Did you know that lacto-fermented garlic far surpasses the nutritional value of fresh garlic? Studies have showed that the fermentation process significantly raises it’s healing properties and bioavailability. Nutrients in fermented foods such as garlic are much easier for the body to digest and assimilate.
Why Fermented Garlic is Better
- One study found that fermenting the garlic increased antioxidant properties by up to 13 times compared to the control garlic.
- Studies also show that fermented garlic contains high levels of hydrogen peroxide created during fermentation. Hydrogen peroxide is able to destroy harmful bacteria, viruses and fungi. As a result, fermented garlic is one of nature’s most powerful antibiotics.
- In 2004, the Journal of Agricultural and Food Chemistry published a study wherein it was discovered that garlic that was “pickled” with a brine fermentation process has more nutrients than raw garlic.
- The fermentation process significantly increases the levels of most amino acids and other nutrients such as riboflavin (Vitamin B2), alpha-tocopherol (Vitamin E), glutamic acid and arginine.
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How to Make Fermented Garlic Honey
Steps to Make It
- Peel as many cloves as it takes to fill the jar. Put the cloves of garlic into a mason jar, leaving an inch-and-a-half of space at the top.
- Then pour raw honey over the garlic and stir to make sure all the garlic is coated.
- Put the lid on the jar loosely and set it on your kitchen counter.
- Open the jar once a day to release the pressure created by fermentation.
- It might take a few days to a week for fermentation to begin. You can tell when you see tiny bubbles in the brine. The brine will also start to take on a nice golden-brown color.
- Leave on the counter for several days. You have several choices at this point – you could allow fermentation to continue for even up to a month or more.
- When you decide that it is done, screw the lid on firmly and put it in the fridge to store.
The combination of garlic and honey creates a potent mixture that is rich in antioxidants and has antimicrobial properties. Fermenting the garlic in honey enhances its nutritional benefits, making it even more effective in supporting the immune system, aiding digestion, and promoting healthy blood pressure levels.
One of the best things about this recipe is that it’s versatile. You can use it in cooking, as a marinade, or as a topping for toast or crackers.
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