Fermentation of Garlic

How to Ferment Garlic and Enhance its Health Giving Properties.

Recipe for Fermented Garlic. This is a recipe from my book which came out in the 1980’s, entitled  ‘The No Cancer Notebook’. I was given this recipe by Walter Last when I began a detoxifying programme with his guidance  in about 1977.  My health had been very bad, as was that of my elder child, since being aerial sprayed with the chemical 245T, or Agent Orange, in 1975.  My unborn child suffered because of this spraying episode which had contaminated our drinking water, our house,  and our whole environment. She died three months  after birth.

Walter Last’s  detox methods and strict diet, which included this fermented garlic, helped me to restore our health again over time.

Fermented garlic is supposed to be easier to digest than fresh garlic.  The nutrients are made more potent by the fermenting process:   enzymes are created during fermentation which assist the digestive function.

Fermentation of garlic provides your digestive system with plenty of healthy acidophilus bacteria, which benefit the functioning of the digestive system, and help to keep the unhealthy bacteria like candida albicans and other nasties from proliferating in your intestines.

Here is what the  eating of  Fermented Garlic might do for you:

• Garlic helps to lower ‘bad’ cholesterol in the blood.
• It helps to lower blood pressure.
• It helps to dissolve calcium deposits in the blood.
• It strengthens your immune system.
• Garlic helps to prevent against cancer.
  Garlic also helps to prevent other disease, like arthritis, gout,  and rheumatism.
• It can help prevent diseases like epidemic encephelomyelitis
• It provides you with important zinc.
• It helps to heal wounds.  The fermented garlic mixture can be applied as a poultice to wounds. The poultice needs to be replaced every 4-5 hours with a fresh application.
• It has been used to counteract snake venom and other poisonous bites.  (But best to head for a hospital unless you are in the wilderness)
  
• Fermented garlic gives you increased  B vitamins,  Vitamin C, magnesium, potassium, phosporous,  and sulphur.
• Fermented garlic gives you digestive enzymes which help you process your food better.
• Fermented garlic gives you acidophilus.

Note:  If you have a chronic candida infection, then it is best to wait until you have cleared this a little before  you begin to take your fermented garlic.

This recipe  makes garlic palatable even to the most sensitive of tastes.  The added honey enhances the vitamin and mineral content, and also sweetens the garlic so that children are not averse to taking it.

Recipe for Fermented Garlic

• In your blender put 1-2 cups of garlic.
• Add half  to one  cup of apple cider vinegar depending on how much garlic you are using.
• Add half to one cup of good honey.
• Add some sea salt.

Blend all ingredients together.  Put the garlic-honey mixture into a screw top jar with the lid loosely screwed on to let any gas out. Put the jar in the sun for a couple of weeks.  After that, store the jar in a cool dry place with the lid screwed down firmly.

Use some fermented garlic every day. This is more beneficial to the health than eating raw garlic.