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Cheap Easy Healing: Fermented Garlic Honey.

From cuts to infections your go-to should be garlic.

Raw garlic to be specific.

I know we've posted about garlic before and I won't stop posting about it. You can't make me. You can read more about why garlic fucks here.

As promised, let's cut the BS and get down to how to ferment garlic in honey.

With antibiotic-resistant bacteria and claiming costs of medical treatments you ought to know how to take care of yourself.

Here's how to make a quick, cheap, and important tool. All you need is:

- 2 heads of garlic (preferably home grown or local)

- 1 jar for fermenting

- enough raw honey to cover the garlic (preferably local)

That's it.

Don't bullshit with the store bought Chinese honey that has been watered down with fake bs. Try your best to use actual raw honey, this is important.

You must lightly crush the garlic first to start the process.

This releases allicin. Allicin is a chemical found in fresh garlic. An enzyme called alliinase is activated when the clove is chopped or crushed. This enzyme converts alliin into allicin. Pure allicin only remains stable in freshly crushed or cut garlic for a short time. But letting garlic sit for 10 minutes after crushing or cutting it may help boost levels, and you can attempt to trap them in honey.

Unlike conventional antibiotics, allicin is volatile and can kill bacteria via the gas phase.

You can tell it's working because it'll get sticky and smell very pungent.

It's simple, crush the garlic. Put it into a clean jar. Cover with honey.

You can eat it just like this if you're nervous about fermenting, it's still going to be packed full of immune boosting properties.

I like to serve it on a small slice of bread with butter as fats help the allicin work.

To ferment the garlic in the honey all you need to do is loosely seal, flip it upside down, and wait.

You'll see it start to bubble, this is good. You'll want to flip it back up, burp it (let gas out) every day or so to prevent the jar from exploding. When it's been about a week, or whenever you're done fermenting, put it in the fridge.

You can eat it at any point in time, but the longer it ferments the stronger the properties will be. You don't want to over ferment and let it rot though.

Occasionally the garlic cloves turn a blue or green color due to a reaction during the fermentation process.

While it may be a bit alarming, it is not harmful and the honey garlic can still be used.

If you're real nervous, go online and buy some PH strips. The yeast cells used in fermentation can tolerate a pH of 4.0 to 8.5 but work best when the pH is between 4.0 and 6.0. This means that yeast cells require a slightly acidic environment to do their best fermenting.

If you start to get too far out of PH this is where scary things, like mold or botulism, can live. So if you're unsure, simply test.

How do you eat it? Raw. On bread. In baked goods. In a spoon like medicine.

You can use just the honey, just the garlic, or both. It's entirely up to you and the possibilities are endless.


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