How To Make Honey Fermented Garlic! Powerful Home Health Remedy!

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[@krystallyn8351]

It's Awesome! I Have A Spoonful Everyday! I Have Not Been Sick With Anything In 3yrs! No Covid, No Flu, No Colds!

[@CountryLivingExperience]

Awesome!

[@Snowlily01]

Do u live in cold weather climate? I’m worried what’s going on with my jar. I posted a comment about it too.. I’ve made it since 3 days and yesterday put an aluminium foil weight inside it so that the garlic keeps immersed in the honey but today when I ate it, I felt something weird in my stomach and felt anxious… idk if mine has gone bad. I spent. 3 hrs peeling the garlic and the honey is raw k precious

[@krystallyn8351]

@@Snowlily01 OK! First You Buy Minced, Of Chopped Garlic, It Comes In A Container The Same Size As Mayonnaise Does" You Drain Off The Water Very Well, ( You Will See As Needed Making This) Put The Garlic First In You Ball Canning Jar, Then Add Your Honey "" Buy A Big Bottle Of It) Totally Cover The Garlic! Continue Draining The Water As Needed And Add More Honey) Leave It Overnight And It Will Saturate The Garlic, Have A Spoonful Everyday! Just Swallow Don't Chew It) Eat Your Breakfast, Rinse Your Mouth With Mouthwash, And Brush Your Teeth!! Enjoy Great Health!

[@krystallyn8351]

Also: It Lasts Along Time, I Wash The Jar And Repeat This Process About Once A Month Or More! If You Have A Stuffy Nose Or Sore Throat In The Morning, Take You Spoonful And Get On With Your Day, It Goes Away Quickly! Feel Free To Contact Me Anytime For More Questions, I Will Reply When I Can! Take Care!

[@krystallyn8351]

@@Snowlily01 The Gulf Side Of Florida!

[@mezenman]

I had a tooth that was super infected. I had to take a trip to Jamaica for a wedding. I was using booze to numb the pain and that stopped working. I ended up chewing on garlic. It worked. I chewed that stuff on the plane. Lol. After a couple days I was all better and enjoyed the trip.

[@CountryLivingExperience]

Awesome. Garlic is a powerful healer

[@dmbcrzy]

I'll take the garlic. Sprinkle a little salt on it and soak it in apple cider vinegar overnight. Then I drain the vinegar off but do not rinse before I add it to the honey. This helps to ensure there's no botulism

[@petagriftin]

You can also just add a tablespoon of any kind of vinegar to your jar. This will help lower the PH of the garlic as it ferments which elimiates the risk of botulism.

[@TheLydiaM]

We just harvested our first batch of honey today!! I was so excited to make this that this is the first thing I made! 😄 to health & homesteading!

[@CountryLivingExperience]

That is awesome!

[@rm.a.5064]

I might add to use LOCAL honey. Honey local to your area will help you combat allergens local to your area, helping to keep you healthier.

[@CountryLivingExperience]

Yes, absolutely.

[@wayne_3791]

I might add, the LOCAL honey thing and it's affect on allergies has been debunked.

[@Lewisking50]

@@wayne_3791 More like there isn't any hard evidence. Also most pollen allergies are from trees and grasses, not flowers where bees get their nectar from. Pollen would also only get into honey by accident (or sometimes as an additive), it's afterall not what bees need to make honey. That being said my pharmacist did tell me just ~2 months that it works for most people.

[@tonioyendis4464]

Bet this will taste great on some toasted bread.

[@laurascott4217]

@@wayne_3791 Of what I'm understanding allergies are related to gut health.

[@littleme3597]

Love this. Especially. love seeing all those jars in the back. Gets me excited!

[@vishnu4313]

Lovely information

[@delvingmind]

I also make fermented honey with garlic, ginger, lemongrass and habanero chilies. I love it drizzled over chicken wings! I have garlic honey that is 2 years old I am still using…I find it best at at least a year old.

[@CountryLivingExperience]

Cool

[@iluvhair81]

How do you store it? I have a fermented jar of garlic and honey that I started in November and have stored in my cabinet but not sure if I should have stored it in the fridge

[@delvingmind]

@@iluvhair81 I just keep mine in a cupboard. I would burp often in the beginning and then periodically. I never put it in the fridge. The batch I currently use is now over 2 years old.

