My grandfather used to mash up onions and garlic with honey and black strap molasses. It came out as a brown goo after the air hit for awhile. He'd keep it in a dish in the fridge. Every couple hours he'd take two spoonfuls and mix it into a few ounces of whiskey and gulp it down. The family always figured it was just a dodge so he could drink whiskey at home when he was sick so my grandmother wouldn't complain.

That recipe Gia posted is a ferment. It probably is providing some boost nutritionally and probably some beneficial bacteria, yeasts and enzymes but its not curing anything.