Garlic and honey alone each have fabulous medicinal and nutritional benefits. Pair them together and add some fermentation to enhance all of their benefits and you get some powerful health in one little jar.
We should all eat raw garlic every day to get the full benefit of it, but chomping away on raw garlic cloves is not for most of us. However, once garlic is fermented in honey the taste is really pleasant and a bit candy like.
Using organic honey and garlic: Make up a jar of this and keep it in your fridge so that you will be all set for next winter (or the next time you get sick). The garlic is ready to eat after a few days but tastes much better when it has hung out in the honey for a few months. I try to replace the garlic cloves with fresh ones whenever I’ve taken some out for use, so the jar remains pretty much full at all times.
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