The second way to transform and preserve garlic is to use honey to ferment it. Just add honey to cover peeled garlic, and be patient. Let it bubbles as honey extract water out of garlic, stir everyday until bubble subsides.
When garlic sinks to the bottom after a few months, it is time to start enjoying them, crunchy, with a reduced garlic flavour. The longer you keep it, the milder is the garlic flavour. The honey can be used in cooking or making drinks.
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