[@Snowlily01]

Wow that is incredible. Where do u live? I live in India and it’s pretty hot here now, Im worried my jar might develop that bacteria… how do u store yours? Don’t you feel a little weird after consuming the garlic honey?

[@delvingmind]

@@Snowlily01 I live in Vermont in the US…so not very hot most seasons. I used to worry about it growing bad bacteria but I have read that raw honey never goes bad and inhibits the growth of bad bacteria…not sure how true that is…but I use raw honey as an anti-bacterial on cuts and wounds and it is amazing used on burns. I had a third degree burn on my hip and after icing until the pain went away…which was about 6 hours…I bandaged it with raw honey and it never blistered, never oozed and healed with no scar. Raw honey is amazing! I use it more as a medicine than I do a food. If you are worried about the heat I would just refrigerate after a few months of fermenting…or just make small batches more often.

[@marzenabaginska1612]

I love honey and garlic and I will definitely make it

[@mariabilone]

Best video I have seen! Explained clearly and answered all my questions. Thank you!

[@CountryLivingExperience]

You're welcome

[@monicasmith9215]

Thanks, my friend God bless you, keep going on

[@TaijaSkyDragon]

But the garlic will raise the PH to alkaline over time. If that worries you add T of kombucha or vinegar.

[@rosegruden5575]

Best video I’ve seen on fermenting garlic thanks

[@CountryLivingExperience]

So nice of you. Thank you.

[@fatouseck2573]

Hello I stumbled upon your video and love how well the information was explained. And on top of that very concise. You just got a new subscriber. Thank you for your time

[@CountryLivingExperience]

Thank you. Welcome

[@sirlaw2930]

You do a great job of explaining the facts. I love this.

[@CountryLivingExperience]

Thank you!

[@stelladina2437]

Thanks for sharing this posting and very helpful.

[@CountryLivingExperience]

Glad it was helpful!

[@pwx9000]

5:10 sizing on jar , whatever size 5:30 1+ in honey over the Garlic 5:50 6:00 how to store 6:35 crack it open , daily. 6:44 no oxygen getting in, 6:48 if you need to recoat the Garlic 10:03 botulism ? Whats that🦖

[@roberts.3958]

thanks for your time and very informative video. good job!

[@joanies6778]

Thanks for the reminder... I have been meaning to do this as I already have the ingredients. I believe garlic is also antiviral, too. Eating fermented foods is the best thing we can do for our health! Nice looking pantry.

[@CountryLivingExperience]

You're welcome and thank you.

[@shqiponja9743]

I never succeed to make fermented food myself although I love it..

[@salguodrolyat2594]

Yes fermentation unlocks nutrients especially from plant material. 👍

[@shqiponja9743]

@@salguodrolyat2594 Do you have any tips how to make fermented red tomatoes? If you have never tried, fermented tomatoes have extremely good taste and powerful edible acids

[@sdean4816]

I just watched your videos on honey fermented garlic and medicinal plants. They were very informative and well produced. I’m a new subscriber

[@CountryLivingExperience]

Thank you. I appreciate it!

[@sal2ahmed]

By far the best video on KZbin. Full of information!!!

[@CountryLivingExperience]

Thank you

[@knittingchick50]

I use silicone burping lid so I don’t have to babysit the jar. Also use a glass weight to keep the garlic submerged.

[@CountryLivingExperience]

That will work too.

[@laurenparnass8343]

Excellent video! I watched about a dozen on this subject, yours explained the entire process perfectly. I am now off to make a batch of honey fermented garlic.

[@CountryLivingExperience]

Wonderful! Glad it was helpful.

[@jamessimpson5051]

@@CountryLivingExperience I'm a new viewer to your channel, would a vacuum sealer like a Pump and Seal be effective at all after the fermentation process was over for extended shelf life, or using it wouldn't add any benefit Wheresoever? Just curious, thanks if you can answer.

[@CountryLivingExperience]

@@jamessimpson5051 Hello James. A vacuum sealer would not be beneficial in this instance.

[@elbeem20001]

Love this!!

[@carmengreenwood566]

Thank you for sharing this valuable information.

[@CountryLivingExperience]

You're welcome

[@dawnelder9046]

My garlic crop was not great this year. But I know a local organic farmer, so bought extra from him. He said everyone had problems this year. I put my garlic into the food processor with cold pressed olive oil. Put it into ice cube trays, freeze and put into a container in the freezer. Very easy

[@CountryLivingExperience]

Very cool variation for preservation. The olive oil freezes well?

