Great for what ails you, or if the idea of sweet garlic entices you.

What you’ll need:
Raw honey(needs to be raw, otherwise no fermentation) amount based on size of jar
Whole garlic bulbs (fresh as possible) 1-2 bulbs based on size of jar
A mason or similar glass jar capable of air tight sealing.
Three weeks of patience

Peel your garlic in whatever manner you prefer. I’d recommend classic crushing with the flat of a knife. Mild bruising of the garlic cloves is fine. Let them sit for about 10-15 minutes, then place them in your sealable container. Next, pour enough honey to fill to about the halfway mark. Seal the container.

Every day for the next three weeks, burp the jar. Simply pop the lid a moment to depressurize it. If this isn’t done, the pressure could break the jar.

After three weeks the honey should be free flowing and partially clear (I forgot to take a pic of the later batches, above is first and was kinda off in proportions). This will keep on the shelf for some time after. Use as you like. The garlic has a milder taste, and works well with chicken and ham. But use it how you like, it’s kinda broad in that regard

(How do I rotate the photo on a phone browser!?)