Garlic cloves: Peel, cut off the ends, slice in half place in a clean sterilized jar. Use as much as you can to fill the jar at least half way. Be sure to leave at least 1 in space from top of jar. Cutting the garlic in half increases the surface area and speeds the process, while allowing more allicin to release and infuse into the honey. This is the good stuff we want happening.

Cover the jar in various ways, a tight lid, a loose lid, an airtight jar with flip lock lid, an airlock system, a cloth and rubber band, a coffee filter and rubber band. Etc

However you have covered it will determine how you care for it. This is your new baby for at least 2 weeks. Every day, you will have to stir or flip flop, and burp your jar. So tighten your jar, give it a flip and flop to make sure every piece or garlic gets recovered in the honey as they will float to the top. Or remove your airlock, or other lid and give it a stir. If using a tight lid. You HAVE to open it at least once a day to prevent explosion and let the fermentation gasses out.

This is safe to eat at ANY point during this process but once the fermentation is complete, give it more time. The honey will have thinned, and the garlic will start to sink. The longer the garlic sits, and infuses with the honey the darker, sweeter, and better tasting they will become. The spicy pungent taste you know from garlic will slowly deminish.