As with any change in seasons, the change in weather can always be hard on our immune systems. You may feel weak or tried or maybe picked up a small cold. Or maybe spring allergies are kicking your butt! Today I am going to share my favorite go-to "medicine" for this kind of stuff. Honey fermented garlic is magic in my eyes! Honey is an a strong antibacterial that help to fight off infection. It also contains antiseptic properties, enzymes and wild yeast that help your gut regulate the bodies systems. The wild yeast is helpful in the process of fermenting too. Garlic is one of my favorite herbs and rightfully so. It is such a powerful plant ally. It is immune boosting, an anti-inflammatory, anti-fungal, antibacterial, antiseptic, expectorant, and antihistamine. Combined with the magic that is fermentation this stuff is gold!
So how do you make it?
Easy!
First get your materials together. You will need:
Some sort of jar. ( I use a quart mason jar with a screw top lid).
Raw honey (I would choose Moody Bees, hehe!)
Really potent garlic, preferably local and organic (I get mine from Alternative Roots Farm, MN)
Now that you have everything, the hardest part is pealing all that garlic! I leave the cloves whole, but you can cut them into smaller pieces if you'd like. Put the cloves in the jar. I fill it to about half way.
Pour the honey over it until the jar is about 3/4 full. You will want to leave room for the fermentation process. The garlic cloves should contain enough water to kick start the fermentation but if you feel it is not enough just the tiniest amount of water will do the trick. Put the lid on loosely and you may want to put a small bowl or dish under the jar. It can leak if you are not careful. Store in a room temperature, dark place and let it do it's magic. I usually stir it every few days. This also allows me to check on it. After about a month your fermented garlic is ready!
You can take a spoonful a day or use it in cooking! Very tasty and sooo good for you!
So how do you make it?
Easy!
First get your materials together. You will need:
Some sort of jar. ( I use a quart mason jar with a screw top lid).
Raw honey (I would choose Moody Bees, hehe!)
Really potent garlic, preferably local and organic (I get mine from Alternative Roots Farm, MN)
Now that you have everything, the hardest part is pealing all that garlic! I leave the cloves whole, but you can cut them into smaller pieces if you'd like. Put the cloves in the jar. I fill it to about half way.
Pour the honey over it until the jar is about 3/4 full. You will want to leave room for the fermentation process. The garlic cloves should contain enough water to kick start the fermentation but if you feel it is not enough just the tiniest amount of water will do the trick. Put the lid on loosely and you may want to put a small bowl or dish under the jar. It can leak if you are not careful. Store in a room temperature, dark place and let it do it's magic. I usually stir it every few days. This also allows me to check on it. After about a month your fermented garlic is ready!
You can take a spoonful a day or use it in cooking! Very tasty and sooo good for you!
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