This might end up being your favorite
it might be your favorite secret
In either case, its power packed nutrients
are a gift to the body.
I keep some around just in case someone claims they are coming down with something, has a sore throat or is not feeling vibrant. The honey becomes liquified and carries the taste of sweet garlic. The garlic becomes even more strong and soft, with a sweetness from the honey.
After the initial fermentation stage, I put it into the refrigerator to maintain the quality, but refrigeration is not essential. It can be taken as a tonic with just the liquid or the cloves can be eaten whole.
I would considering serving the garlic as a condiment on an appetizer plate with cheeses and meats without anyone realizing the health benefits. The honey drizzled over cheese could be very interesting. It is a successful addition to vegetables or cooking. Let your imagination be your guide.
Garlic cloves, peeled
Lead-free glass jar with lid
Fill a jar with garlic cloves and top with enough raw honey to cover cloves completely, leaving a small amount of room at the top of the jar. Lid the jar and place it in a small bowl in case the process causes gasses to bubble over.
Leave the jar on the counter and taste it after a week and after two weeks. You will see the changes with the honey becoming liquified and the garlic becoming stronger. You can leave it out for a month or use at any point throughout the process. When I reach a process point I like, the jar goes into the refrigerator.