I still have a large amount of garlic from last year's harvest and it's starting to sprout. So I decided to preserve it by lightly fermenting it in honey.
Here's the how-to I followed. The weather was cool so it took longer to bubble than I had read. Once it was done I started using just the honey-garlic syrup in marinades and salad dressing. Yum! And the cloves have a smooth taste, not hot like raw garlic usually is.