The Natural Immunity Elixir

This recipe uses the natural sugars in honey to draw out the juices from the ginger, onion, and garlic, creating a potent, concentrated syrup.

1/2 cup Garlic: Peeled and finely minced.
1/2 cup red onion: finely diced (red onion contains higher levels of quercetin).
1/4 cup Fresh Ginger: Grated or finely minced.
2-3 tbsp lemon juice: freshly squeezed.
Raw Honey: Enough to completely submerge the dry ingredients (approx. 1 cup).

Prep the Jar: Ensure you are using a clean, dry glass jar.
Layer the Aromatics: Add the minced garlic, diced onion, and grated ginger into the jar.
Add Acid: Pour in the lemon juice. This adds vitamin C and helps balance the pH of the mixture.
The Honey Pour: Slowly pour the raw honey over the mixture. Use a clean spoon or toothpick to poke through the layers, ensuring there are no air bubbles trapped at the bottom. The honey must completely cover the solids.
The Ferment: Close the lid tightly and store the jar in a cool, dark place (like a kitchen cupboard) for 7 days.
Maintenance: Each day, give the jar a quick flip or stir to make sure the ingredients stay coated in honey. You may notice the honey becoming thinner and more liquid—this is normal!

As you mentioned, take one teaspoon per day starting on the 7th day. If you feel a cold coming on, some people increase this to 3 times a day.

Botulism Risk: Because garlic and onion grow in soil, they can carry C. botulinum spores. Using raw honey (which is acidic) and lemon juice helps prevent bacterial growth, but if the mixture smells “off,” looks fuzzy, or the lid is bulging excessively, play it safe and toss it.
Infants: Never give honey-based recipes to children under 1 year old.