I have scary red flag warnings tucked-away in my kitchen "files" (unavailable to me now...) about garlic and botulism and that's why we don't... ?? do anything anaerobic with garlic??
might be worth your while to check??
My first go at honey fermented garlic 👩🏼🍳
If anyone has experience doing this let me know your tips!
Discussion
Yeah it's the raw garlic but also the honey that can be a breeding grown for botulinum. My understanding is there is a certain pH required for it to grow so I'll be testing the end product and adding apple cider vinegar to increase pH if needed for safety.