this is a fermented recipe meaning if you put garlic in RAW honey and a rubberband/coffee filter, towel, etc. (then leave on counter instead of fridge) for as long as it smells good- it is yummy and helpful:)
I tried it but a bit differently. I steamed my garlic for about 10-15 mins and then let it rest till it was cool. I added 4 tbsp of honey and covered it, letting it rest for an hour. It was delicious! My 7 yr old sister loved it as well. It has no taste of garlic and was sweet. I loved it❤
This is a staple in Jamaican household. The difference is we finely chop our garlics, sometimes we add ginger as well. Put a piece of napkin, cheesecloth or coffee filter before closing the jar and it'll be good for months.
@@ghm692 if you want a longer shelf life you could. But my family usually stores it on top of the refrigerator. Always use a clean spoon and never double dip to keep bacteria from forming.
Oh my GOD yessss finally someone brings out the natural remedies I eat this hee I have the flu or a cold,it doesn’t taste all that good but hey it’s still helps x❤
My father worked for a bee company when I was growing up. We ALWAYS have honey at home. My mother would give my siblings and I warm honey with lemon. My father has now retired. But honey flows in our blood 😊😊
The point is to have it on hand all the time, already made. It’s something that can last years on a shelf, it’s medicine for if you start to think your getting sick.
My mom feeds me tea (a special tea she makes by scratch) and puts honey and sugar mixes it then gives it to me to feel better, the tea has to be hot though
Honey and sugar? That must be well sweet but my mums the same except she just puts honey and depending on the illness, she might add lemon, ginger, garlic or rum and it cures me every time😂
I love marinated garlic cloves from Barron’s market, which I haven’t had in a hot minute. They remind me of this, except they’re savory not sweet. Looks like I’m going there tomorrow!
My family is from Central America and when we were small ways to get sick, my mom would do the same thing. The only difference is that she will put a little bit of lemon or lime to the honey and garlic concoction. It was delicious.
My mom used to make us this whenever we have food poisoning, it's amazing and you instantly feel better, the only difference is we mash the garlic, we don't leave it as is or else it's hard to feed it to children.
So, I'm indian, and adding ginger into milk tea is normal, but this one time my mum accidentally added the ginger garlic paste instead of normal ginger paste. Well my uncle was surprised but he said it tasted nice. I'm too scared to try it lol
😄I remember this from childhood grandmother gave exact same thing but when she took a whole spoon full all I could think was how I almost threw up just from 1 segment of raw garlic with honey I mean it would taste ok for a second but the texture and lingering strong taste is alot ..its good she has different taste preference don't get me wrong garlic and honey is nice on cooked foods blended in but for me not too much only problem is how long the duration of garlic flavour would stay their and takes hours to get rid of + repeats it can be done just the after effects are not great
Raw honey is what you want to use...also its good to poke holes in the garlic so whn it's fermentating it will release something callee Anison!!...also you can ferment this up to several weeks i believe just make sure you burp it daiky as you'll see the pressure/bubbles...very good not only for being sick...but for bacteria..infections...and other diseases!!!!
Перемолоть: чеснок, имбирь, лимон и добавить мед. И по чайной ложке в день. Хранить в холодильнике. Бабушкино лекарство для лечения всего) Масса должна получиться, как жирная Сметана)
Its a traditional thing in Erode ,Tamil Nadu,India...... Full garlic dried in wok and dipped in Raw Forest honey for 24 days under soil...Its pretty famous
Das funktioniert auch mit geviertelten Zwiebeln mit Kandis. Ziehen lassen im Kühlschrank, einen Esslöffel von dem Sirup jeden Tag, danach immer wieder kühl stellen. Je nach Menge der Zwiebeln, mindestens 5 Kleine, haltbar bis zu 4-5 Tagen
I wish i knew this awhile ago....ive gotten sick twice this month. I just got better from getting covid today, too. I will freeze a bunch of garlic for next time. Bcuz i dont like going out when im sick and i try really hard not to spread it. Unlike some ppl....iam constantly sanitizing my hands when i blow my nose. Cough in my arm etc.
