Fermented Garlic

Did you know that fermented garlic is up to 13 times more powerful than raw garlic? Neither did I!

Fermented garlic has a greater concentration of antioxidants and vitamins, and is useful to cut through bacteria.

To ferment your garlic, chop into swallowable pieces, put one teaspoon of non-iodised salt with every cup of water, place the garlic in a jar, cover with salted water and leave until bubbling on your kitchen counter.

Once bubbling, screw on the cap and put it in the fridge.