Step 1

Begin by peeling the garlic cloves. Next, lightly crush the cloves, which will help speed up the fermentation process.

Step 2

Place the crushed garlic in a sterilized glass jar with an airtight seal.

Step 3

Top the jar with honey, gently stir to mix it and close it with an airtight lid.

Step 4

Once sealed, turn the honey jar upside down (this is why a tight seal is crucial) and set it aside. Put a plate beneath the jar, just in case there is leakage.

Step 5

You should ‘burp’ the jar daily for 14 days. Burping involves unscrewing the lid to allow any co2 gases to release. Then close the jar and shake it, flip it upside down again, and place it aside.

Step 6

Move fast while burping the honey because you don't want to introduce too much oxygen into the jar, which can affect fermentation. Just a quick opening of the lid is sufficient to release the co2 gases.

Step 7

If for some reason fermentation hasn't started after a few days, you can add in a few spoonfuls of water to thin out the honey.

Step 8

After 14 days, the fermented honey is yours to eat. You can wait a month or longer for even better results.