Peel the garlic cloves and place them on a cutting board. Use the flat side of a knife to lightly crush each clove. This helps release the natural juices and flavors, which are essential for fermentation.

In a mixing bowl, combine the crushed garlic cloves and sea salt. Mix well to ensure the salt is evenly distributed among the garlic.

Add the raw honey to the garlic and salt mixture. Stir gently until the garlic is well coated with honey. The honey will start to draw moisture from the garlic, which is crucial for fermentation.

Transfer the garlic and honey mixture into a clean glass jar. Leave some space at the top of the jar to allow for expansion during fermentation.

Seal the jar with a lid, but do not tighten it completely. Fermentation produces gases that need to escape, so a loose lid will allow for this while keeping contaminants out.

Place the jar in a cool, dark place (around 60-70°F or 15-21°C) for 1 to 2 weeks. Check the jar every few days to ensure the garlic is submerged in honey. If necessary, use a clean utensil to push the garlic down.

After 1-2 weeks, taste the garlic honey. It should have a tangy flavor with a hint of sweetness. If it’s to your liking, seal the jar tightly and store it in the refrigerator. If you prefer a stronger flavor, you can let it ferment for up to 4 weeks.