200mlkelulut honey - can be substituted for regular raw honey + 1 teaspoon of apple cider vinegar
Method
Peel the garlic and cut off any ‘boo-boo spots’, as Brad Leone puts it. Give it a light bruise with the flat side of your knife, and place it in a small, airtight jar with the honey. Make sure to leave some headspace in your jar as the honey will start to bubble a little as it ferments. Give it a shake so the honey coats all of the garlic, and keep it at room temperature, away from direct sunlight, for at least 5 days. Open the jar to burp the air out every 2-3 days.
The garlic honey can keep at room temperature for many months, and some people have even kept theirs for years! As long as it remains pretty acidic (below pH 4.6), it’ll last for as long as you keep it. Drizzle the honey over pizzas and salads, pop a candied garlic down the hatch whenever you feel like it, or have a spoonful of the honey every day to boost your immune system!