Crush the garlic bulbs and peel the garlic cloves (you aim for 30-35 large garlic cloves).

Gently press each garlic clove with the back of a spoon or a knife to sightly crush for helping the fermentation process.

Place the garlic cloves into an airtight jar, then pour the honey and use a wooden spoon to stir. Lid the jar, turn it upside down, then set it aside on the countertop for 30 days.

In the first couple of weeks, release the accumulated gas daily. To do so, briefly open the jar to release gas, then turn it upside down to cover the garlic with honey, then set it aside until the next day. Foaming is a normal process showing that the fermentation is going well, and the good bacteria are thriving.

Leave undisturbed for the next two weeks until the garlic is fully fermented.

Store in a cool place for up to a year.