How to make fermented garlic to enhance immunity

Although we have long praised the benefits of garlic for health, which enhance immunity and fermented food, well, we have never combined the two so far. Jean Choi, author of Korean paleo, explains that the secret of an extremely delicious Korean cuisine –and a powerful and powerful immune system – is known as Manuel Jjangachi.

"This recipe is a popular side dish in Korea, appreciated for its spicy, garlic flavor, mixed with the slightly sweet honey spice and the fermentation process," says Choi. "Garlic, the main ingredient, is a potent nutritional concentrate known for its antifungal and antimicrobial properties, it contains beneficial compounds that reduce inflammation, provide antioxidant benefits, and strengthen our immune system." Honey also boosts antioxidants in our body and increases combined, they can become a powerful tool during the cold and flu season or for the maintenance of daily health. "

Although the two ingredients alone are excellent, they are increased exponentially by the fermentation process. "The allicin in garlic, which gives it its immune properties, is greatly increased during fermentation," said Choi.

She recommends that you enjoy Manuel Jjangachi every day as a condiment, but if you arrive with something, you can load about a quarter cup two or three times a day to combat the problem you are experiencing. with. Prepare it in advance and keep it indefinitely in the refrigerator to keep it at hand.