12 Cloves Garlic
1.5 cups of Raw Honey
mason jar with lid & band
1. Peel the garlic cloves. This works best if you firmly whack the cloves with a chefs knife. Don't whack the cloves too hard, otherwise the garlic will be crushed. The goal is to slightly bruise the garlic which will aid you in peeling.
2. Place the garlic in a mason jar. Add in the honey. Make sure you use raw honey (otherwise you won't get any fermentation!).
3. Tightly close the lid. Every few days, open the jar and stir. This releases the gases and also ensures all the garlic is submerged in the honey.
4. Ferment for at least a week. The honey will develop new flavors overtime and can be left to ferment for up to one month. The garlic will mellow and the honey will become more runny.