Preparation time: 20 minutes
Fermentation time: 7 days
Total duration: 7 days + daily consumption
1. Prepare the cleaning solution:
Fill a large bowl with cold water and add 1 teaspoon of baking soda. Stir well until the baking soda is completely dissolved. This solution helps remove pesticide residue and wax from lemons.
2. Clean the lemons:
Submerge the lemons in the baking soda solution and let them soak for 5 minutes. Then gently scrub with a brush or a clean cloth. Rinse thoroughly with cold water and dry with a clean cloth.
3. Prepare the garlic:
Divide the two garlic bulbs into individual cloves. Remove the skin, but leave the cloves whole; do not crush or chop them!
4. Slice the lemons:
Cut the cleaned lemons into thin slices (about 3 to 4 mm). Remove any visible seeds, but keep the peel; it contains essential nutrients for liver health.
5. Layer the ingredients:
In a clean jar with an airtight lid (preferably with a capacity of 500 ml), alternate the lemon slices and garlic cloves until all the ingredients are used up.
6. Add the honey:
Pour the raw honey over the layered ingredients. The honey should cover the ingredients as much as possible. If necessary, press down lightly on the layers.
7. Stir gently:
Gently stir the mixture with a clean wooden spoon or knife to evenly distribute the honey while preserving most of the layers.
8. Seal tightly and store:
Seal the jar tightly and place it in the refrigerator. Let it ferment for 7 days; during this time, the ingredients develop their healing properties and a potent syrup forms.
9. Daily intake:
After 7 days, the mixture is ready. The honey has absorbed the active ingredients of the lemon and garlic, forming a soothing syrup.
