Fermented Garlic (Honey Garlic)

Method

1. Peel the garlic cloves and lightly crush each one with the flat side of a knife — just enough to crack them slightly. This helps the fermentation get going.
2. Place the garlic cloves in a clean half-pint or small jar.
3. Pour the raw honey over the garlic, making sure all cloves are submerged. Leave about 1 inch of headspace — this will bubble.
4. Stir gently. Seal the jar loosely (gases need to escape).
5. Place on a plate or saucer (honey may seep out early on). For the first week, flip the jar upside down once daily to keep the garlic coated (garlic floats at first and will sink as fermentation progresses).
6. Burp the lid daily for the first 2 weeks — you'll hear gas escaping.
7. After 1 month, the garlic will be soft and golden, the honey thin and tangy. It's usable now but gets better at 3 months. After the first month, you can seal it tightly.