Gonna sound stupid simple, but there we are: Peel a bunch of cloves, stuff 'em in a jar, cover with honey, walk away for 6-8 weeks.
Cramming is good, since the cloves will want to float up to the top of the jar. If you have one of those small round stones that come with some pickling kits, you can use that. Like all (most?) ferments, you want to minimize oxygen exposure. (Sound familiar?) I keep it in the fridge once the fermentation is done. And, like I mentioned, it can go into virtually any kitchen and liven it up.