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Garlic Fermented in Honey

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This is not so much a recipe as a simple remedy or ingredient. At the first sign of a cold or flu infection, eat a garlic clove three times a day until the infection subsides. The garlic can also be used in recipes – marinades and salad dressings are a couple of suggestions. The honey can also be used topically as a treatment for small infected wounds.




Peel enough garlic cloves to fill a jam jar with a lid.
Cover with raw honey (not set honey). (Just enough to cover.)
Leave about 3cm head space.
Replace the lid.

From now on, leave the jar in a warm place and just swirl it daily to ensure the garlic is coated in honey.
After a few days, you will see the bubbles of fermentation. Each day the bubbles are there, as well as swirling, just open the jar to allow the gas to escape.
When it has stopped bubbling you do not need to release the lid. It can be used now, but this ferment is good for years – possibly forever! The garlic will discolour after a while but as long as there is no mould, it is edible.
Store at room temperature – do not refrigerate.

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