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Pickled Garlic

2/28/2014

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many of you know about the benefits of Apple Cider Vinegar (ACV), and also might know about the home remedy of ACV + Raw Honey + Organic Garlic [link] which I used to make.

as lazy as I am :D soon I chopped garlic instead of using a blender and wonder if the garlic would dissolve and for which it did, so I started making the home remedy that way (which takes longer to dissolve) but one day the pieces of garlic didn't dissolve. and I realized that many times I disassemble garlic from the head/core as soon as I get so the garlic I used that time must be dried out a little bit. and that led me to think if I could make pickled garlic in the solution of ACV + Raw Honey as medicine. it takes longer, at least for several weeks as first to dry the garlic for a few days (just leave them in a kitchen in room temperature) and then pickle them at least for a few more weeks.

how to peel garlic ... here is the video >>> http://youtu.be/0d3oc24fD-c

I buy local raw honey in a 20 oz/560g jar and pour half of the honey out & fill ACV in the jar, and let it dissolve while the garlic is being dried for a few days (they don't really dry out in a few days, though) shake the jar sometimes. and fill the cloves of garlic (usually 3-4 heads of garlic needed for the jar I use) in another empty jar, I pour the ACV + Hoeny solution in the jar, and leave in a fridge for at least a few weeks, gently shake the jar to rotate the garlic in the jar sometimes. it seems they last quite a bit, the ones I made in last Xmas time still doing fine, it might depend on how dry the garlic is ...

when ever I feel catching a flu/cold, I chew a clove of the garlic in to my system and I am okay. but a little note : I think it is quite acidic so recommend to rinse or brush your teeth afterword.

optional addition/s : Organic Fresh Ginger, Cayenne Pepper

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    this is my recipe page, as who has Venus in Cancer.
    hope you find something here that inspires you for your own creations, too :)


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    my preferences
    for my recipe

    OIL
    basically Coconuts Oil
    and add sesame oil
    at the end
    of cooking Asian dishes
    and
    use Olive Oil
    for Western ingredients
    and Hemp Oil
    for Dressings

    SUGAR
    mostly Maple Syrup
    otherwise
    whole sugar
    raw honey
    and
    occasionally
    Xylitol

    SALT
    I mix both
    Himalayan Salt
    and Sea Salt
    in a salt jar

    -

    although I am
    a native Japanese
    I don't use soy sauce
    just because my son is allergic to it.
    you can simply replace Bragg Amino on my recipe to soy sauce

    as you see
    I am not a baker,
    I guess I am not a scientist type of person :D
    and
    also I don't give the measurement
    as I just never measure,
    I enjoy using
    my five senses
    hearing the sounds
    smelling
    touching the textures
    combining colors
    and tasting & feeling :)
    cooking & eating are
    so sensual,
    aren't they ;)

    Picture
    . How to Brew Your Own Kombucha From a Store-Bought Bottle of the Same
    >>>
    paprikahead.com/

    . Choosing Ingredients for Making Kombucha
    >>> culturesforhealth.com/

    I grow my own sprouts but the stores in town only carry Red Clover Seeds. they carry whole grown Alfalfa Sprouts and Red Clover Sprouts but not Broccoli Sprouts which I used to buy more. but I found the Organic Broccoli Seeds at Amazon so I now can grow the sprouts at home :)

    . Broccoli sprouts - Up to fifty times more cancer fighting benefits than broccoli alone
    >>> naturalnews.com/

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    Also Check :
    Turmeric
    A Must Have

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