Peel the garlic
Gently peel all the garlic cloves. You can leave them whole, but I recommend poking holes in them with a toothpick
Add garlic to jar
Place the garlic cloves into a clean, dry glass jar, filling it about halfway.
Pour in raw honey
Slowly pour the raw honey over the garlic until the cloves are fully submerged. Leave about 1 inch of space at the top of the jar — fermentation needs a little breathing room.
Use a clean spoon to stir gently, making sure all the garlic is coated. Place the lid on loosely (do not tighten all the way).
Stir and seal loosely
Let it ferment
Set the jar in a cool, dark place for 3–4 weeks. Follow the next steps closely! You don't want your jar to explode! For the first week, open the lid once a day to “burp” the jar and release built-up gases. I literally put a timer on my phone so wouldn't forget.
Over the next few weeks continue to stir the honey.
Believe me the magic is happening!
Over time, the honey will become thinner and syrupy, and the garlic will mellow in flavor. This is normal and a good sign!
After fermentation, you can tighten the lid and store the jar at room temperature or in the refrigerator. It will continue to ferment slowly and can last several months.