FERMENTED GARLIC IN HONEY
A POWERFUL COLD & FLU IMMUNE BOOSTER
RAW & ALIVE HONEY is far superior to any other honey. It contains powerful anti-inflammatories, antioxidants, phytonutrients, B vitamins, folate, serves as a natural cough suppressant, relieves seasonal allergies, and so much more!
You don't have to add the vinegar, BUT if you are at all worried about bacteria, then definitely add it! Eat by the spoonful at your own discretion. NEVER FEED HONEY TO AN INFANT!
They say it will last for years on a shelf, but I like to use mine up within 1 year, then start a whole new batch every summer.
Ingredients
PEELED, FRESH, WHOLE GARLIC CLOVES
Clean Jar with Lid
Raw Alive Honey
Splash of Apple Cider Vinegar (optional)
Directions
First, start by washing a jar. The size of your jar depends on how many garlic cloves you wish to ferment! It really doesn't matter, as long as you COVER all the garlic with honey!
Peel all your garlic cloves, then place whole cloves into your jar. Fill the jar to the top, but leave about an inch of space from the top for the fermenting bubbles to begin. Use whatever garlic variety you like!
Now, pour your honey OVER the garlic cloves. Make sure you completely COVER every last piece of garlic!
Next, add a small amount of apple cider vinegar—I use a teaspoon to a tablespoon. It does not have to be exact! This jar is filled with antibacterial ingredients to begin with, but adding a splash of vinegar just makes it even safer!
STIR WELL!! Cover, label, and date jar. Place in a dark & cool cabinet and watch it every day for the first few weeks. You are waiting for it to start bubbling! It will bubble for a few weeks, until it can no longer bubble! The cloves will eventually turn BROWNISH and shrivel in size. THIS IS WHAT IS SUPPOSED TO HAPPEN! Stir it once a day to release air and keep everything moving around! Once it stops bubbling, it is ready to use!
