Garlic fermented in honey
Honey is considered a natural antibiotic. Its enzymes and secondary plant substances can inhibit bacteria and slow down inflammation. Good for the vessels: Allicin, the sulfur-containing essential oil from garlic reduces elevated cholesterol levels in the blood and lowers the risk of arteriosclerosis.
Garlic fermented in honey can be used as a seasoning for salads, dips, sauces or with meat. It can be stored in a cool place for several months.
During fermentation, the vegetables are not heated and therefore the nutrients are largely preserved. The fermentation process produces lactic acid bacteria, which have a positive effect on intestinal flora and health.
(Percentage of daily recommendation)
| Calorie | 49 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 109 mg | (3 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 10 ozs garlic bulbs
- 16 ozs darker honey
Preparation steps
Divide garlic bulbs into cloves and peel them, removing brown spots and germs.
Place cloves on a plate and drizzle all around, making sure they are coated in honey, then divide into 2 sterile jars and top with remaining honey.
Stir the pickled garlic with a clean spoon and seal. Leave the jars to ferment for at least 4 weeks at room temperature, but not in direct sunlight.