[@mynewjourney6803]

My uncle did this with basil added.

[@dingdong844]

This is awesome, we do similar and add lemon also. Works a treat to break up congested chest when the dreeded cold is around.. Keep up the fantastic videos 😀

[@CountryLivingExperience]

Thank you so much. We love this stuff.

[@Alexe829]

@@CountryLivingExperience how and in what quantity do you consume?

[@Foodienation2]

Works really good

[@KeraDoa999]

Very helpful way to preserve garlic thank you.

[@CountryLivingExperience]

You're welcome

[@juliejen2605]

I blend the whole bub and mix it with raw honey and I drink it, I add water to blend it.

[@angelamuhammad2982]

Been doing this for years. Never get sick. Just add it to any tea. I also add turmeric and ginger powder.

[@CountryLivingExperience]

Awesome

[@h.w.wardthoughtproductions9578]

Many many thanks. Excellent info.

[@CountryLivingExperience]

You’re welcome

[@theophilusgbenda7537]

Many thanks for this wonderful job.

[@CountryLivingExperience]

Our pleasure!

[@jovankakhadra8978]

Garlic is a blood thinner also. Older people need this especially. No more blood clots.

[@CountryLivingExperience]

Amen to that.

[@-Free.Spirit-]

Unless your vaccinated.

[@elduce2942]

@@-Free.Spirit- even then it might prolong your life, who knows when they’ll start dropping like flies

[@FirstnameLastname-ty1qd]

@@CountryLivingExperience Can you make a video on fermenting rice? Thanks. Also is fermenting sweet potatoes the same as other veggies?

[@shqiponja9743]

@@-Free.Spirit- Yes, good question. Can garlic help the vaccinated against blod clots?

[@barbstreat]

The garlic over time will change color n get dark colored either all over or spots. It is fine, it is not bad. My Work 3 ppl passed an awful cold among each other, I got scratchy throat n sniffles BUT I pumped my honey n garlic several times a day n I never got sick!! LOVE THIS STUFF!

[@kellysmalling3275]

How much do you take at a time?

[@D-NICE33]

Thanks, mine looks like I changed my car oil and put the used in a mason jar. I have had it for about 2 years.

[@truthmatters82]

Thank you, love this video!❤️

[@CountryLivingExperience]

You are so welcome!

[@sal2ahmed]

Wish I saw this video before I went ahead with it. Never mind. Next batch I’ll do exactly what’s been said in this video. Thanks!

[@Dbibb1]

I have honey-garlic ferment on my counter, too!! It is awesome and has many health benefits! Thank you for spreading the information!

[@CountryLivingExperience]

Awesome!

[@nathanmuramira9654]

Good

[@anakajeremiah7398]

Thanks for the message, I found it very helpful for me to make my own so as to have the benefit of of this wonderful teaching God bless you.

[@Vixenventures]

Honey and garlic, who would've thought. Both are amazing. I absolutely love cayenne pepper, started cooking with it at 9. It would be really cool to see how you've integrated it and for what purposes. I hope everyone is weathering the storms okay. 🙏

[@CountryLivingExperience]

It sure is some amazing stuff. Thank you for your concern. Tyler TX is very beat up right now.

[@Vixenventures]

@@CountryLivingExperience Tyler's in my prayers too. It was dramatically calmer here today, hoping the calm heads y'alls way.

[@christinatownsend6857]

@@CountryLivingExperience is garlic infused honey the same thing that you're talkin about?

[@CountryLivingExperience]

@@christinatownsend6857 I believe so.

[@krystallyn8351]

Cayenne Pepper, Honey, Extra Virgin Olive Oil, and Alittle Lemon Juice In A Shot Glass, Mix It, Slam It! It Lowers Your Blood pressure, I Do That Everyday Too!

