Think of all the good properties both Honey and Garlic have! Thing of the Probiotic Possibilities – combined all together it creates an immaculate avour punch as well as ghts off any illnesses trying to come your way! Start it now so its ready in a months time. It can last a year simply in the cupboard, if your able to not eat it all and use it on salads, toasts and stir- fries!
Let the bubbles begin! This is a quite simple 'recipe'. All one needs is honey (unpasturized is best), garlic heads, a jar, and of course time.
Honey on its own is stable – meaning, it will not ferment, rot or sour spontaneously unless it is heated or in contact with moisture (more than 19% moisture means it will ferment). Mixing water and honey together simply makes mead – a honey-alcohol.
When we add garlic cloves to honey, there is just enough water in the garlic to help the honey ferment. The honey
pulls the water out and creates, over one months time and longer, a beautiful probiotic/antibacterial cold + u cure!
Simply nd a jar size of your choice. Put as many peeled garlic cloves in as you have patience for. Then ll the rest of the jar with honey. Make sure to label your jar when you started, so you can moniter the avour change, how long you have had it, when you like it best, etc.
Over the rst month, the thick honey will become more liquidy and bubbles will accumulate. It is necessary to release the gas to eliminate chances of jar bursts. Just make sure when you are ‘burping’ your jar of garlic-honey that you dont have a hot date over – they might not recognize the smell ;).