Honey and garlic both have potent medicinal properties, making it essential to keep them in your kitchen. They have been discovered to have a greater effect on the body when fermented together. To benefit from its numerous health advantages, you should give it a try.
Oligosaccharides, a prebiotic that encourages the healthful lactobacilli and bifidobacteria in the stomach, are abundant in honey.
Allicin, an organosulfur compound with a strong odor found in garlic, is activated when raw garlic cloves are bruised and exposed to oxygen. Garlic is also an excellent prebiotic.
Both are highly inflammatory, microbial, and fungal antagonistic. It supports appropriate blood sugar levels, has cardiovascular benefits, and prevents cancer.
How to make fermented garlic honey
1. Put two whole garlic cloves, peeled and crushed, in a 200 ml jar.
2. Cover the garlic with some raw honey.
3. Place the jar in a dark location to ferment, and cover it loosely with a lid to let the gases escape.
4. Gently flip the jar over each day to ensure that the honey is covering all of the garlic.
You will start to see some bubbles emerging on the honey's surface after a week. Additionally, honey will become lighter due to the moisture that garlic produces.
Take a whole clove or a teaspoon of honey every morning on an empty stomach after the first week.
Since raw honey already has the bacteria and wild yeast required for fermentation, it is employed.
The garlic cloves' inherent fluids are released during a light crushing or bruising action, which speeds up the fermentation process.
The advantages of fermented honey garlic are as follows:
1. Assists in reducing cold and flu symptoms.
2. It helps the body detoxify.
3. It aids in achieving and maintaining normal cholesterol levels.
4. It promotes normal levels of blood pressure.
5. It facilitates digestion
6. The immune systems are strengthened.
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