What is Garlic?
Garlic also called Allium Satibum is a kind of spice which is widely used in cooking but in medical researchs and studies, garlic has a lot of usage not just in food but also in medications. It is known as common spices in Asia and Middle East.
Does it has a Health Benefits?
One of the main substance from garlic called Allicin. It is the smell behind of a garlic. Garlic had been used thousands of years ago my ancient times to be a natural medicine for it is has an anti bacterial properties.
Nowadays, modern technologies also conduct their own researchs and found that garlic has anti cancer effect. Aside from that it can help out to improve blood clotting/circulation and helps to our immune system especially during cold/winter season.
Since it has a natural anti bacterial properties, it can treat fungi, parasites and viruses done by a proper and professional way. I also heard that smelling a raw garlic acts like anti microbial defense. Sounds interesting right?
I tried to do it once when I got cold and smell some slice garlic. At first I thought it wasn't helping but I think it helps a lot though I do my second home remedy of gargling warm water with salt. I did it everytime my nose was runny and stuffy kinda.
The best way to get all the phytonutrients is either ferment it or eat it raw. However black garlic and fermented garlic was great since it is not been heated exceeding beyond it's limit. A garlic will lose it effectiveness once heated more than a 100 degress for less than 20 minutes.
How to Ferment a Garlic?
There are 2 ways to ferment garlic. The first method was just using a raw garlic and salt brine which I am trying to do today. The second one is raw garlic with good quality honey.
Just follow these steps how to ferment garlic using salt water brine method which I think was a good try to test if I can achieve to ferment a garlic with salt water brine.
Step 1:
Select your chosen glass jar with lid and sterilized it. Allow to dry and set aside.
Step 2:
Get a whole bunch of garlic. Slightly pressed it using a knife just to help you get rid of it's skin easily. Don't forget to cut the lower root part of the garlic.
Step 3:
You can try this by only one whole head of garlic like I'm gonna do now but some may prefer to do it by large batch since fermentation will took a long time.
Step 4:
I put all the garlic inside the jar and filled it with water but not totally full. I used 2 tsp of rock salt and half of glass filtered water and stir until dissolves.
Step 5:
These babies ;) or I would say garlic needed to entirely soak in water. I used a clear plastic bag filled with water inside and put it on top of the jar so the garlic may push down below.
Step 6:
Lock the lid but not that much. Need to burp the bottle once a day to prevent it on popping up. Let it sit on a room temperature from 1 week or longer. Stay away from direct sunlight. Store in a cool and dry place. Don't forge to put a label on date you made it. It's a must!
I will took photo from day 1 to day 7 to see and share to you the actual process of fermenting garlic. This is all I can share this time.
That's why I am curious if I should make my own fermented garlic today. I hope it can help anyone with #MyFirstTry series. This is the first post for my first try blogs here. Thanks for supporting and reading my work. Keep safe and have a great day!