[@isabelladavis1363]

Excellent video well explained and presented thank you for sharing stay blessed

[@CountryLivingExperience]

Thank you

[@sollykhan2385]

Thank you so much for posting this awesome video,and also that link with Photography class, keep up the great work, Bless 😇

[@CountryLivingExperience]

You're welcome

[@sollykhan2385]

@@CountryLivingExperience LEGEND 😇

[@Read..Matthew-11..28]

I would also add that if and this is a big IF, if you are concerned about botulism just as a piece of mind. I have learned that botulism can not survive in a PH of or below 4.6 so you can get a PH tester and test it if you would like. God bless you guys and happy fermenting😊

[@CountryLivingExperience]

Thanks. This PH is too low and the sugar content too high.

[@paraguayalyssa]

Thank you!!! I have 2 jars of year old fermented jalapeños and garlic, and have been scared to eat them because of botulism! I was searching the comments for just that concern. Do you know why- if sugar content is too high- babies aren’t to have honey in their first year? Is it just the amount of botulism to which they’re particularly sensitive?

[@meljordan220]

Babies do not have a built up immune system to fight off any pathogens that may be in there including certain strains of botulism. Once they are a year old, their immune system is usually pretty strong.​@@paraguayalyssa

[@partyplicity]

I just want to say you have a lot of patience to repeat yourself to so many people who just don't pay attention to what you already said or who argue ridiculous points or ask a question that has been asked a million times already...aka "for diabetics?". My husband is diabetic and yeah honey would spike him, so that would be a risk he had to choose if he needed to take this for illness. These peeps need to use their brain and common sense. Thanks for the great, not too long, video. I will make this today.

[@CountryLivingExperience]

Thank you so much. I appreciate your kind comment. It surely takes a lot of patience to make KZbin videos.

[@jerryspinosa5466]

Great information I started mine tonight

[@CountryLivingExperience]

Awesome!

[@TheGreekPytheus]

Great vid. Thanks for the idea!

[@CountryLivingExperience]

You’re welcome

[@dracowellness]

Thank you for the detailed video! Question, you said burp the jar for the first 2 weeks daily and then ferment for another 2 weeks for everything to fully ferment. Should I keep burping it after the initial 2 weeks?

[@CountryLivingExperience]

You're welcome. The fermentation process slows down after 1.5 to 2 weeks. No need to burp after that because gas is not being developed.

[@liquidtheorems]

You really don't need to worry about the oxygen during fermentation. CO2 is produced, which is heavier than oxygen, so it will displace any air above the surface with a CO2 layer. I only cover mine with a paper towel/coffee filter held down with the lid. Once you start using the product, then you can put a lid on it though I haven't found it necessary with daily usage.

[@Sourpusscandy]

OMG THE GLOBAL WARMING!!! TRADING CO2 CREDITS!!! -just kidding!

[@samlebon9884]

Yep, everytime I ferment garlic I pay the CO2 tax. Fart is expensive these days.

[@YvonneSchoff]

Thank you!

[@CountryLivingExperience]

You're welcome!

[@sheritaa3032]

Doin this tonight👍🏽 never tried before

[@penelopepittstopP]

My daughter told me to eat raw garlic cloves when I was sick and I nearly puked. I love garlic but WOW that was BOLD. LOL Cannot wait to make THIS! THANKS for sharing!

[@CountryLivingExperience]

Raw garlic is harsh. This is much more mellow.

[@tomthomassony8607]

Garlic fermented in honey still has a very strong ‘garlic’ taste. I would say fermented garlic has 75% of the strength of raw garlic.

[@penelopepittstopP]

@@tomthomassony8607 I've got some now that's 4 weeks fermented and it definitely tastes much better. I can eat one or two of these a day. Sorry about my bad breath. LOL

[@JoJo-oc8oq]

@@penelopepittstopP how much do you eat? I've been eating a tsp full of it everyday

[@penelopepittstopP]

@@JoJo-oc8oq I try to eat one per day but right now I'm fasting and I don't know if I'm ever going to stomach garlic again! LOL I get nauseated smelling it right now.

[@laurablaura]

This seems like a good candidate for a canning weight in the jar so you don't have to keep turning the jar every day to keep the garlic coated.

[@CountryLivingExperience]

Good solution!

[@robynlovespeace2704]

We have the best local raw honey where I live. Can't wait to try this! Made my mouth water just watching the video!

[@CountryLivingExperience]

Awesome!

[@patriot5433]

Thank you for this great information.

[@CountryLivingExperience]

You're welcome

[@DeverVision]

Yes I do, my wife hates garlic. She’s a hard headed woman. She rather us get deadly sick for 2 weeks rather then eat some raw honey….

