This is a home remedy that we keep on hand at all times. It's great as a preventative remedy and for maintaining good health.

Fermented garlic surpasses the nutritional value of fresh garlic. Studies have found that the fermentation process dramatically raises it's properties and bioavailability.

There are many recipes online. For this batch we filled up a mason jar with garlic cloves and then did one part honey to one part apple cider vinegar. We let it sit loosely covered at a sunny window for about a week before tightening the lid and placing it in the fridge.

If you are concerned about Botulism you can use a pH test strip.

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