Fermented Garlic Dipping Sauce

Garlic contains compounds that help the immune system fight germs. Whole garlic contains a compound called alliin. When garlic is crushed or chewed, this compound turns into allicin (with a c), the main active ingredient in garlic.

Garlic is a powerful antioxidant with antimicrobial, antiviral, and antibiotic properties. For colds and flu, it also provides decongestant and expectorant effects. It also has a slew of enzymes, and minerals such as sulphur and selenium.

The results of a 12-week study showed that those who took garlic every day reduced the number of colds by 63 percent. In another study, participants who took a garlic supplement were less likely to catch a cold than were those who did not take garlic; those who used garlic also got over colds faster.

This is one more fantastic way to use that amazing fermented garlic! Oh, and I may have snuck some kombucha in here too ;)

Course: Appetizer, Side Dish, Snacks

Ingredients

1 teaspoon dried parsley flakes
1 teaspoon Italian Dressing mix
3 cloves Fermented Garlic (or 1 tablespoon fermented garlic juice)
¼ cup olive oil
1 tablespoon Kombucha (or apple cider vinegar)
⅛ cup Parmesan

Instructions

Press your garlic cloves using a garlic press (or you can just use the juice from the fermented garlic). Add to a small bowl.
Add in your parsley, dressing mix, olive oil, kombucha, parmesan, and stir!
You can store this in the fridge; or if omitting parmesan, you can store in your cupboard in a sealed jar.