[@solenmi8574]

Do you add cayenne powder to whole mixture (from beginibg,) or per serving? I noticed the garlic in the bottles you were holding were not fully submerged in honey, is that OK? I thought they had to be at all time 🤔 I am looking forward to starting my first batch. In advance, thank you for reading me and for your consideration.

[@CountryLivingExperience]

I showed how you shake it upside down every day to keep the garlic coated until it submerges.

[@solenmi8574]

@@CountryLivingExperience appreciate your response, thank you

[@fatherofchickens7951]

I shake mine in a jar to peel it. Works like a charm!

[@karenbogucki1822]

Excellent! Great presentation. I'm going to make some honey garlic tonight!🤗

[@CountryLivingExperience]

You’re welcome

[@3-2-1-.]

I love this stuff on chicken! I heard it is also good on pizza, though I have not tried this, yet. I'll bet it would be great on ribs, too. I sometimes put brown sugar and apple juice on ribs to moisten them and get a tasty crust layer on top, but the garlic fermented honey sounds like a great idea, too. Mine have been in jars over a year, and I've put a good dent in them both.

[@CountryLivingExperience]

Nice!

[@laurahamilton6183]

After the honey & garlic is ready, do you eat a clove of garlic a day? Or just when your sick?

[@mattvarner5825]

I can confirm, it's very good on pizza.

[@waderich9904]

You can use an airlock then you don’t have to burp it and it usually makes it easier to avoid contamination. Also, dark buckwheat honey is amazing as is for sore throats. I make hot tea with fresh thyme, half a lemon, white pine needles, and dark buckwheat honey when I’m sick

[@CountryLivingExperience]

Absolutely. Sounds like a good recipe.

[@reytech1786]

I came across your channel , and I absolutely love it❤ amazing video, I’m a subscriber

[@CountryLivingExperience]

Thank you so much!

[@melodiegasaway3038]

What a great idea really need to try this

[@CountryLivingExperience]

Go for it!

[@melodiegasaway3038]

@@CountryLivingExperience I am going too yes I have raw honey it is all I ever get

[@CountryLivingExperience]

@@melodiegasaway3038 Awesome!

[@RageAgainstTheMachine443]

I just made a jar for the first time and I’m excited to see/taste the results but I prepared mine a little differently. I cleaned and cut up 2 whole bunches of organic garlic and sliced each clove in several pieces before adding one whole diced red onion and Cayenne Pepper. I allowed the garlic to sit after cutting for 10 to 15 minutes give or take before adding the other ingredients. I sprinkled on organic cayenne pepper and would shake the contents around until everything was lightly coated evenly and then slowly added the Honey. Now I’m constantly flipping the jar upside down and then back up every 15 minutes to release the pressure buildup. How long would you recommend I ferment it for eating and how long do you think the shelf life will last?

[@CountryLivingExperience]

That is nice that you made it differently but I cannot answer your question because of the addition of the other ingredients. Onion reacts very differently with honey.

[@EdgarFlores-xy5pp]

Yes good thing I do the same u can also add fresh oregano too❤❤

[@EdgarFlores-xy5pp]

Mine I give it a week to two but yes it's important to berp UT. One week is enough

[@Randy_Smith]

I've been fermenting veggies (mostly peppers for hot sauce) for a couple of years now and am wondering if there's any reason an airlock or any type of vented fermentation lid couldn't be used with this recipe? Also, does anyone have any experience with fermenting hot peppers in honey? Peppers have a much higher liquid content and would probably result in a much more watery finished product but I have to think that the combination would produce some killer hot/sweet peppers. Thanks for sharing the info!

[@CountryLivingExperience]

I haven't tried either. sorry

[@l.plzsavethebeez485]

One video, the man used self burping lids, no problem!

[@headstanding_Penguin]

I am about to test this with a fermemtation lock, I think it might be easier for most people to get hold of normal jars

[@EdgarFlores-xy5pp]

Good mixture the more t u e better

[@evasteen5269]

Awesome, thanks

[@CountryLivingExperience]

You’re welcome

[@belindaengler6513]

I'm going to do this!

