How To Make Garlic Fermented In Honey
This is more of a method than a recipe.
Peel and lightly crush enough garlic to fill a 250 mL (or larger depending on how much you like this) Mason jar. Drizzle enough unpasturised honey into jar to cover and submerge the garlic.
Loosely put a lid on top that will allow any CO2 to escape.
Stir occasionally and push any floating garlic back below the level of the honey.
Leave on the counter at room temp.
Within a couple of weeks the honey will become a watery liquid and the garlic will turn a golden or darker brown.
Can be stored at room temperature almost indefinitely.
The honey and garlic can be used in salad dressings, marinades for meat, on pizza… the uses are endless.