously sticky, slightly funky, and wildly effective world of fermented garlic honey. Yes, it’s exactly what it sounds like—and yes, it actually tastes amazing, and no, you don’t need to be a wellness guru to make it.
This simple, two-ingredient DIY immune booster is not only easy to make, but it’s also your new best friend for seasonal allergies, cold prevention, and that mysterious summer bug no one ever sees coming. Ready to get a little garlicky?
Ingredients:
1–2 heads of garlic
1 cup of raw, local honey (the local part matters—it helps with allergy relief!)
Glass Jar
How to Make Fermented Garlic Honey:
Peel each clove of garlic. Pro tip: Smash the bulb gently with the flat of your knife to loosen the cloves—less peeling, more winning.
Lightly crush each clove. You don’t want garlic paste, just a good press to release allicin (aka the magic compound that does the healing).
Drop your bruised garlic into a clean glass jar.
Pour in your honey, making sure to cover the garlic completely. The cloves might float at first—don’t worry, they’ll settle as the fermentation gets groovy.
Close the lid loosely. Fermentation creates gas, and we’re not trying to cause an explosive garlic incident in your pantry.
Turn the jar daily and "burp" it (aka open it to release built-up gases). This helps circulate the honey and keeps the fermentation happy.
Let it sit at room temperature for about 2 weeks, or until the honey becomes noticeably thinner and the garlic softens.
That’s it. You’ve just brewed yourself a small jar of wellness gold.
From Jar to Joy: How to Use This Golden Goodness -
Daily Dose of Awesome: Take a teaspoon straight up like a bold little wellness shot. It’s like a warm hug for your immune system.
Toast’s New Best Friend: Drizzle over sourdough, rye, or whatever carb you’ve got. Think garlic bread meets honey toast—with superpowers.
Spring Sneezes? Not Today: Use it as your daily allergy armor. One spoonful a day keeps the pollen away (probably).
Winter Warrior Mode: When the sniffles start lurking, take a spoonful to give your immune system a pep talk.
Feeling Funky?: Pop a whole clove. Don’t panic—they’re mellow, sweet, and way less intense than raw garlic. Like a vampire-safe gummy bear.
Sneaky Chef Move: Swirl it into marinades, salad dressings, or glazes for a funky-sweet twist your dinner guests will never see coming.
Garlic Honey: Nature’s Little Power Couple -
Garlic contains allicin, a potent compound known to fight bacteria and viruses, while raw honey helps inhibit harmful microbes—together, they create a natural defense without the side effects of synthetic antibiotics.
Fermentation introduces beneficial bacteria and prebiotics that help balance your gut flora, which plays a critical role in digestion, immunity, and even mental health.
The antimicrobial and anti-inflammatory properties of garlic and honey can soothe sore throats, ease congestion, and help clear out respiratory infections more quickly.
Both garlic and honey contain antioxidants and sulfur compounds that combat oxidative stress and may help reduce inflammation throughout the body, aiding in pain relief and chronic condition management.
Taken daily, fermented garlic honey can modulate immune response and reduce histamine reactions, making it a natural ally for seasonal allergy relief and year-round immune support.
Our honey comes from a neighbor who keeps bees in their backyard—literally. It doesn’t get more local unless the bees handed it to us themselves.
Pro Tips:
Use raw, unfiltered honey to ensure fermentation-friendly bacteria are present.
Local honey may help your body acclimate to regional allergens—great news if spring usually means sneeze city.
Store at room temperature, out of direct sunlight, and don't refrigerate. Fermentation slows way down in the cold.
So next time you're raiding the pantry, skip the sugar-laden syrups and synthetic pills. A spoonful of this fermented garlic honey really does help the allergies go down.
Stay sticky, stay strong, and let the fermentation begin.
Enjoy,
The Cheeky Maiden