Garlic Fermented in Honey

This simple technique provides preserved garlic plus a delicious garlic-infused fermented honey, which you want in your salad dressings, marinating your roasted veg, drizzled over pasta, and spooned into your mouth.


  • as much garlic as you want
  • unpasteurized honey


  • Peel garlic cloves and place in a jar.
  • Pour honey so the cloves are submerged. 
  • Stir in a teaspoon of water, which kickstarts fermentation.
  • Loosely cover the jar with a lid and allow to ferment at room temperature for at least a month. I’ve gone up to a year, and the results were wildly intense, almost medicinal. The cloves may float to the top, particularly at the start of the fermentation period, so be sure to stir the garlic back under so it doesn’t spend too much time exposed to oxygen.
  • To store, just seal the lid tightly and keep at room temperature, using the garlic and infused honey as needed.

Black Garlic

You are either the kind of person that is willing to keep a slow cooker plugged in for weeks at a time in service of delicious garlic, or you are not. This recipe is for those in the first camp. The results are most definitely worth it. If you like caramelized onions, you will adore black garlic. It’s sweet and deep and mellow- more candy than vegetable.


  • a slow cooker with a “keep warm” setting


  • as many whole heads of garlic as you can get your hands on


  • Place whole heads of garlic in slow cooker.
  • Plug it in, place on lid, and set to “keep warm” (which should be around 135°F).
  • Allow garlic to slowly transform into black gold over the course of 2-3 weeks. Open and reseal the lid every day or so to release excess moisture. The garlic is ready once the cloves are soft and black.
  • Store black garlic in fridge in an airtight container. It will keep indefinitely.

Bean + Herb Soup with So Much Garlic

It’s been a rough couple weeks y’all. But a comforting bowl of warm soup goes a long way towards soothing most ailments, physical and emotional. I think my Italian peasant foremothers would approve of this simple dish.

I’m trying to work my way through the little half-finished jars of condiments and fermentation experiments in my fridge. When I pickle veggies with garlic cloves (which is most of the time), I like to save all the garlic covered in brine. It’s like a much better version of pre-peeled garlic. I used one whole jar of pickled garlic cloves for this soup (about 30 cloves). If that sounds scary to you, feel free to reduce. But know that the slow boil mellows out the garlic flavor significantly. Raw garlic cloves are totally fine if you don’t have any pickled ones handy.


  • olive oil
  • 8-12 cups of stock (or salted water with a generous pour of white wine)
  • 1-2 cups dried chickpeas, soaked in plenty of water for 12-24 hours
  • 20-30 peeled garlic cloves (if you got pickled, that’s great!)
  • 1/2 an onion, chopped
  • 3-4 celery stalks, chopped (throw is a carrot or two if you want)
  • 2 big pinches of fennel seed
  • 1 big pinch red pepper flakes
  • salt and pepper to taste
  • about 1 cup roughly chopped fresh parsley and basil (add a bit of rosemary, oregano, and/or sage if desired)
  • optional: freshly grated parmesan


  • In a pot over medium heat, add one or two healthy glugs of olive oil. Saute onions and celery for 20-30 minutes, stirring occasionally, until onions are soft and golden. 
  • Add fennel seed, red pepper flakes, and garlic cloves and saute for another minute or two. 
  • Drain chickpeas (which have been soaking in water on the counter overnight), rinse, and add to pot along with stock. Bring to a boil, then reduce heat and allow contents to gently simmer for one or two hours. If liquid is evaporating too fast, add in more water and turn down the heat. Taste and season with salt and pepper. Perhaps add honey, vinegar, or miso, if that’s what it needs. The soup is ready when chickpeas and garlic are soft and the flavor is deep and rich.
  • Right before serving, stir in herbs. Grate parmesan on top. Serve with crusty bread if possible.