Check out this tasty immune system booster. The two main ingredients work together to keep viruses and bacterial infections from attacking the body. Raw, unfiltered honey is both enzymatic and packed full of minerals while garlic is an anti-viral and anti-bacterial food.
1 mason jar
Raw, unfiltered honey (from your local market, or a natural food market such as Trader Joe's or Lucky's)
Step 1: Prep the Garlic- Peel several garlic cloves to fill at least 3/4 of your mason jar.
Step 2: Pour some of your raw, unfiltered honey over the garlic so that the garlic is completely soaked. It's important to use raw, unfiltered honey that still carries bacteria and wild yeast for fermentation.
Step 3: Cover the jar loosely so that the concoction can air and store in a cool place for at least 3 weeks to ferment. Be sure to flip the jar upside down every once in a while so that all garlic will be coated.
Enjoy as is or as a glaze in your meal. Fermented honey garlic does not spoil, as long as you keep it in a cool place.