I should also mention, and I hope others notice this thread too, that I have fermented about 5 bulbs of garlic into 1kg of raw organic honey. It takes about 10 days or so to ferment into a pleasant sweet smelling garlic odour. The garlic is much easier to eat and I don’t effect the typical garlic odour. I like to crush each clove with the heel of my palm using a knife to open it up a bit and release its juices. Then place the few dozen bulbs into a large mason jar and cover with raw unpasteurised honey. It will ferment for a few weeks, so release the pressure each day. I suggest turning the jar over and sitting it on its lid then base each morning and evening because the garlic on top tends to float up. The result is a sweet and subtle garlic smell that arises from the jar when opened. Apparently a little garlic honey drizzled on ricotta cheese smeared on sourdough toast is amazing… I’ve yet to try it but will soon!
