Fill the jar

• Place the peeled garlic cloves in a clean glass jar.
• Pour the honey over the garlic until fully covered, leaving a little headspace.

Let it ferment

• Close the lid and keep the jar at room temperature, away from direct light.
• The garlic will ferment in the honey and release gas, building pressure inside the jar.

Burp the jar daily

• Set the jar in a bowl in case it overflows.
• Loosen the lid slowly to release the gas gradually, holding the jar with a good grip.
• Do this every day to avoid the batch blowing up.

Flip and mix

• Flip the jar gently so the honey coats all the garlic and everything mixes well.

Finish the fermentation

• Keep burping daily for a few more weeks until the garlic is ready.
• Once ready, the honey garlic can be stored for a very long time, even years.