While the two ingredients alone are great, they’re made exponentially greater by the fermentation process. “The allicin in garlic, which gives it its immune-boosting properties, is significantly increased when fermented2,” Choi says. She recommends that you enjoy Manuel Jjangachi every day as a condiment, but, if you’re coming down with something, you can load up with about a quarter-cup of it two or three times a day to fight off whatever bug you are dealing with. Make it ahead of time and store it in the fridge indefinitely, so you have it on hand whenever you need it. Ingredients
