Fermenting for Colds and Flus
Saturday, 5th May 2018
Following up from our post about fermenting for gut health, we though we would share a couple of home remedies that use the power of fermenting for colds and flus. Make these syrups and tonics now to keep those winter germs at bay!
First up, honey ferment. These are super easy, you just cover what ever it is you’d like to use with honey and let it sit for a few weeks. Take a teaspoon as an immune boosting medicinal shot or use in your cooking as a delicious dressing or marinade.
Honey and Garlic Ferment – the anti-microbial goodness in garlic and raw honey to create a magical syrup.
- Fill a glass jar 1 half to three quarters full with peeled garlic cloves
- Cover well with raw runny honey.
If you can, weigh the cloves down with a glass disk or something similar. The garlic tends to float. Alternatively you can just give it a stir around every now and then. Pop a lid on it and let it sit a room temperature for about two to three weeks. You’ll need to ‘burp’ it occasionally to let the gas escape (it’s pretty stinky to start but will mellow). You should find the honey gets thinner and takes on the flavour of the garlic over time. You could add other other immune supporting herbs and spices such as oregano, nigella seeds, turmeric or ginger.
Once the two weeks are up pop it in the fridge and use it as you like. Don’t forget to make use of the left over garlic cloves in your cooking too!
A cider tonic, or fire cider, is a simple tonic that uses the antibacterial properties of apple cider vinegar and the goodness of culinary herbs and spices.
Depending on the ingredients you choose you can make this tonic to ward off colds and flus, aid digestion or to help treat candida.
General Immune Tonic (fills a 1-1.5L jar)
- 1x 5cm piece of horseradish
- 8 -12 cloves of peeled garlic
- 1 red onion peeled
- 1x 5cm chunk of ginger
- 1x 3cm piece of turmeric
- 1 tbsp sichuan pepper
- 1 stick of celery
- 1 tbsp nigella seeds
- couple of bay leaves
- 1 orange
- 1/2 lemon
- 1 small bunch parsley
- 1 bunch rosemary
- 1 bunch thyme
- 1 tbsp black peppercorns
- 750mls raw unfiltered apple cider vinegar (at least 5% acidity)
- 1/4 cup raw honey, or more to taste
Place all of the vegetables, fruits, herbs, and spices in a clean 1 or 1.5L jar. Fill the jar with apple cider vinegar. Push the ingredients down making sure they are well covered by the vinegar and there are no air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion. Shake well.
Let the jar sit for 3 to 6 weeks, shaking daily (or as often as you remember).
Strain the vinegar with a fine sieve or through muslin cloth into a glass jar. Add honey to taste. You can transfer into smaller glass bottles if you like. Use within a year.
- 750ml apple cider vinegar
- 1tbsp sichuan pepper
- 1tsp cloves
- 3-6 cloves of garlic
- small bunch of oregano
- 1x 2cm piece of fresh turmeric
Method as above.
To use this in the treatment of Candida drink 1tsp in 1cup of warm water in the morning on an empty stomach. Use in the same dilution as a vaginal wash or as warm compress.
- 750mls apple cider vinegar
- 1tbsp fennel seeds
- 1tbsp nigella seeds
- 1tsp pepper
- 1tsp crushed cardamom
- 1x 5cm piece of fresh ginger
- 1x 3cm piece turmeric
- 2-3 bay leaves
- 1tsp radish seeds and/or 5 radishes
- 1small bunch parsley
- 1 stick of celery
- Method as above.
Method as above.
To give the digestion a cleansing boost take 1tsp diluted in 1cup of warm water before breakfast daily. You can also take mix when feeling overly full or post a heavy meal as needed.
If you are interested in throwing together a mix of your own mix here are few culinary herbs and spices with their properties.