Fermented Garlic in Honey

Lacto-fermentation is a biological process where sugars and starches in vegetables and fruit are converted into lactic acid by the many species of lactic acid bacteria. We're harnessing its power here.

The health benefits of this recipe rely on sourcing raw local honey; if you cannot find raw local honey, raw honey is the next best thing.

This recipe also makes use of a fermentation lock; they can be bought cheaply or DIY'd. For the ratios in this recipe, you'll want a 16-oz jar.