Peel garlic cloves. Discard any cloves that are damaged or brown. Place garlic cloves in a glass jar and cover with honey. use a weight to keep garlic cloves submerged. Seal airtight.
Let ferment a room temperature. For the first 2 weeks, gently shake the jar every day to thoroughly mix honey with the liquid released from the garlic and to submerge stray garlic cloves. During the first week, every 2 days, released the gasses that have accumulated by slightly unscrewing the ring of the jar for a few seconds, then sealing airtight.
Let stand for another 2 weeks. By then, the honey will have turned much more liquid, almost like water.
Keeps for one year at room temperature. Use in savory recipes that require a sweetener, use to make vinaigrettes, have a teaspoon to help a sore throat. Use garlic cloves in recipes.