Raw local honey is near and dear to my heart because it started this whole journey. It became part of my routine during allergy season (you can read that full story here), and in my natural line of thinking, I started wondering how I could make it even better.
That curiosity became our Fermented Honey with Garlic, Ginger & Turmeric. We make it with local Las Vegas raw wildflower honey.
What Is Fermented Honey with Garlic, Ginger & Turmeric?
We start with raw local honey, then ferment it with garlic, ginger, turmeric, and a splash of apple cider vinegar. I know it sounds like a weird mix, but fermentation transforms the flavors. The garlic and ginger become almost candy-like, and the feedback we hear most often is that it is addictively delicious.
Why Garlic, Ginger & Turmeric?
These are not random additions. Garlic brings savory depth, ginger adds warmth, turmeric contributes an earthy note, and apple cider vinegar adds a bit of tang. Fermenting them together gives the flavors time to mellow and blend instead of simply sitting side by side in the jar.
Why We Ferment It
We could just mix raw garlic, ginger, and turmeric into honey and call it a day. We don’t, because fermenting it changes everything.
Over time, the sharp, harsh edges of the raw garlic and ginger mellow into something rich instead of overpowering. The flavors actually blend into the honey instead of just floating in it. And because it’s a living ferment, it keeps evolving in the jar long after it leaves our hands, deepening in color and flavor the longer it sits.
It takes a lot longer than just stirring ingredients into a jar. But it’s the difference between an infusion and the real thing.
How We Use It
We usually take a tablespoon straight off the spoon as part of our seasonal routine.When the seasons are giving us a hard time or we are feeling under the weather, we may take another spoonful or two throughout the day. Its thick, smooth texture feels good going down, and we use it in plenty of other ways in the kitchen too.
In the Kitchen
🥗 On salads as a dressing
🍞 On sourdough bread and toast
🥕 Drizzled over roasted veggies
🍚 Mixed into rice
🍗 As a dipping sauce for chicken
🍓 On fruit salad
đź«– Stirred into tea
🍲 Stirred into broth
💜 Really, you’re limited only by your imagination.
How to Store It
If you’ve got a jar of our Fermented Honey in your cabinet, here’s what you need to know about keeping it happy.
Give It a Stir
Every time you scoop some out, mix it up first. That’s normal. It’s not separating, it’s just doing what live fermented honey does.
It’s Going to Darken Over Time
That’s a good thing. Our Fermented Honey is still actively fermenting in the jar. As it ages, the color deepens and the flavor gets richer, kind of like a fine wine. If your honey looks different than the last jar you bought, that just means it’s had more time to develop.
Skip the Fridge
This one trips people up. Cold temperatures cause raw honey to crystallize, and fermented honey is no exception. It’s still 100% safe, it just gets harder to scoop and the texture changes. Keep it in your pantry or cabinet instead, and it’ll stay smooth and easy to use.
When stored and handled properly, it stays good for years.
