Peel and bash each clove of garlic with the side of your knife.  Place into a sterilised jam jar and pour in just enough honey to cover.  The jar should be large enough to allow the contents to double in size.  Close tightly with lid.

Place on bench for 2-4 weeks to ferment.  Daily you need to open the jar to release excess carbon dioxide and flip upside down to ensure all the cloves are constantly coated in honey.  Mould will form if the cloves are exposed, I recommend flipping jar a few times a day in the beginning, until the cloves start to sink naturally.

Fermentation beings once you start to see bubbles forming.  If this hasn’t started within 4 days, add 1 teaspoon of water and continue steps above.

Continue these steps until the bubbles stop, the honey has thinned out and the cloves have sunk to the bottom.  This could take over a month.  After this stage, you can store in the fridge and it will continue to age.  It will last stored in a dark spot for years.