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.