Garlic and Honey Immune Booster

With cold and flu season quickly approaching, its time to start making fermented garlic & honey. I am not a doctor, however, I am sharing what I use during the winter to help keep my immune system healthy.   For this recipe, you will need organic garlic heads.  Peel the garlic cloves, leaving them whole.  I fill a jar 3/4 way to the top.  It is best if you can find local raw honey.  Fill the jar with honey, leaving a 1 inch headspace at least to allow for the bubbling that will take place as your honey starts to ferment.  Be sure to use enough honey to completely cover the garlic.  Put the lid on tight  so that when you turn the jar upside down and it begins to build up pressure, the honey won't spew out .  Always remember to burp the jar at least once per day until the fermenting process stops.  I turn the jar upside down every other day to be sure that all of the cloves stay covered.

Keep turning the jar for a few days until it appears that the fermenting process has come to a halt.  This process could take 4-8 days.  At this point, the jar can be stored on the shelf indefinitely.  The longer.....the better!  

The longer your jar sits, the milder the cloves will become.  Remember that the honey is medicinal as well as the cloves of garlic.  At the first sign of a sniffle, I pop a spoonful of honey along with a garlic clove in my mouth.  It is quite delicious!