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For centuries, traditional healers have combined two kitchen staples to create a powerful, immune-boosting remedy that is also a culinary favorite. Honey-fermented garlic is both prebiotic and probiotic-rich, making it a versatile food for gut and overall health.
Transforming garlic and honey into herbal “liquid gold” is easy. With a few simple tricks that make the process safe and efficient, you can enjoy this sweet and tangy ferment in just a couple of weeks.
When Culinary and Medicinal Uses Fuse
Garlic has long been valued for its ability to fight germs and support the immune system. When garlic is crushed, it releases allicin—a compound that works like a natural antibiotic. Some studies suggest it may even help against certain drug-resistant bacteria. Because of these properties, garlic has been used for centuries to ease colds, flu, and other infections.
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