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Crush garlic cloves with the blade of a French knife. It's important to crush the garlic as it helps speed up the fermentation process.
Place crushed garlic cloves in a clean mason jar and top with raw honey. The glass jar should be large enough to double the capacity of the ingredients. Close the jar with a hermetically sealed lid.
Flip the closed jar upside down daily to make sure all garlic cloves are coated with honey.
Once air bubbles start forming you know your garlic honey is fermenting. Each day burp your jar by removing the lid to release carbon dioxide. If for some reason fermentation has not begun after a few days, simply add a few spoons of water to thin out the mixture.
Continue the process until fermentation slows down and the honey thins out into a syrup. Once the bubbles stop the garlic cloves should sink to the bottom of the jar.
Store the fermented garlic honey in a sealed jar, unrefrigerated to let it age.
Fermented garlic honey is best enjoyed after 3 months of aging. The finished product can be stored in a dark place at room temperature for up to a year.