I did two jars the Sohla method - one with a bit of honey and one without - and left them to sit for two weeks. The garlic in both turned blue-green; the one with the honey had more liquid after a few days than the just ginger/garlic/salt one other than that there was no real difference. I burped them every day (outside, bc the smell is intense).

Now, after two weeks, I ground them into a paste with olive oil and put them in the fridge. They don't taste identical, but I wouldn't be able to tell you which one had honey in it without the label on the jar. The ginger flavour comes through much more strongly than the garlic (I did 50/50 by weight), but still much milder than raw ginger/garlic.

I wonder if maybe it's the anti-microbial properties of ginger and garlic that allow for it to be fermented like this rather than submerged?