Another simple but delicious natural recipe to help boost your immunity.
Fermented Garlic & Honey, a recipe as old as time that has double the antimicrobial punch.
We are so thankful to Kylie at Two_Coasts for sharing her knowledge and experience of natural remedies with us. We love them so much that we just have to share the goodness with all of you x
1 Jar of Raw Manuka Honey (Depends on size of jar)
4 Heads of garlic (Standard 500g Honey or Jam Jar)
1 x Preserving Jar
Kawakawa Leaves, Apple Cider Vinegar, Rosemary,Cinnamon
Raw Manuka Honey naturally is really thick, so to make the honey pourable, on a stove top, heat a pot of water & place your honey in to heat gently until softened.
Peel garlic & break into cloves, using a knife, slightly crush / bruise your garlic. Put into your jar.
Once honey is warmed enough to pour, cover your garlic cloves completely. Seal lid & leave for 2 weeks to ferment out of direct sunlight.
Can be used by adding to your favourite recipes or a hot cup of tea. But best used as alternative natural medicine during flu season to treat coughs & colds over the winter months.
Honey starts to liquify and become extremely fluid and runny as it starts to ferment.
You will also notice the garlic cloves will float up to the top of the jar.
Bubbles should start forming after a day or two (a positive sign of fermentation!).
The bitter taste during the fermentation process, becomes much more pleasant as it ages.