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Sauces and condiments from Home fermentation
Peeled raw garlic is covered with raw honey and left in a closed jar for a month or more. It is a home ferment that draws a lot of interest online, but extension food-safety specialists say no research shows it is safe, because garlic is low in acid and honey can carry botulism spores.
| Peeled raw garlic cloves | [askext2023] |
| Raw honey, to cover | [askext2023] |
Total time across the recorded steps: 30 days
What changes: Raw garlic cloves are peeled
The home recipe described to Extension starts with peeled raw garlic. Output: peeled raw garlic cloves.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Peeled raw garlic is covered with raw honey and left in a closed jar for a month or more. It is a home ferment that draws a lot of interest online, but extension food-safety specialists say no research shows it is safe, because garlic is low in acid and honey can carry botulism spores. Made in 4 steps over 30 days. The longest step, home batches stand on the shelf for a month or more, takes at least 30 days (Waite-Cusic J. 2023).
| Main step | at least 30 daysReported[askext2023] | Home batches stand on the shelf for a month or more |
|---|---|---|
| Acidity | pH 3.6–6Reported[askext2023][askext2023b] | Home batches stand on the shelf for a month or more |
Most fermented vegetables rely on a quick drop in acidity to keep them safe. Here the specialist notes that garlic is well above pH 4.6, honey's pH varies from 4.0 to over 6, and the specialist calls the surface where the garlic's high water activity meets the honey's low one a good place for C. botulinum.
Extension specialists call it risky or say they are not comfortable with its safety, and this page is not a recipe. Fermenting makes an oxygen-free setting where C. botulinum spores can grow and make toxin, honey commonly carries those spores, and garlic, which grows in soil, is a higher-risk crop even when peeled. Honey's pH is too inconsistent to rely on, garlic is low in acid, and the final water activity of the mix is unknown. A home maker who reported pH 3.6–4.1 in batches was still told the specialist was not comfortable with the safety of the ferment. The acid must drop fast, no data show this mix does so, and vinegar added later does not destroy toxin already formed. Honey can cause infant botulism in children under 1 year, and CDC says not to give honey or products made with it to a child that young. That matters here, because people make this ferment to protect children in particular from colds and flu.
Hazards the sources name: Clostridium botulinum; honey commonly carries its spores, and garlic grows in soil.
Every number is labelled with how it is known. How this atlas is made
