This is really one of the easiest and most beneficial recipes you will ever make. Not only is garlic nature’s anti-viral, making it an incredible addition to your immune arsenal, it is also a natural anti-microbial and therefore perfect to balance your microbiome. The inclusion of Manuka honey is not just to increase the palatability of the garlic – high strength (methylglyoxyl, MGO) manuka honey is antibacterial, prebiotic, anti-inflammatory and wound healing in nature. A word of warning though, this is a potent and effective remedy, so do start gradually.
Ingredients
- 1 cup garlic cloves
- 1 cup raw Manuka honey (MGO 400+)
Method
- Peel garlic cloves and use the back of a knife to press down and on each garlic clove. This will help speed up the fermentation process as it encourages the garlic cloves to release their juices a little quicker.
- Add garlic to a sterilised mason jar and cover with honey.
- Seal the jar, flip upside down and store in a dark place (e.g. pantry) to begin the fermentation process.
- For the first couple of weeks, gas will rapidly build in the jar. Each day, flip the jar and slowly loosen the lid to release the gas build up before returning to the pantry.
- Within a few days, bubbles will start to form and once 14 days has lapsed (even better at 30 days), your fermented garlic is ready to consume straight from the jar.
- If your mason jar is airtight and stored correctly (dark, cool location), this can be stored for up to 6 months.