Ginger Candy to satisfy your sweet tooth, and Fermented Garlic to lower your blood pressure 


Fermented Garlic and Fermented Ginger “candy”

Why in the world would we want to make either of these things? Well, we use them as a basis for many recipes due to their taste + health benefits. Wes started learning about edible raw garlic online and via Pinterest (another Pinterest fanatic if you can’t tell). Victor learned about fermenting Ginger from an old Chinese lady (I kid you not!).

These are VERY simple to make.

#1 Thing you’ll need: PATIENCE!
#2 Jars
#3 Salt for the garlic and Honey for the Ginger.

Fermented Garlic

1 tsp Kosher Salt (non-iodine). Pink/Sea whatever floats your boat or makes you feel fuzzy inside

A couple bulbs of garlic. Try to get Organic1 only because 99.9999% of Garlic I see sold is made in China23.  Right behind the Autobot Smog Camp. Next to the Chicken Feed Poop Tilapia Farm 45. Down the street from Dollar Store Factory Headquarters.

Add just Enough water to cover the garlic

Seal the Jar, mason if possible.

Wait. 2 weeks is good. Sit it in a dark area. Please burp it every day or so. It bubbles. It gets cloudy.

Pop one in your mouth. Edible? You’re Welcome. Now you can refrigerate.

Fermented Ginger Candy

Wash and cut up your ginger into bite size pieces.Put them into your mason Jar.

Cover with enough honey to cover all the pieces.

Wait. 160 days said the Chinese Lady. She’s old, ain’t nobody got time for that. I’ve found between 1 to 2 months is good enough. Also being put outside in the heat helps it along.

Pop one in your mouth. Edible? You’re Welcome. Now you can refrigerate.

rocketsurgery_fullpic_artwork

It aint’ rocket surgery, it’s fermentation.

Anyone else sick of blogs that over-complicate these things? Sugar & salt preserve and ferment foods.

Thanks for reading, and still have time to check Instagram, Facebook and a few cat videos. You’re Welcome.

  1. how-to-recognize-chinese-garlic @ californiamediterraneandiet.com
  2. https://en.wikipedia.org/wiki/Garlic_production_in_China
  3. http://livingtraditionally.com/you-are-most-likely-consuming-bleached-and-chemical-laden-garlic-from-china-here-is-how-to-spot-it/
  4. http://www.ers.usda.gov/publications/eib-economic-information-bulletin/eib52.aspx
  5. http://www.bloomberg.com/news/articles/2012-10-11/asian-seafood-raised-on-pig-feces-approved-for-u-s-consumers

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