As far as I understand it, garlic has over 100 chemical compounds some of the most potent for antibacterial effect have a very short shelf life. The allicin begins to degrade almost immediately. With that being said there are other purposes for using garlic that are related to other compounds of which I am not familiar with the shelf life. For antibacterial purposes use within the day.

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kathy cruz

Hi Kathy,

Are you asking about fermented honey and garlic? Or just an infusion?

If you’re asking about fermented honey and garlic, I made some last fall that is still on my pantry shelf and it’s still good. It’s my understanding that it doesn’t go bad (someone please do correct me if I am wrong), but it will darken in color as it ages.

If you’re asking about an infusion, that hasn’t been fermented, I would store it in the fridge.

Hope that helps. 🙂

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Millicent Tennison

I started making honey fermented garlic about 3 years ago.  Cut up some garlic, cover with honey, burp the jar daily until the fermenting settles down.  I always have some in my kitchen cabinet.  It doesn’t spoil and is absolutely delicious!  I take some at any sign of illness coming on (or just because it tastes so good!) and almost never end up actually getting sick.

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Karen Proppe, Lyudmila Kollin