@themoneymom: Raw garlic contains sulfur compounds like allicin, while honey contains antioxidants and has antimicrobial properties. We’re keeping this on hand during sick season. Just take a spoonful when we feel something coming on. Stay away from the doctor and urgent care if you can! HOW I MAKE IT: 8 bulbs of garlic. Separate into cloves. I literally just push down on the bulb and peel every clove individually, but I’m sure there’s a quicker way. Puncture each clove and let them sit for about 10 minutes. Put the garlic into a clean mason jar and completely cover with local raw honey. Store in a dark place. Flip the jar each day to keep the garlic coated. During active fermentation, pressure can build, so carefully loosen the lid as needed to release gas each day. Let it ferment for a minimum of 4-6 weeks. When someone in our house feels something coming on, take a spoonful of honey with a garlic clove. (if your baby is under 1- be sure to do your research on botulism)
