In the old ways of the kitchen, there was a deep respect for “sharp” foods. Ingredients like garlic and onion were never seen as mere seasonings; they were valued for their ability to cut through stagnation and support the body’s natural defenses like a finely honed tool. When combined with the golden embrace of raw honey, these pungent roots undergo a beautiful transformation through the quiet process of fermentation.

This three-ingredient preparation—Honey, Garlic, and Onion—is a cornerstone of the traditional apothecary. It relies on the honest, potent gifts of the earth to create a syrup that is both savory and sweet. By choosing this path, you are opting for a clean, whole-food approach to wellness that avoids the synthetic additives of modern alternatives, honoring the wisdom that has kept households vibrant for centuries.

A Legacy of Potency
In folk tradition, each of these ingredients serves a specific, vital role:

Garlic: Often called “the king of the garden,” it has been used for millennia to support a clean and resilient system.

Onion: A traditional companion to garlic, onions are cherished for their ability to soothe the breath and provide a gentle, cleansing influence.

Raw Honey: More than just a sweetener, honey acts as the fermenting medium, drawing the “vital juices” out of the garlic and onion while adding its own soothing qualities.

A Wholesome Recipe: The “Knife” Ferment
This simple preparation takes a little patience, but the result is a powerful, shelf-stable syrup that every pantry should have.

Ingredients:

1 small White or red onion (chopped)

1 whole head of Garlic (cloves peeled and slightly crushed)

1 cup Raw honey (or enough to completely cover the vegetables)

Directions:

Prepare: Peel and chop the onion into small pieces. Peel the garlic cloves and give them a light “bash” with the side of your knife to release their natural essences without fully mashing them.

Jar: Place the onion and garlic into a clean, dry glass jar. Do not pack them too tightly; leave a little breathing room.

Cover: Pour the raw honey over the onion and garlic. Use a clean spoon to stir and ensure every piece is thoroughly coated and submerged. Leave about an inch of “headspace” at the top of the jar.

Ferment: Close the lid loosely. Store the jar in a dark cupboard. Every day for the first week, tighten the lid and flip the jar upside down to coat everything, then loosen the lid again to let the “gas” escape.

Wait: Let it sit for 2 to 4 weeks. You will notice the honey becoming much thinner and runnier as the juices from the onion and garlic mix with it.

Savor: Take a spoonful of the syrup daily, or eat a piece of the fermented garlic when you feel your body needs extra support.