Sterilize a jar in a water bath.
Peel the garlic, making sure to leave it in whole form, not minced or chopped.
Put the garlic in a jar.
Add the tamari.
If the honey is not liquified, you can put the honey jar in a double boiler and warm it slightly until it is liquid.
Add the honey to the garlic and tamari.
Shake well and add the star anise pods.
Let sit for 3 months in the refrigerator.
For the first month, take out of the fridge every few days, open and stir the honey and garlic. This mixes the honey into the tamari and also releases any gas build up.
You can begin eating the garlic after one month, but it is much better tasting after 3 months. You can eat the garlic and use the honeyed tamari for stir-fries.
Storage: Store it in fridge for up to a year. Eat garlic within a year and use the leftover tamari as marinade or sauce for stir fry
