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How to make honey fermented garlic

honey fermented garlic

Honey fermented garlic recipe your friend and family will love!

Honey fermented garlic is so easy to make, it’s perfect for first-time fermenters. The hardest part is peeling a jarful of garlic!

Garlic and honey have many proven health benefits. You can enjoy their beneficial properties by using them alone or together. They can be taken as medicinal supplements, or added to recipes in their natural form.

Garlic and honey have been used in traditional medicines around the world. The main health ingredient in garlic is allicin. It contains oxygen, sulfur, and other chemicals that give garlic antibacterial and disease-fighting properties.

It might sound counterintuitive to use honey as a fermentation medium due to its antimicrobial properties. Honey’s low pH (acidity) and extremely low water content help to kill off any invading microbes. However, by simply increasing the water content obtained by the juices released by the garlic, honey’s smothering antibacterial defence is weakened. Beneficial bacteria are allowed entry and the wild yeasts that were dormant in raw honey are stimulated. These yeasts kickstart the fermentation process by consuming the glucose and fructose found in the honey (and fructose from garlic), producing alcohol, carbon dioxide and acetic acid. These fermentation byproducts, along with keeping the ferment in an anaerobic (no oxygen) environment, preserve the food and create amazing flavour.

Fermenting garlic in honey is a perfect ferment for beginners because it is so easy! The raw honey naturally provides the right conditions for a delicious and probiotic ferment.

Fermented garlic honey should become a staple in your home. It’s really easy to make, will elevate the flavor of even the most tried and true dishes and can be your secret immune-boosting and cold-fighting weapon. Try it, and you’ll always need a jar on hand.

INGREDIENTS

  • 2 heads of fresh garlic
  • 1 cup raw honey

INSTRUCTIONS

  • Sanitize an air-tight glass jar.
  • Fill the jar with peeled garlic leaving a 3cm of headroom. Bruise the garlic a bit to help with the fermentation.
  • Do this by pressing down on the garlic slightly with my kitchen knife until it cracks.
  • Pour raw honey over the garlic until it is completely covered. The garlic will naturally float above the honey, and that’s fine.
  • Place the jar somewhere dark to ferment, like a closet. Open the jar every 3 days to release the build-up of pressure (from the fermentation) then reseal the jar and turn it over. Rotating the jar will help keep the garlic submerged under the honey.
  • Ferment for at least 1 week or up to 3 months.
  • Once you start to use the garlic, store the jar in the fridge to prevent potential contamination.

No worries about botulism when it comes to this or other cultured foods. The good bacteria dominate and keep pathogens out. Botulism can only occur when you heat food and can or remove the oxygen. Heating the foods kills all the bacteria and then only botulism can survive the high heat. You never do this with cultured foods which makes them one of the safest foods to make and eat. Good bacteria dominate!

On average honey has a pH of around 3.9, so it is too acidic for botulism to be an issue. However, it is important to use pure raw honey in this recipe. A lot of commercial honey is fake or adulterated, which wouldn’t have the right pH, nor the natural microorganisms required for fermentation.

Fermented Garlic Tips

    1. Leave a couple of inches of headspace at the top of the jar.
    2. Seal the jar but not so tightly that pressure cannot escape.
    3. Place the jar on a saucer because it’s going to leak honey as it ferments and bubbles – a positive sign of fermentation!
    4. At first, the garlic cloves will float up to the top of the jar.
    5. Give it a stir (or tighten cap and shake) every few days to coat all the cloves.
    6. The honey will liquify as it starts to ferment. Eventually all the garlic sinks to bottom.
    7. The actual fermentation will slow down after the first couple of weeks.
    8. We recommend changing to a plastic lid at this point, because this ferment seems to commonly form rust on the lid.

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Kratom South Africa

kratom south africa

What is Kratom South Africa?

Kratom South Africa supplies bulk Kratom. Kratom is a tropical tree (Mitragyna speciosa) native to Southeast Asia.

Throughout history, humans have used plant-derived materials (often referred to as “herbal” or “botanical” remedies) to treat diseases, cope with the stresses of life, and achieve altered states of awareness. Even with the development of modern pharmaceuticals and medical practices, many people still use herbal remedies either as alternatives to or in conjunction with mainstream medical care.

Kratom has been widely used in Southeast Asia for hundreds of years. In Thailand, kratom use typically involves ingestion of the plant’s raw leaves or consumption of teas that are brewed or steeped from the leaves. Kratom leaves are used for their complex, dose-dependent pharmacologic effects. Low to moderate doses (1-5 g) of the leaves reportedly produce mild stimulant effects that enable workers to stave off fatigue. Moderate to high doses (5-15 g) are reported to have opioid-like effects. At these doses, kratom has been used for the management of pain, diarrhea, and opioid withdrawal symptoms, as well as for its properties as a euphoriant. Very high doses (>15 g) of kratom tend to be quite sedating and can induce stupor, mimicking opioid effects.

