Just raw honey, fresh garlic, and hot peppers transform over time into a sweet, spicy, deeply flavorful infusion that’s as delicious as it is useful!
And during cold and flu season, many people enjoy a spoonful stirred into warm tea or taken straight from the jar. Garlic and raw honey have both been traditionally used to support the body during seasonal illness, and this ferment is a simple way to keep those ingredients on hand. (As always, this is not medical advice, just a time-tested, home kitchen staple that many families have relied on for generations.)
The honey slowly draws moisture from the garlic and peppers, creating a natural fermentation that brings depth, complexity, and that unmistakable “alive” quality you can’t get from store-bought versions. It’s sweet. It’s warming. It has just enough kick. And it belongs in every real-food kitchen, especially during cold and flu season.
Click here to see the instagram reel tutorial!
Ingredients
- Sliced garlic
- Sliced hot peppers (I like 1 part peppers to 3 parts garlic)
- Raw honey
How to make it
- Fill a clean glass jar halfway with sliced garlic and peppers.
- Pour raw honey over the top until everything is fully submerged.
- Stir gently (or flip the jar slowly) to coat everything evenly and release air pockets.
- Loosely cover with a lid. Do not seal tightly, gases need room to escape.
- Let ferment at room temperature for 3–5 weeks. Every few days, give the jar a gentle flip or stir to keep everything coated.
- You’ll notice small bubbles forming, that’s a sign fermentation is active.
- Once it tastes balanced, sweet, spicy, and pleasantly garlicky, tighten the lid and move it to a cool pantry or the refrigerator.
Storage & How to Use
Because honey is naturally shelf-stable and antimicrobial, this ferment keeps well for many months. Storing it in the refrigerator will slow fermentation and preserve the flavor where you like it. If kept at room temperature, fermentation may continue slowly and the flavor will deepen.
Always keep the garlic and peppers submerged beneath the honey to prevent spoilage. If needed, simply stir or flip the jar.
Ways to use fermented garlic hot honey:
- Drizzle over roasted vegetables
- Spoon onto pizza or flatbread
- Brush over grilled chicken or pork
- Add to marinades or salad dressings
- Serve alongside cheese boards
- Stir a spoonful into warm tea when you’re feeling under the weather
It’s one of those small, simple recipes that makes homemade food feel intentional. Sweet heat, made the old-fashioned way.
If you try it, you may never go back to plain honey again!
