Cold & Flu Brew
For a pint jar, thinly slice two organic lemons and a piece of fresh ginger about the size of your index finger. Mix them together in a bowl. Add lemons and ginger to an empty pint jar. Slowly add raw honey. You can use a bamboo stick to help move the honey throughout the jar. It will start blending with the lemon juice and become thinner. Store in the refrigerator; it will ferment if left out. Use two large spoonfuls in a cup of hot water. Try to get both lemon and ginger into your cup and enjoy.
Why are Honey, Lemon, and Ginger so good for cold and flu?
Lemon is high in vitamin C which keeps the immune system strong. Lemons also help neutralize free radicals within the body which help maintain inflammation and swelling.
Ginger helps the body sweat out toxins! It is also great for an upset stomach, dizziness, nausea, and vomiting.
Honey soothes a sore throat and works as a natural cough suppressant.
Honey to taste
For a gallon jug squeeze 6-8 lemons and then fill jar with warm water(which helps the honey mix), leaving a couple of inches at the top of the jar. Add honey until it reaches desired sweetness.
Stir. Chill and serve.
Honey Fermented Garlic
Fill desired jar about 3/4 full of cleaned, slightly crushed garlic cloves. Pour raw honey over garlic until it is completely covered. You will have to weigh the garlic down. I use a stainless steel cup that still allows air in and out. Some of the honey may bubble out when fermentation begins, so place the jar on a plate. Daily, cover and flip the jar upside down, this guarantees all garlic cloves stay covered in honey. Turn garlic and honey back over and remove lid. You can eat garlic at anytime during fermentation. The garlics flavor develops over time becoming more mellow. After about a month, you can place a lid on the jar and store in a cool, dark place. Refrigeration is not necessary.
I’ve had people ask about concerns of botulism, you can test the pH of the ferment and if necessary you can add a small amount of vinegar to kill all doubts.