Fermented Garlic (natural antibiotic)

Separate each clove and remove the fine papery skin. (This is the time-consuming part of the recipe!)

Place all the cloves in a 750 ml - 1 litre mason jar. Add the salt and fill with water. It is important to keep all garlic under the water. To do this, use a clean river rock, glass weight or similar. Leave at least 3 cms of air at the top of the jar. Close the lid tightly and place in a cool place for one month. (You may wish to date the jar so you know when the month is complete.)

Check the bottle each week. If the water level decreases, add more salted water (1 tblspn of sea per 2 cups of filtered water).

After one month, transfer to the refrigerator.

Consume the garlic cloves to boost your immune system at any time, especially when you are feeling 'under the weather'. Swallow whole or cut into smaller pieces to swallow. Alternatively, crush into a small amount mashed vegetable.

The garlic can be used in recipes as well. To maintain the fermented qualities, do not cook the garlic, but rather use in salad dressings, salads or add to vegetable dishes after they have been cooked. The garlic is mild in flavour after the month of fermentation. Here's to your good health!!