Peel as many garlic cloves as you can fit in your jar of choice. In the pictures above I used two bulbs of elephant garlic

Add garlic to your jar and add enough apple cider vinegar to completely cover the bulbs

Let sit in a warm spot, like a sunny window, for 3-4 weeks

After 3-4 weeks, separate the garlic from the liquid into two jars by straining it with a fine mesh sieve. Divide the liquid in half. Half of this liquid will go into a jar in the fridge. This can be used for salad dressings and marinades as a tangy, garlicky vinegar

Put the other half of the liquid into a small saucepan and add an equal amount of honey

Over very low heat, warm your honey and vinegar just until the honey melts into the liquid, being careful not to get the liquid too hot. Pour the honey vinegar sauce over the garlic in the jar and let ferment for another 3-4 weeks

After 3-4 weeks store fermented garlic in a cool dark place

It will keep for a year or more. That is if you can resist eating it first!