Use this ferment as a tonic or in soups, sauces and stews. 

Like the Scotch Bonnet oil and Garlic oil, the amounts you use will depend on the size of your fermentation vessel. I use fermentation crocks for this purpose as they keep the ferment cool and dark, but you can use any jar. Use a cloth over the top and secure it with an elastic band. This is to allow bubbles out but no nasties in. Use sweet kombucha as this will become sour as the fermentation proceeds. As you decant off small amounts to use on a daily basis, remove the SCOBY that will form on top of the garlic ferment and top up with more kombucha. No need to replace the garlic for at least 6 months. It will create new and great bioactive substances for you!