As a natural antibiotic, garlic cloves are well-known for their ability to strengthen the immune system.
Honey, both raw and organic, has antimicrobial and preservation properties while also adding a sweet taste to the garlic and improving the mixture’s overall palatability.
Making Your Own Honey-Fermented Garlic
Get the Garlic Ready: To begin, peel around three quarters of a jar’s worth of garlic cloves. The health benefits of garlic are amplified when it is fresh.
Make a Honey Submersion: Coat the garlic cloves entirely with raw, organic honey. To provide room for the cloves to grow somewhat during fermenting, add enough honey.
To store, cover the jar with its lid so it fits snugly. To finish the fermentation process, place the jar in a dark, room-temperature location. A shelf in a cabinet or pantry will do the trick.
Be patient: it will take at least a month for the garlic and honey to ferment. Once the garlic cloves have loosened their grip and the honey has reduced slightly, absorbing some of the garlic’s flavor, you may begin to use the combination.
Crucial Safety Hint
Although it’s usually safe to ferment garlic in honey, people should know that fermenting garlic in an anaerobic (oxygen-free) environment might lead to botulism. Use only fresh, high-quality ingredients and immerse the garlic completely in honey to reduce this danger. You may also aid in the prevention of bacteria development by keeping the mixture in a dark, cool area and using sterile, clean jars.
Adopting the Magical Remedy
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