HOW TO FERMENT GARLIC AND WHY!! RAW FOOD~HEALTHY

OFF GRID with DOUG and STACY ferment everything, this is our primary source of food preservation and storage. We live off grid like the pioneers and teach you how they did it.
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Consuming garlic on a daily basis (in food or raw) helps to lower cholesterol levels because of the anti-oxidant properties of Allicin. It is also immensely beneficial to regulate blood pressure and blood sugar levels.

While garlic ranks as an excellent source of manganese and vitamin B6, a very good source of vitamin C and copper, and a good source of selenium, phosphorus, vitamin B1, and calcium in our WHFoods rating system, it is the sulfur compounds in garlic that serve as its spotlight nutrients in terms of overall health

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STALKING THE WILD ASPARAGUS BY EUELL GIBBONS

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OUR FRIEND ESTER EMERY’S BOOK- WHAT FALLS FROM THE SKY

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STACY’S PIC- PAUL CHEKS BOOK – HOW TO EAT, MOVE AND BE HEALTHY

MASON JAR SPROUTING LID AND BAND FOR WIDE MOUTH MASON JAR

THE BROCCOLI SEEDS WE SPROUT

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VORTEX HAND CRANK BLENDER WE USE

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About OFF GRID with DOUG and STACY:
We moved to our 11 acres in 2011 from a large city in the Midwest with zero carpentry and farming skills. We live with no solar / wind power / public water or well. We share our adventure to a sustainable life, growing our own food from vegetables to meat. We post videos DAILY and they range from HOW TO to EVERYDAY LIFE and NUTRITION on the off grid homestead. We were city folks just like you probably and wanted to enjoy life and have more control over our food. We share food recipes as well as natural remedies.



6 Comments

  1. Joy Louise says:

    So interesting, thanks for the tutorial. Good hint about the juice, too. Still waiting on that cookbook, especially if you put this type info in it. Explaining why the fermented garlic is better for me makes it stick in my mind more. Keep ‘em comin’!

  2. Blessed Farm says:

    Shalom my friends

  3. Blessed Farm says:

    What great info thank you for sharing this with us Live Well God Bless

  4. Vochos Granja says:

    Really! that’s all it takes? Salt and 4 to 6 weeks or so. I’m running to the store and buy some garlic, but first i’ll order the tip jars. Thanks you guys. as always so informative.

  5. ANDREW MILLER says:

    👍

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