I tried it once, but its been a while. I didnt do anything special, and it turned out great. Was a nice boost when i was sick then.

nostr:nprofile1qqsgk539zq9ercdt86rv5r3qnzarmsyca4gnuc7d728p5cq05q9xkrgpr9mhxue69uhhyetvv9ujuumwdae8gtnnda3kjctv9uq3vamnwvaz7tm9v3jkutnwdaehgu3wd3skuep0qy88wumn8ghj7mn0wvhxcmmv9uqdhrq0 is the king of garlic

Ohh we’ve done just about every type of fermented garlic you can think of but never this. Is it just honey + garlic?

That’s it. Usually turn it upside down every so often.

Take the garlic out and throw away the honey, then throw out the garlic too.

I have scary red flag warnings tucked-away in my kitchen "files" (unavailable to me now...) about garlic and botulism and that's why we don't... ?? do anything anaerobic with garlic?? might be worth your while to check??

No experience but encouragement, keep at it

It's best to make a few slits in the garlic cloves with a knife so that they can mix more easily with the honey.