{"id":4840,"date":"2024-03-07T01:14:00","date_gmt":"2024-03-07T01:14:00","guid":{"rendered":"https:\/\/nanasadvice.com\/?p=4840"},"modified":"2024-03-07T01:14:01","modified_gmt":"2024-03-07T01:14:01","slug":"my-grandmother-taught-me-how-to-make-fermented-garlic-and-i-make-it-all-the-time-she-has-saved-me-on-many-occasions","status":"publish","type":"post","link":"https:\/\/nanasadvice.com\/?p=4840","title":{"rendered":"My grandmother taught me how to make fermented garlic and I make it all the time!\u00a0She has saved Me on many occasions!\u00a0"},"content":{"rendered":"\n
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Cucumber salad with yogurt and mint \u2013 wonderfully fresh and creamy:<\/a><\/p>\n\n\n\n

My grandmother taught me how to make fermented garlic and I make it all the time! She has saved Me on many occasions!<\/h2>\n\n\n\n

Fermented garlic: this is how it is fermented into honey<\/p>\n\n\n\n

On this page, if you are interested, you can find out how you can get  garlic fermented in honey<\/strong> .<\/p>\n\n\n\n

Before starting, however, it must be said that one of the main reasons why we have started fermenting foods is to try to  preserve them in the best<\/strong> possible conditions.<\/p>\n\n\n\n

For this reason,  garlic fermented in honey<\/strong>  is really an excellent food, not only for the creation of  original recipes with a delicate flavor,<\/strong>  but also and above all  for the health of our body<\/strong> . Our grandmothers used to consume it a lot.<\/p>\n\n\n\n

Known to everyone and widely used in Italian cuisine, garlic can have a new life in this way. Although unlike honey, due to its flavor, it can  acquire sweetness and complexity<\/strong>  thanks to the fermentation work.<\/p>\n\n\n\n

Clearly, it may seem strange to use  honey<\/strong>  as a \u201c fermentation tool<\/strong> \u201d precisely because it is always seen as an  indispensable antibacterial<\/strong>  . In fact, honey is considered an antibacterial because its natural acidity, its concentration of sugars and the low availability of water make it  unassailable by any microorganism<\/strong> .<\/p>\n\n\n\n

Fermented garlic: use honey and you won’t regret it!<\/h2>\n\n\n\n

Before starting, it must be noted that to  develop the preservative capacity of the fermentation,<\/strong>  it is absolutely  necessary to cancel that of the honey.<\/strong><\/p>\n\n\n\n

Obviously there are 2  ingredients<\/strong>  for fermentation: and they are  honey<\/strong>  and  garlic<\/strong> . You will need a sterilized jar.<\/p>\n\n\n\n

Now you have everything you need to move on to the next step.<\/p>\n\n\n\n

Procedure: Instructions<\/h3>\n\n\n\n

First, you need to eyeball how much garlic you will need to fill the glass jar you want to use. However, for the first time, I recommend using a jar with a capacity of  200 milliliters<\/strong> , which is the appropriate capacity for a medium-sized head of garlic.<\/p>\n\n\n\n

At this point,  peel all the garlic cloves<\/strong>  carefully, you should not remove the ends or the central part at all. Obviously, remove the damaged parts and then place the garlic cloves obtained in your jar.<\/p>\n\n\n\n

All that’s left is to pour the honey  into the jar several times<\/strong>  to allow the honey to reach the bottom of the jar and give the air time to escape.<\/p>\n\n\n\n

Place the ready-to-use jar somewhere  away from direct sunlight<\/strong>  and somewhere at  room temperature<\/strong> .<\/p>\n\n\n\n

A tip: place a saucer under the jar to catch any honey stains that may appear during the first weeks.<\/p>\n\n\n\n

In addition to this, you must remember that if you have sealed the jar, you must necessarily  ventilate it every day<\/strong>  until it stops accumulating gases, that is, at least  for 2 or 3 weeks<\/strong> .<\/p>\n\n\n\n

Over time,  the garlic will appear darker and darker<\/strong>  and begin to sink. You can start tasting it as soon as it stops floating. So according to the environment temperature, it will take about  4 weeks<\/strong> .<\/p>\n\n\n\n

Good luck with your work.<\/p>\n\n\n\n

Properties of fermented garlic<\/strong><\/h2>\n\n\n\n

After fermentation, garlic is even  richer in useful benefits<\/strong>  to keep our body in good health.<\/p>\n\n\n\n

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  • Natural antibacterial properties<\/strong><\/li>\n\n\n\n
  • Very rich in  essential antioxidants<\/strong>  to prevent cellular aging<\/li>\n\n\n\n
  • Source of phosphorus and calcium<\/li>\n\n\n\n
  • Protects the  cardiovascular system<\/strong><\/li>\n\n\n\n
  • Lowers blood pressure<\/li>\n\n\n\n
  • Reduce the Colesterol levels  in the blood<\/strong><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Cucumber salad with yogurt and mint \u2013 wonderfully fresh and creamy: My grandmother taught me how to make fermented garlic and I make it all the time! She has saved Me on many occasions! Fermented garlic: this is how it is fermented into honey On this page, if you are interested, you can find out how…<\/p>\n","protected":false},"author":2,"featured_media":4825,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-4840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/4840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4840"}],"version-history":[{"count":1,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/4840\/revisions"}],"predecessor-version":[{"id":4848,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/4840\/revisions\/4848"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/media\/4825"}],"wp:attachment":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}