You’ll need to peel the garlic. Then transfer the peeled garlic cloves to a sterilized glass jar with an airtight seal. It’s a good idea to lightly crush or chop the cloves in half to speed up the fermentation process.
Pour the honey over the garlic, mix it, and then seal it. Once sealed, turn the jar upside down (this is why a good seal is essential) a couple of times to ensure all the garlic is coated. Place a plate beneath the jar, just in case it spills out.
For two weeks, you’ll need to ‘burp’ the jar daily. To do this, open the lid to allow any build-up of gases (co2) to release and then close, shake (or stir it) and set aside again.
Be quick while doing this as too much oxygen introduced to the honey and garlic at this stage can impact the fermentation process. Just a quick opening of the lid should be enough to release the gases.
During this time, you’ll likely see "activity" in the form of foaming or bubbling within the jar. The amount can vary, and it won’t always be majorly noticeable. The honey will become more watery, too, as the garlic releases liquid into the mixture.
After two weeks, the fermented garlic is ready to enjoy, but a month will provide even better results. You can even let it go for a longer time.
Store the jar of fermented garlic and honey in a cool dark location away from direct sunshine – like a kitchen cupboard or pantry, or you can refrigerate it. Once refrigerated, the fermentation process will stop. As long as you store the honey with an airtight lid and don’t allow any moisture to enter the jar, then the garlic honey can last for years, but I know you will eat it sooner.
