Ingredients
- 1 cup or 1 whole head of organic garlic, cloves peeled and lightly crushed
- 1 cup + more organic, raw, local honey
Instructions
This is a delicious immune booster. I like to make a small batch each fall and use throughout the winter. It can be used preventatively or taken at first signs of a cold or illness.
Simply place your crushed garlic cloves in a small jar and cover with honey. Place lid on the jar loosely. Keep in a dark area of your kitchen counter. Allow to ferment for 1 month –stirring daily.
Within a few days or so you will notice little bubbles forming. You can start to taste it anytime. The flavor will mellow over time and the honey will become runnier. After the month I store mine in the fridge, you can store it in any cool, dark place. It will store for a long time.
To use: Pop a whole garlic clove in your mouth or take a spoonful of honey –or both. If you notice a cold coming on eat 1-3 garlic cloves per day. I use it as a salad dressing preventatively and also drizzle it over chicken, fish, or vegetables. You can also use it as a marinade or sauce.
The small amount of the juice from the garlic creates just enough liquid for the fermentation to happen. Occasionally a garlic clove will turn bluish during fermentation. This is not harmful and the garlic can still be used.
Optional: You can use a pH strip to check acidity –acidity should be 4.6 or lower. If not add a splash of apple cider vinegar.
DO NOT GIVE TO BABIES UNDER 1 YEAR OF AGE.