Naturopathic Control: Fermented garlic in honey

Consuming spoons of fermented garlic in honey (the honey and or garlic) may be used as a natural home remedy. It is anti-viral, anti-bacterial, anti-inflammatory and is therefore commonly used as a natural remedy for fighting colds, flus and sore throats. Additionally, it is generally used to boost the immune system, even when someone is not ill.

You will need:

vinegar, used to lower the pH in anticipation of the alkalinizing effect that the garlic has on the honey, roughly 1 tbsp to about 10 cloves of garlic. The acidity is very important to avoid botulism (a neurotoxin). Add the vinegar at the start of your process because adding it later will only lower the pH and not get rid of pre-existing neurotoxin.
garlic, sliced / diced / whole.
Optional additions:

ginger
turmeric

honey, raw, unfiltered
glass jar
Optional: weight to keep the garlic submerged, especially if you can not stir or shake the jar daily.

Steps

Place the vinegar and garlic into the jar
Pour honey until it submerges the garlic
Cover and allow to stand at room temperature. Ensure that the honey covers the garlic (to avoid spoilage). Alternatively, you can place the mixture into the refrigerator immediately.
Depending on your climate, the ferment should be ready within 2 to 4 weeks.
Observations:

The honey becomes more viscous as the honey extracts the water content of the garlic.
Bubbles appear within a few days
Over time, the garlic shrinks and sinks on its own (without the weights)
The honey extracts the allicin from the garlic (the signature pungent garlic flavor). Even after 30 days, the taste of the cloves will remain strong but less so than raw garlic. The sweetness of the honey creates a nice, smooth balance.