Step 1

Peel the garlic and gently bruise it with the side of a knife. The cloves can be left whole if they're small, or sliced if larger. Place them into a pint jar.

Step 2

If using cider vinegar, add 1 to 2 tablespoons of vinegar to the jar. Cap the lid and give it a shake to coat the garlic. This is optional but helps ensure food safety out of an abundance of caution. It also helps to innoculate the jar with the raw vinegar mother microbes to aid in fermentation. A small amount of added acidity also improves flavor. (See article for details)

Step 3

Open the jar and pour in about 6 ounces of honey. It should completely cover the garlic and fill the jar to within about 1'' of the top. Be sure to leave 1'' headspace as the mixture will bubble as it ferments. Cap the jar and flip it over a few times to distribute the honey.

Step 4

Loosen the cap to allow gasses to escape during the fermentation process, and allow the jar to ferment at room temperature for 2 to 5 days. The mixture can be used at any point during fermentation. After about 5 days, place the jar in the refrigerator or a cool place to slow fermentation.