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Fermented Honey Garlic

Before we moved to Kelowna, we lived in suburban Calgary and, like every good double income Calgary family, went to the Calgary Farmers’ Market every week to load up on fresh, local produce at a very steep premium.  When we moved to a working farm in Kelowna, we were amazed at both the abundance and the relative cost of local produced in this town, and started to educate ourselves more on food preserving.  What amazes me is that every year we learn new techniques to preserve food and save food costs – our ancestors were really smart people with a lot of intuition.

This year, we purchased some garlic from a local farmstand, and our friends with bees generously provided us with endless jars of honey. The garlic, unfortunately, is already starting to spoil both due to the fact that we didn’t store it properly and it was not dried correctly, so we are working to preserve enough of it to last the winter.  This week, I’ll peel and freeze a bag of cloves for using in cooking, and a few days ago we stumbled upon a recipe for fermented honey garlic on social media, so we had to give it a try. 


The recipe is simple:, with the hardest part being patient enough to peel the garlic.  We made one large jar of sliced cloves with honey, and one smaller jar with crushed cloves and some finely chopped ginger, with the plan being to cook with the slices and take the garlic/ginger for colds and viruses this winter due to its anti-viral, anti-bacterial and anti-inflammatory properties. 


As you can see from the bubbles, the honey is already starting to ferment, and we are excited to see what the finished product is like in 4-6 weeks.  Also, note that the honey becomes runnier once the garlic is added, so this is a perfect use for honey that is a little older and has started to crystallize;  just add a bit, and keep topping up as it starts to settle.

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