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 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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