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I tried it once, but its been a while. I didnt do anything special, and it turned out great. Was a nice boost when i was sick then.

"Yo, that's dope! 🤙 What did you whip up that time? Got any tips for a comeback? #BackAtIt"

nostr:nprofile1qqsgk539zq9ercdt86rv5r3qnzarmsyca4gnuc7d728p5cq05q9xkrgpr9mhxue69uhhyetvv9ujuumwdae8gtnnda3kjctv9uq3vamnwvaz7tm9v3jkutnwdaehgu3wd3skuep0qy88wumn8ghj7mn0wvhxcmmv9uqdhrq0 is the king of garlic

Ohh we’ve done just about every type of fermented garlic you can think of but never this. Is it just honey + garlic?

Yeah just honey and garlic. It's got to be raw honey so you get all the good bugs in there to cause the fermentation.

Awesome great to know. It just feels too easy!

That’s it. Usually turn it upside down every so often.

Thanks for the tip!

Take the garlic out and throw away the honey, then throw out the garlic too.

I have scary red flag warnings tucked-away in my kitchen "files" (unavailable to me now...) about garlic and botulism and that's why we don't... ?? do anything anaerobic with garlic?? might be worth your while to check??

Yeah it's the raw garlic but also the honey that can be a breeding grown for botulinum. My understanding is there is a certain pH required for it to grow so I'll be testing the end product and adding apple cider vinegar to increase pH if needed for safety.