Saturday, March 26, 2016

Homemade Fermented Cough Syrup



Winter is going to be here soon so I thought it was time to get flu-season ready.

Years ago doctors would recommend a whiskey/honey mixture to be given to people of all ages.

This recipe is better. Not only is it full of fermented goodness and super easy to make...it actually works!


Cough Syrup


4 bulbs of garlic, peeled and separated into cloves.

500 grams raw honey



Garlic cloves and honey

Place the garlic cloves in a jar (or divide into two jars like I did). Add honey slowly allowing it to seep between the cloves of garlic before adding more.

Stir and cover. I like to cover it with cloth and a rubber band but please note the garlic smell can be strong.

Stir daily for a few weeks as this will help the garlic to submerge.

Once the garlic had become shrunken and brown then reduce the stirring to every 3-4 days.

After 3 months of fermentation it's ready to use. Simply take 1 tablespoon of honey or 1 clove of garlic as needed. Store in the refrigerator at this stage.



Finished product

*Honey should not be given to children under 1 year.

**This ferment produces a garlic mead.




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