Garlic is a powerful natural antibiotic (thanks to the allicin it contains).
I consume raw garlic throughout the year, but usually increase the amount taken during the cold and flu season. While I don’t mind eating it raw, my daughter really doesn’t like its bite and so I mix hers with other food.
One way she will eat raw is in a fermented honey garlic. After a few months, the garlic loses its bite. It will still smell like garlic but without the sharpness that she dislikes and it will taste like garlic honey. She munches on a few cloves of the fermented garlic honey at night. Why? By morning the garlic smell has left her body.
I made another batch about an hour ago. I put my garlic cloves in a mason jar, and submerge it with honey. I leave about 2″ head space. The cloves won’t stay covered so be sure to shake daily to insure the garlic stays coated. I usually just turn the jar upside down on the next day and continue to rotate until ready. We consume the honey garlic alone and I also drizzle it over stir fry, add a dollop to already prepared soup and I use it in many other ways too.