So I am seeking to do a easy fermented honey garlic the place there is simply honey and garlic within the jar (plus just a little of apple cider vinegar). There are about 2 bulbs of garlic inside of (as much as about part the jar that I am the usage of) and sufficient honey to just about utterly submerge the garlic.
At the 1st day, the honey began effervescent and many others so I believed the whole thing was once going just right. Sadly it is been four days and on a daily basis since, the whole thing appears inert. There is not any bubbles and many others on the floor, the honey turns out to have stayed the similar texture (no longer get extra liquid-y), and there is no gasoline/sound when I attempt to burp the jar. Any concept what will have long gone unsuitable?