Fermented Garlic Honey🍯 🧄

[slappy]

Add some lemon juice, whiskey, and warm water, and you've got yourself an old fashioned elixir that'll cure death. 😂

[JG_SmileSOBright]

Fights infection and good for digestion. My grandma took a spoonful everyday and I do too. My skin is magnificent ❤

[elizabethbritton]

Poke holes in the peeled garlic bulbs with a skewer point.. helps to release the allisin

[mikeho]

Leave in Sun and take it in before set.. Do this for 49/days. Every 3 days unscrew the lid to let the gas out. After Days there is no need. By leaving it in the Sun. It will be 1000 times more potent. For those people who staring at the Sun in the morning, the sun give us so much power..

[mst]

I like the way garlic feels when I peel it with my fingers. It smells so good and it really absorbs into skin.

[eac-guy]

Allicin becomes more potent when the garlic is slightly crushed exposing it to air for about 15 minutes. To also remove garlic skins faster slightly crush garlic clove garlic it usually falls away easily from skins

[JoolieOoliee]

Updates on pairing? Cooking with it? The garlic specifically. I know what to do with the honey.

[TaNgLeD]

Ive had a huge jar for 5-6 years now, tastes great and no sign of mold or anything

[cherylschumaker]

So good for colds also ginger and honey

[kitaboo]

I started my fermented garlic two weeks ago it's about ready now I been take a spoon full of it everyday

[jetryan]

I've tried a new Twist on this and it's still in process, by adding organic turmeric (anti-inflammatory) & ginger bits to the garlic. We'll see how it all turns out!

[BrandonLee]

The reason why you flip it is to keep the garlic covered with the honey. Otherwise as the fermentation process creates bubbles to also creates pockets of air around the garlic. If you don’t flip it that are will increase the risk of garlic botulism… which happens from improper storing garlic or garlic oil. During the fermentation process the honey coats the garlic, it helps to decrease the acidity. If you add apple cider vinegar to the mix at the time of making it, it will actually lower the acidity level even further and will help to make it last longer keeping the acidity level in the safe zone… otherwise you should test the ph levels if you are making batches that will take you over a month to consume. Just honey and garlic alone after the first month the acidity level will have risen getting close to unsafe acidity levels. After 2 months you are just dipping your toes in the acidity pool, your waist deep wading through murky waters in some tropical rainforest… meaning nothing goes wrong and it you just continue using it, or some parasite swims up your youwho but you have no clue and causes issues that conventional medicine will never figure out what the issue is and the rest of your life is one doctor visit after another, or you straight up get garlic botulism and get severely sick.. it’s a coin flip game that you didn’t know you were playing… so either monitor the ph levels or add some apple cider vinegar in as you make it (not after… adding it as you make it drops the acidity levels at the beginning so it’s starting with a lower acidity level and helps to maintain a lower acidity level. If you add after it actually increases to acidity levels

[TNT]

So for a year u have to open it every day or it will explode or u only open it up daily for the two weeks it takes to ferment? Serious question here.

[dennisseeker]

regarding crushing for allicin, most of the research i have read --
It will degrade after producing the compound depends on light/ ph and other factors from only an hour or so up to a few days-- then it is gone-- that is the reason i do not crush when i make the honey ferment. and just so people know, you can buy fermentation lids and glass weights to make fermenting easier, i have done the flipping burping method and i would burp 2 or 4 times a day and flip a few times a day, .
but a person should research before crushing, yes i get it normally before eating crush and wait 15 min sure but i think you will find it will all be gone in a short time

[ComboMuster]

For whoever don't know just take 2 teaspoons of that on empty stomach every morning. You will thank me one week later.

[joesorrentino]

i made this yesterday morning with 10 cloves of garlic, 24oz honey, and a 1L jar. i had to separate them into two jars this morning bc of all the pressure when i burped it this AM. the honey that leaked over the sides was sooo garlicky. i loved it!

[cassies]

This is so healthy! When you feel a cold coming starting taking a spoonful in the morning/bedtime.

[dennisseeker]

Results: At room temperature, allicin in aqueous extract was most stable at pH 5-6 but degraded quickly at lower or higher pH. It began to degrade within 0.5 h and was not detectable after 2 h when the pH was higher than 11 or lower than 1.5. It degraded quickly when the temperature was higher than 40 °C and especially higher than 70 °C. At room temperature, allicin in water could be stored for 5 days without obvious degradation. Higher concentrations of allicin in solution were somewhat more stable than low concentrations.

[maryhanns]

Love both ingredients. Good for your immune system

[jbw]

Wow. That is truly an allicin wonderland.