Honey-Fermented Garlic with Pepper

Place the serving of peeled garlic cloves into a clean glass jar.

Completely cover the garlic with honey, ensuring the liquid reaches the rim of the container.

Add peppers (such as jalapeños or biquinho peppers) to the mixture, if you desire a spicy touch.

Close the jar tightly, but not airtight.

Store the preserve in a cool, dry place (like a pantry), without the need for initial refrigeration.

During the fermentation process, which lasts four to six weeks, open the jar daily to release accumulated gases (carbon dioxide).

After the maturation period (about one month with daily opening), the garlic will be soft and reddish, ready for consumption.

Once ready, the honey-fermented garlic can be sealed and refrigerated for later storage.