How to make fermented garlic to increase immunity


While we have praised the health benefits of garlic for strengthening immunity and fermented food for everything else, we have never combined them before. Jean Choi, author of Korean Paleoexplains that the secret is high-quality Korean foodand a strong immune system – is something known as Manuel Jjangachi.

"This recipe is a popular supplement in Korea, which is popular for its spicy, crisp kick with the addictive, slightly sweet taste of the honey and the fermentation process," explains Choi. "Garlic, the main ingredient, is a well-known nutritional powerhouse because of its antifungal and antimicrobial properties, it contains beneficial compounds that reduce inflammation, provide antioxidant effects and strengthen our immune system." Honey also strengthens antioxidants in our body and enhances our ability to combating disease, when used together they can become an effective tool during the cold and flu season or for daily health maintenance. "

While the two ingredients alone are great, they are increased exponentially by the fermentation process. "The allicin in garlic, which gives it the immune system, is significantly increased by fermentation," says Choi.

She recommends to enjoy Manuel Jjangachi every day as a seasoning, but if you come down with something, you can charge about a quarter of a cup of it two or three times a day to combat every possible mistake. Make it in advance and store it in the fridge indefinitely so you can have it at hand at all times.



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