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Friday 21 August 2026 03:56:08 GMT

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Đồ Hay Mỗi Ngày :

đã chốt

2026-08-24 05:15:13

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Mẹ Đảm Review :

vừa nhận hàng 5sao

2026-08-21 05:07:34

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Gia Dụng 4.0 :

dùng thích cực

2026-08-21 04:02:09

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sáng lắm

2026-08-21 03:59:57

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Another old-fashioned recipe I’m bringing back from Grandma’s Pantry 🧄🍯 There’s something I love about going back to the simple things people have been making for generations—and fermented honey garlic is one of them. Garlic has been traditionally used for centuries, and when it’s crushed, it forms allicin, one of the compounds that gives fresh garlic its distinctive properties. I’m using raw Manuka honey because it contains naturally occurring MGO (methylglyoxal) and is known for its unique antibacterial properties. You can absolutely use a good-quality raw honey too. FERMENTED HONEY GARLIC 🧄 1-1.5 cup Fresh garlic cloves 🍯 Raw Manuka honey, enough to completely coat the garlic 🫙 Clean glass jar Lightly crush the garlic, add it to your jar, and cover completely with honey, leaving some room at the top. Keep the lid loose or burp it daily to release pressure. Gently turn the jar each day to keep the garlic coated, then let it ferment at room temperature, away from direct sunlight, for about 4 weeks. Why do I make this? I love having simple, traditional foods like this prepared and waiting in my pantry, especially during sick season. For me, it’s about being prepared before we need something instead of waiting until someone in the house isn’t feeling their best. Make sure to follow along because in about 4 weeks, I’ll show you how mine turned out and exactly what I do with it during sick season! Grandma’s Pantry is filling up. Honey should never be given to children under 1 year old. 🍯🧄Want the honey + jar I used? Comment “GH” and I’ll send you the links! #GrandmasPantry #FermentedGarlic #HoneyGarlic #SickSeason #NaturalLiving

Another old-fashioned recipe I’m bringing back from Grandma’s Pantry 🧄🍯 There’s something I love about going back to the simple things people have been making for generations—and fermented honey garlic is one of them. Garlic has been traditionally used for centuries, and when it’s crushed, it forms allicin, one of the compounds that gives fresh garlic its distinctive properties. I’m using raw Manuka honey because it contains naturally occurring MGO (methylglyoxal) and is known for its unique antibacterial properties. You can absolutely use a good-quality raw honey too. FERMENTED HONEY GARLIC 🧄 1-1.5 cup Fresh garlic cloves 🍯 Raw Manuka honey, enough to completely coat the garlic 🫙 Clean glass jar Lightly crush the garlic, add it to your jar, and cover completely with honey, leaving some room at the top. Keep the lid loose or burp it daily to release pressure. Gently turn the jar each day to keep the garlic coated, then let it ferment at room temperature, away from direct sunlight, for about 4 weeks. Why do I make this? I love having simple, traditional foods like this prepared and waiting in my pantry, especially during sick season. For me, it’s about being prepared before we need something instead of waiting until someone in the house isn’t feeling their best. Make sure to follow along because in about 4 weeks, I’ll show you how mine turned out and exactly what I do with it during sick season! Grandma’s Pantry is filling up. Honey should never be given to children under 1 year old. 🍯🧄Want the honey + jar I used? Comment “GH” and I’ll send you the links! #GrandmasPantry #FermentedGarlic #HoneyGarlic #SickSeason #NaturalLiving

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