Two pantry staples combine for an easy introduction to the world of fermentation. Garlic’s anti-inflammatory, antioxidant powers combine with raw honey's antibacterial, immunity-boosting properties to produce a quick ferment. The fragrant combo turns into a nutritious, tasty, sauce-like condiment that can be used as a finishing drizzle for savory dishes, brushed on pizza crust, or as an ingredient in sauces or marinades.

Using raw honey is crucial to your success here. Among its other beneficial properties, raw honey contains natural yeasts and does not spoil as long as the lid is left on. The only enemy of shelf-stable honey is water. For example, you can make honey simple syrup with a ratio of water to honey, but if you let it sit long enough that mixture will eventually ferment and transform into mead – though that’s not a bad day’s work for someone interested in fermentation.

The gently crushed garlic cloves provide enough liquid to kick off fermentation in the raw honey. You will notice the mixture start to loosen and become runnier as fermentation occurs. If the cloves turn blue or green don’t fret, they are still safe to eat. The bright hue is due to allicin, a key enzyme in garlic that provides many health benefits and gives the plant its pungent scent.

1. Leave cloves whole but gently bruised. Add garlic to a Mason jar and cover completely with honey, making sure the cloves are submerged. Leave space between the honey and the top of the jar. Cap the jar loosely.

2. Be prepared to turn the mix occasionally and "burp" the jar as bubbles start to form. Screw the lid tight when you do this, then loosen again after burping. Let the combination sit for a few days or up to a year and use as desired.