Step 1

You’ll need to peel the garlic using one of several methods. Then transfer the peeled garlic cloves to a sterilized glass jar with an airtight seal.

Step 2

It’s a good idea to lightly crush or chop the cloves in half to speed up the fermentation process. Alternatively, you could prod the whole cloves a few times - to encourage the release of their juices into the honey.

Step 3

Fill the jar with honey, mix it, and then seal it.

Step 4

Once sealed, turn the jar upside down (this is why a good seal is essential) and set it aside. Place a plate beneath the jar, just in case, though I’ve never had issues with overspill/leaks.

Step 5

For two weeks, you’ll need to ‘burp’ the jar daily. To do this, open the lid to allow any build-up of gases (coto release and then close, shake (or stir it), turn upside down, 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.

Step 6

After two weeks, the fermented garlic is ready to enjoy, though I’d wait a month for even better results! If you don’t plan on using it very often, then it may still need burping occasionally, though the build-up of gases will slow down over time.

Step 7

Store the jar of fermented garlic and honey in a cool dark location away from direct sunshine - like a kitchen cupboard or pantry. 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!Note that it’s normal for the honey and garlic to darken over time - it’s even normal for your garlic to turn blue/green (though this isn’t typical for a honey ferment)- it’s a natural reaction.