I am excited about this cold tonic and immune system booster! If I ever feel a sickness coming on, I often reach for a clove of garlic, so this blend of garlic, raw honey, and probiotics sounded perfect. I think of garlic as nature’s antibiotic-it boasts antiviral, antibacterial, anti-fungal, and even anti-cancerous properties! Garlic is a powerful immune system booster that stimulates the multiplication of white blood cells, which fight off infection in your body. This is due largely in part to the sulfur containing compound allicin, which I discovered is even more easily assimilated into your body after fermentation! And if that’s not enough, the raw honey added to the tonic is full of natural vitamins, enzymes, and antioxidants! Just like garlic, raw honey is also antiviral, antibacterial, anti-fungal, and it’s great for coating sore throats and reducing irritation. Combine the power raw honey and garlic with benefits of probiotics from the fermentation process and you have the perfect immune boosting, kick-your-cold-in-the-butt team!
Cold Tonic + Immune System Booster
recipe found here, which can be found in Rosemary Gladstar’s book: Medicinal Herbs
3 heads of garlic, or enough to fill jar of choice ( I used an 8 oz ball jar), peeled
1/2 c raw apple cider vinegar
Place peeled garlic in jar (check out this video for a quick tip on peeling a whole head in less than 10 seconds!). Add raw apple cider vinegar to completely cover the garlic. Cover and place in a dark place for 3 weeks, checking periodically to ensure garlic is fully submerged, adding more vinegar if necessary. After 3 weeks, strain off the liquid. Set 1/2 the liquid aside to use in dressings, marinades, or an immune boosting tea. Add the remaining liquid with an equal amount of raw honey in a saucepan over LOW heat (which is important for preserving enzymes and probiotics). Warm and stir until honey is dissolved in vinegar. Pour mixture back over garlic, cap, and store in a dark place for another 3 weeks. When done move to fridge for storage.
At the first sign of an illness, start eating a clove of garlic every few of hours. I try to take at about 3/day. If eating garlic raw isn’t appealing (mind you it will be less potent than a raw clove after fermenting), try blending it in a dressing or tea. It is crucial that you chew, crush, or mince the garlic as this is when the powerful medicinal properties. You can also use the liquid to make a tea, adding hot water, cayenne, lemon, and pressed ginger for some extra immune boosting benefits.
So, my garlic turned blue. Like, SCARY blue. Is there a way to avoid that?! Is it even safe?
Hi Vanessa! Some of mine turned blue, as well, and after a little research I found that it is normal and safe. Here’s an excerpt from What’s Cooking America: “The discoloration is due to pigments that form between sulfur compounds in garlic and amino acids. When the garlic tissue is disrupted, as happens in processing, an enzyme is liberated and reacts with it to form thiosulfinates compounds that then react with the natural amino acids in the garlic to form blue pigments. The age of garlic determines how much isoalliin there is in the first place, and the nature of the processing determines how much enzyme is liberated…Don’t worry, greenish-blue color changes aren’t harmful and your garlic is still safe to eat (unless you see other signs of spoilage).”
Interesting! Okay glad to hear it’s still safe. I’ll have to try with local garlic and see if it’s less blue. Thank you! 🙂
do you tighten the lid while it is fermenting? It seems like it could explode.
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