You simply let the mixture ferment at room temperature, with no added salt or sugar.  The honey quickly transforms in viscosity into a much more liquid state, where the liquid honey becomes infused with a strong garlic flavor.  It’s incredible.

Prep time: 20 minutes

Fermentation duration: 1-2 weeks

Serves: 100

Try it with! My absolute favorite thing to do with this fermented garlic honey is to brush a small quantity on the outer edge of a cooked pizza crust.  The sweetness from the honey and aromatic flavors from the garlic pair amazingly well with a wide variety of salty and cheesy pizza toppings.    

As a side note, please avoid storing raw garlic in oil for an indefinite period of time.  When storing raw vegetables like garlic submerged in oil for long periods, you run the risk of serious contamination that can be harmful for your health. If you are worried about storing garlic in honey, feel free to add some distilled white vinegar to the final product.  Note that the addition of acidity to the fermented garlic honey will have the tendency to turn the garlic cloves a greenish/blue type color.  Without the presence of any added acidity in the recipe below, you should still expect the color of the raw garlic cloves to darken over time—this is normal.  

I used to work at a spot in Massachusetts slinging pizzas, where we had a hot honey that was often drizzled on pizzas after baking.  Back then, we used Urfa Biber chili flakes, which are really interesting to experiment with.  If you want to make a fermented version of this very spicy hot honey that we used, add a few heaping Tablespoons of your desired red pepper flakes to the fermenting honey and garlic mixture.