[@stephenrussell2013]

Quick question(s): I love cayenne pepper, so how much would you recommend putting in? And I take it that you would put it in at the beginning? Also, I like ground cumin; I might start a jar with that instead of (or in addition to) the cayenne. What would you recommend as an experiment? Please give me your thoughts, and I will let you know how it turns out. EDIT: Also, there is Ginger, now I believe Mary-Ann was prettier, but I believe Ginger is better for you. So, any thoughts on adding some ginger to the mix?

[@CountryLivingExperience]

I would put in as much cayenne as you can take. Maybe start with 1/2tsp and increase it from there. I would wait to put it in until the initial ferment process is done.....about 1 month.

[@stephenrussell2013]

@@CountryLivingExperience : Thank you for the reply; I decided to "chicken out" on the cayenne pepper and went straight for slices of Habanero peppers. Most of my half-pint jars got a half pepper, and the one quart jar got 3 whole peppers. If it works out as I hope, I will label that jar as "Hell's Best Syrup".

[@CountryLivingExperience]

@@stephenrussell2013 Lol

[@benc6690]

@@stephenrussell2013 That's now on my "going to have to try" list. How did they turn out?

[@stephenrussell2013]

@@benc6690 Well... I had not tried them yet, until I saw your reply, so I said, "Now is as good a time as any." So I started with a teaspoon full from one of the half-pint jars. It was sweet with just a little bit of heat. About 10 minutes latter I went to the pint jar (actually a 1.5 pint jar) which would have doubled the habanero concentration over the half-pint jar. Wow, a good kick! If I actually had a cold, that would have opened my sinuses right away. I do have some other, more general comments which I will put in later. I did have a small jar go bad, and I want to explain what I think went wrong, so that others can know what to look for.

[@lisavitale8410]

I’ve never fermented anything before due to concerns with mold or botulism. Your recipe sounds easy though… I do have a question 🙋‍♀ though, how do you know the difference between mold and benign discoloration of the garlic like you mentioned in your video?

[@CountryLivingExperience]

I hope you try it. It is easy to tell the difference. Mold will almost always be hairy or fuzzy. The discoloration is slow and gradual and will be a blue/green color.

[@lisavitale8410]

@@CountryLivingExperience thanks for telling me the difference between mold and discoloration.

[@paigeburton8995]

I'm wondering about botulism as well

[@CountryLivingExperience]

@@paigeburton8995 No botulism. It cannot grow in the high acid environment.

[@chembio101]

You could buy PH strips as well and monitor that way as well , could add some Apple Cider Vinegar if needed

[@patriciaschneider6058]

Great video! Thank you.

[@CountryLivingExperience]

You’re welcome

[@laurablaura]

Done! This vid finally got me to do this.

[@CountryLivingExperience]

Awesome!

[@amandae.2310]

How were your results?

[@sisdavis3999]

So can you take this daily like a vitamin? Do you separate the honey from the garlic or do you use them at the same time?

[@CountryLivingExperience]

You can take it daily. Everything about it is good for you.

[@kellysmalling3275]

How much do you take?

[@willbass2869]

But is this actual "fermentation"? I ask because the super saturated sugar in honey would be a hindrance to bacterial fermentation. I mean honey was (& is) used as a wound covering because it inhibits bacterial growth, right? This super saturated state is why recognizable honey has been found undegraded in ancient burial sites. If this garlic/honey mix actually fermented then wouldn't bacteria "eat" some of the honey and produce acidic by-products that actually do the pickling which is characteristic of fermentation? Aren't we actually just seeing the juices in the garlic being "pulled" out by the hydroscopic properties of super saturated sugars and creating a compound? Well, whatever is actually going on I say if it works then carry on!

[@agreatday9566]

My understanding is that it is a yeast fermentation. Similar to making mead, but mead is a yeast to alcohol fermentation. Honey ferments when the water content rises above 21% (I believe that’s the percentage). If you do not add material with enough water content it simply becomes an infusion. With higher water content fermentation begins. Sometimes honey ferments on its own, but in these instances the moisture is added purposefully to kickstart the process.

[@terryseldon7446]

9 l

[@amymwoda730]

It’s really an infusion

[@beaniedean3021]

Thank you 👌

[@CountryLivingExperience]

You’re welcome

[@BondedOakAcres]

Great ideal

[@CountryLivingExperience]

Thank you

[@mvblitzyo]

I’ve done my process purely by word of mouth so after making a batch, I thought I should do some research aha your method is really helpful and informative thanks ..

