Fermented Garlic Can Help Eliminate Most bacteria, Virus, Fungi and other Harmful Microorganisms

Do you know that lacto-fermented garlic far surpasses the nutritional value of the fresh garlic? According to studies, the fermentation process is significantly elevating the healing properties of the garlic, as well as its bioavailability. Nutrients in fermented foods like garlic are a lot easier for our body to digest, as well as assimilate.

Why Fermented Garlic is Better?

  • According to a study, fermentation of the garlic, elevated its antioxidant properties 13 times, compared to the control garlic.
  • Studies additionally show that aged garlic contains significant levels of hydrogen peroxide made during aging. Hydrogen peroxide can devastate unsafe microbes, infections and parasites. Accordingly, aged garlic is one of nature’s most remarkable anti-infection agents. 
  • In 2004, the Journal of Agricultural and Food Chemistry distributed an examination wherein it was found that garlic that was “cured” with a brackish water aging procedure has a larger number of supplements than crude garlic. 
  • The fermentation procedure fundamentally builds the degrees of most amino acids and different supplements, for example, riboflavin (Vitamin B2), alpha-tocopherol (Vitamin E), glutamic corrosive and arginine.

How to make Fermented Garlic?

Ingredients:

  • Filtered water
  • 3 garlic heads
  • Kosher salt (or another type of salt that’s non-iodized)

Instructions:

1. Peel as much garlic cloves as you need, to fill the jar to the top. Put the garlic cloves in a mason jar, and leave an inch of free space on top.

2. Make a salt brine by dissolving the salt in the water. Then use half a teaspoon of the salt, in each cup of the filtered water.

3. Add the brine in the jar with garlic cloves.

4. Then put the lid on the jar but loosely, and put it in your kitchen counter.

5. You must open the jar once a day, in order to release the pressure, from the fermentation.

6. It may take a couple of days to a week for fermentation to start. You can tell when you see modest air pockets in the salt water. The saline solution will likewise begin to take on a pleasant brilliant darker shading. 

7. Leave on the counter for a few days. You have a few options now – you could permit fermentation to proceed for even as long as a month or more.

8. When you decide that it’s finished, screw the lid on firmly, and then store it in the fridge.

Sources:
anyavien.com

ncbi.nlm.nih.gov

ncbi.nlm.nih.gov

ncbi.nlm.nih.gov

Add Comment