Makes 16 servings
Prep time: 10 minutes
Fermentation time: three days
1 head garlic
2 cups raw honey
Wash a canning jar and lid in hot soapy water and let air dry.
Prep garlic by smashing and peeling each clove. Place smashed garlic cloves in the canning jar, then add raw honey until all the garlic is submerged.
Seal the jar and set aside at room temperature for three days before use.
Once the garlic is fermented, release the gases every few days by unscrewing the lid and stirring the contents. Store at room temperature.