[@CountryLivingExperience]

You’re welcome

[@HartsHomesteadWV]

Thanks for the tips. I just did my first jar, and I am looking forward to trying it in about a week.

[@CountryLivingExperience]

You’re welcome

[@mr.kongable]

Thanks so much for the video, I subbed and I’m looking forward to more of your great content

[@CountryLivingExperience]

You’re welcome

[@carriejorgenson5361]

Oh my goodness! I'm so thankful for this video. I just about a week ago started this process. I just made one small jar. As it would be the last 2 days I have felt myself getting sick and upon eating the garlic, which is still quite crunchy, I feel like my esophagus is on fire. Clearly it's not ready to be eaten. For now. I will just pour some of the honey into a tablespoon and do that. The fermentation has definitely started and I've been burping it every day. But definitely the garlic as you mentioned. Should be at least 2 weeks in it or until it's able to be eaten. So thankful for this

[@CountryLivingExperience]

Glad it was helpful

[@EdgarFlores-xy5pp]

I put purple onion in it and some fresh oregano in it to. Great stuff ❤

[@PhenomenalChoklit]

Thank you for sharing!❤

[@CountryLivingExperience]

You're welcome

[@suzannedouville6780]

Thank you for this great video! I wish I had seen this video before I harvested my tons of garlic. Going to buy some organic garlic now. 😊

[@CountryLivingExperience]

Glad it was helpful!

[@susannminall7456]

🐝🧄Thanks for the GREAT video.

[@CountryLivingExperience]

Our pleasure!

[@phaedrabacker2004]

I'm on it. That was great. 👍

[@CountryLivingExperience]

Awesome. Thanks

[@seanverdi8570]

Awesome 🎉

[@nathanms2580]

Good information.

[@CountryLivingExperience]

Glad it was helpful!

[@judymiller323]

I bought Cutco knives > 50 yrs ago , have the original set ! love them.

[@CountryLivingExperience]

They are the best! I love mine.

[@kevmc5033]

wow,luv this,,gorra try that one...cheers mucker

[@CountryLivingExperience]

You’re welcome

[@shellz1104]

Great Video! thank you

[@CountryLivingExperience]

You're welcome!

[@maribelwll2899]

Wow thank you

[@CountryLivingExperience]

You’re welcome

[@foxecarpentress4964]

Thank you for a detailed explanation of making this honey/garlic ferment. 🙌🏻 🕊🥰 🕊 🙌🏻

[@CountryLivingExperience]

You're welcome

[@littleflower7769]

Taken straight from Dr. Berg’s video on garlic! Thank you

[@CountryLivingExperience]

I don't know who that is.

[@G3O.On3]

Dr.Berg is a fraud, he's a physical therapist 😂🤣

[@pamelaarchibald4081]

Thank you so much 🙏

[@CountryLivingExperience]

Always welcome

[@ethelrizarri2614]

Good VEDEO very informative

[@CountryLivingExperience]

Thank you

[@HoneyB021]

Thank You Sunshine 😎

[@CountryLivingExperience]

You're welcome

[@stuartniven2401]

Awesome!

[@CountryLivingExperience]

Thanks!

[@user-qy1hl7hf3k]

Thank you for sharing ❤️ 👌❤️

[@CountryLivingExperience]

You're welcome

[@BillOtinger]

Use a BLENDER with Honey, Garlic and Ginger, this will give you 17 Benefits

[@steveearl7734]

I really like your video well done will explained have you ever tried broccoli sprouts and garlic with honey?😎👍

[@CountryLivingExperience]

Thank you. Never tried the sprouts.

[@juanvaldes2458]

Thank you for the tip on burping without letting oxygen in. I only saw this addressed in one other video where they actually used a thick glass cover known as a pickle pebble over the mixture. Supposed to prevent botulism. Great video, thank you.

[@CountryLivingExperience]

You're welcome.

[@Janbrielle_]

Thank you very much for sharing your knowledge very informative new subs here love from the Philippines

[@CountryLivingExperience]

Walang anuman

[@tedcombs7665]

Great video I am making one of these 2night thanks to you for this video I am subscribing ❤

[@CountryLivingExperience]

Thank you

[@antoniomatos759]

I thank u sharing as this recipi..am goin to prepare rhis recipi soons possible..❤❤❤❤

[@CountryLivingExperience]

You’re welcome