Peel the garlic cloves and remove the heel at the bottom of each clove. Lightly crush, but do not completely smash each clove, so that the honey can penetrate more easily. The juice from the garlic also helps thin the honey enough to begin fermentation.
In a pint jar, layer the peeled garlic until the jar is nearly full. Leave about an inch and a half of headspace from the top of the lid.
Pour raw liquid honey over the garlic cloves, enough to cover the garlic, shaking the jar now and then to settle out air bubbles. Cover the garlic completely, but leave at least 1/2” headspace, to allow space for fermentation.
Secure a lid on the pint jar and allow it to sit out on the counter for about 4 weeks. Burp the jar, releasing any built-up gasses every few days, more frequently in the first two weeks.
The garlic cloves will darken slightly, and the honey becomes runnier as it ferments.
It’s fun rolled in sushi, in a ramen bowl, or over rice. The longer it sits, the more pronounced the turnip flavor becomes. At that stage, it would be a delicious contrast to a dish of roasted roots.
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