Mabon Countdown Day 19

Fermented Garlic in Honey for Colds

As we know fall can be the height of the cold season.

While I am not saying don’t go see a doctor, if you are sick, please do so. This might help along with other medication. However, please consult your physician first.

What you will need;

• Jar

• Honey and Garlic in a 1:1 ratio (if you use 1 cup honey use 1 cup garlic etc)

How to Make

• peel the desired amount of garlic

• place into a wide-mouth mason jar (or another similar type jar in the size you wish to use)

• add enough honey to completely cover the garlic cloves (make sure they are fully coated with honey or you may end up causing mold or other bad bacteria)

• place the lid on the jar tightly, then tuck it into a dark place upside down (this is why you need the lid very tight)

• every day or so flip it upside down to coat the garlic cloves with honey. and place back in the cabinet upside down (this takes 2 weeks and continuous ‘burping’ of the contents)

• within a few days to a week, you should see small bubbles start to form on the surface of the honey

• the honey garlic will ferment for about a month, but you can eat it at any time, however, the flavour will continue to develop the more time you leave the mixture (the garlic will mellow, and the honey will become much runnier)

• store in a cool place for many months or even a year, if not longer (however it is probably better to use it and make more rather than to keep it)

* As per usual please be very careful when thinking of ingesting herbs, plants, and flowers 

**Please consult your family doctor or a professional if you are not certain of anything