Looking for a simple, natural way to support your immune system year-round? Honey fermented garlic is a time-tested remedy full of antioxidants, antibacterial properties, and immune-boosting power. With just two ingredients, it’s easy to make at home and requires no special equipment.

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Why Honey Fermented Garlic?

• Garlic is rich in allicin, a compound known for its antibacterial, antiviral, and anti-inflammatory benefits.
• Raw honey contains enzymes, minerals, and natural antibiotics that support digestion and immunity.
• When combined, garlic and honey create a gentle fermentation that enhances their benefits and makes the garlic sweeter and easier to digest.

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You’ll Need:

• 1 cup of raw garlic cloves (peeled)
• 1 cup of raw, unpasteurized honey (local honey is best)
• A clean glass jar with a loose-fitting lid or fermentation-safe cap

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Instructions:

1. Peel the Garlic
   Use whole cloves, and gently crush them with the side of a knife (not too much—just enough to release the juices).
2. Add Garlic to the Jar
   Place the garlic cloves into your clean jar, leaving some room at the top.
3. Pour in the Honey
   Slowly pour honey over the garlic until all cloves are well covered. Stir gently with a clean spoon to remove air pockets.
4. Let it Ferment
   Loosely close the lid to allow gases to escape. Store the jar at room temperature, away from direct sunlight.
   • Stir or gently tip the jar every day for the first week.
   • After 2–3 weeks, small bubbles may appear—this means it’s fermenting!
   • Let it ferment for up to 4–6 weeks before using.
5. Store and Use
   Once fermented, store in a cool, dark place or the fridge. It will keep for several months.

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How to Use It:

• Eat 1 clove daily as an immune tonic
• Add to salad dressings or marinades
• Mix the honey into warm water with lemon (avoid hot water, as it kills the enzymes)

This powerful natural remedy is sweet, mild, and packed with benefits—perfect for daily wellness and staying strong all year long.