Q&A for How to Make Garlic Juice

One clove of garlic produces roughly 1 teaspoon of juice. There are 48 teaspoons in a cup. So one cup of garlic juice equals 48 cloves of garlic. Obviously this is a generality, but it is very close. Once you press your first clove and measure the amount of juice you get, you can adjust the formula accordingly.

I am just preparing to make this health drink myself and it definitely says keep in refrigerator.

No. You will need to use fresh garlic.

Yes. Garlic is similar to an onion. Maybe just take an ounce or two, it would be highly concentrated.

If drinking garlic juice makes you want to vomit, then I suggest trying to incorporate garlic into your meals instead.

Usually you can refrigerate it for about 3 to 4 weeks, depending how much garlic you put in it.

Raw garlic has many more health benefits than cooked garlic. There are many nutrients that are destroyed during cooking. This will become apparent as soon as you eat a piece.

If you're going to use it the next day then yes, the question is though why not just refrigerate it? It can keep a surprisingly long time when refrigerated (although I only keep mine for a maximum of 3 days).

Yes. One cup peeled garlic cloves, 7 cups of water, 6 tbs. salt ( the small measuring spoon, not a big eating spoon ). Put in blender at high for 60 seconds. It will be foamy at top. Put in 2 quart jar. It won't spoil, the salt will preserve (and possibly ferment it over time ) it. No need to refrigerate unless you want to. After a day or two the garlic will settle to the bottom because the salt will draw out the juice. At that point you can filter out pulp, or do like I do and shake the jar around, mixing the pulp with the liquid and drink it like that. Every day or two drink about a quarter cup of garlic juice on empty stomach to reap the benefits. Drink water first to buffer stomach.