This recipe combines the natural antibacterial and enzymatic properties of raw honey with the savory punch of garlic and the aromatic complexity of herbs. It’s perfect as a probiotic condiment, a spread for toast, or a flavorful addition to cheese boards and dressings.
🧂 Ingredients:

• 2 cups raw, unfiltered honey (the purer, the better! Like House of Hunny varietals)
• 10–12 whole garlic cloves, peeled (organic preferred)
• 1–2 sprigs fresh thyme
• 1 sprig fresh rosemary
• Zest of 1 organic lemon
• A few black peppercorns (optional)
• Sterilized 350–400 ml glass jar with a tight lid

🥣 Instructions:

1. Prepare the Garlic:
   Lightly crush each garlic clove with the flat side of a knife (don’t mash it—just crack it slightly). This helps release the juices and speeds up fermentation.
2. Layer the Jar:
   Place the garlic cloves in the jar along with the fresh herbs, lemon zest, and optional peppercorns.
3. Pour in the Honey:
   Slowly pour the raw honey over the garlic until all ingredients are fully submerged. Leave at least 1–1.5 cm of space at the top to allow for expansion during fermentation.
4. Seal & Store:
   Seal the jar loosely (not airtight) or use a fermentation lid to allow gasses to escape. Place the jar in a cool, dark place (18–22°C is ideal).
5. Ferment:
   Let it ferment for 2 to 3 weeks, gently flipping or stirring the jar every few days to keep everything coated and to release bubbles. The honey will become thinner and more liquid as it draws moisture from the garlic.
6. Taste & Use:
   Once the garlic has mellowed and the flavor deepens, it’s ready! Store in the fridge to slow fermentation and enjoy for up to 3–6 months.

🍯 Uses:

• Add to marinades or salad dressings
• Spread over warm sourdough or crackers
• Serve with aged cheeses or roasted vegetables
• Mix a spoonful into warm (not hot!) herbal tea for a savory twist