Many people buy Kratom South Africa for a variety of reasons.

Kratom contains a chemical called mitragynine. This chemical works like opioid drugs such as codeine and morphine to relieve pain. Some people take kratom to avoid the symptoms of opioid withdrawal and because kratom may be bought more easily than prescription drugs.

As a medicine, kratom is used for anxiety, cough, depression, diabetes, diarrhea, high blood pressure, pain, to improve sexual performance, and to lessen symptoms of opiate withdrawal.

In fact, many South Africans use it for:

  • Anxiety.
  • Cough.
  • Depression.
  • Diabetes.
  • Diarrhea.
  • High blood pressure (hypertension).
  • Opiate withdrawal.
  • Pain.

Herbology supplies bulk Kratom in 500g an 1kg options.

We suggest talking about using Kratom with your doctor.

Caution is advised and it is not recommended to use Kratom together with any opioid medication.

Kratom also has the potential to become addictive, so it is important to monitor and use responsibly.

Long term abuse may cause liver damage.

 

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How to make Barley Water

barley water

Learn how to make Barley Water

Barley water. As one of the most ancient cultivated grains in the world, barley originated in Ethiopia and Southeast Asia, where it has been cultivated since 8000 B.C.E. It is thought that post-Ice Age climatic changes, plus barley’s development of a hardened rachis, which prevented early grain scattering, allowed for better barley cultivation.

As one of the first cereals cultivated in the Middle East, barley was used by ancient civilizations as a food for humans and animals, as well as to make alcohol. Actually, the first known recipe for barley wine dates back to 2800 B.C.E. in Babylonia. Barley water has also been used for various medicinal purposes since ancient times.

The best-known brand of barley water concentrate, Robinsons, now part of Britvic, developed from the business established around 1818 by Matthias Robinson at Red Lion Street in Holborn, London producing barley flour as a thickening agent and for preparing baby and invalid foods, and, of course, as an easy way of making your own barley water at home.

Robinsons have associated their drink with the Wimbledon tennis championships and have promoted a story that “In 1934 a gentleman steward at the Wimbledon Tennis Championships mixed the barley flour with iced water, lemon juice & sugar for the 1st time.” But lemon barley water is very well known from long before then.

5 Potential Health Benefits of drinking Barley Water.

    1. Fibre boost. Many of barley’s health benefits come from it being an excellent source of dietary fiber. Fiber is essential for keeping the digestive system healthy, contributing to healthy bowel movements, and helping people avoid problems such as constipation. Researchers have linked a diet high in dietary fiber to a reduced risk of developing some chronic diseases. For example, people who eat plenty of fiber have a lower risk of developing cardiovascular disease. Barley is a soluble fiber, meaning it can dissolve in water and provides the body with useful energy. Fiber can also be insoluble, meaning it passes through the digestive tract without breaking down and does not provide the body with energy. The American Dietetic Association recommend that adult women eat 25 grams (g) and adult men eat 38 g of dietary fiber every day. Most people in the United States do not meet this target, so barley may be an easy way for people to increase their intake. In addition to its high fiber content, barley also contains a mix of beneficial vitamins and minerals.
    2. Lowers cholesterol. A 2010 analysis of clinical trials found that barley may reduce the level of LDL or “bad” cholesterol in the blood. While the results varied depending on the participant’s overall health and the doses and quality of barley used, the author’s concluded that eating or drinking barley products can be considered part of a plan to reduce total and LDL cholesterol.
    3. Helps balance gut bacteria. The balance of natural gut bacteria plays an essential role in keeping a person healthy. Studies have shown that consuming barley-based foods leads to a reduction of a gut bacteria called bacteroides.While these bacteria are not usually a threat, they are the most common species found in anaerobic infections, which occur after an injury or trauma. These infections can affect the abdomen, genitals, heart, bones, joints, and the central nervous system.
    4. Lowers blood sugar levels. Barley-based foods have been shown to help boost the number of beneficial bacteria prevotella in the gut. These bacteria have been shown to help lower blood sugar levels for up to 11–14 hours. Keeping blood sugar levels in check can help reduce the risk of type 2 diabetes. It can also help those who have diabetes manage their blood glucose levels.
    5. Encourages weight loss. Barley prompts the body to release hormones that regulate appetite by making the person feel fuller for longer. These hormones may also boost the metabolism, which can contribute to weight loss.

Barley Water Directions

Place the water and barley into a medium saucepan; cover, set over high heat and bring to a boil. Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes. While the liquid is cooking, peel the lemons, being careful not to cut into the white pith. Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside.

After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley. Add the honey and stir to combine. Refrigerate until chilled.