Fermented Ginger Honey

Fermented ginger honey is simple to make and keeps for months. A spoonful (or slice) offers soothing support for digestion, nausea, and seasonal bugs (GI bug, common head cold, etc.). With this 3-ingredient recipe, you’ve got a natural remedy that’s as tasty as it is effective! Kid-friendly (ages 2+) and perfect to keep in your medicine cabinet.

Fermented Ginger Honey.pdf

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Equipment

• Pint mason jar with lid.

• Optional glass fermenting weight and silicone lid with canning ring.

Ingredients

• 1 cup fresh ginger slices with skin on

• 1 cup raw honey or more, as needed to cover ginger

• 1 Tbsp. of vinegar, or lemon juice to ensure acidity.

Instructions

• Place the ginger slices into a wide-mouth pint-sized mason jar. Add enough honey to cover the ginger completely. Make sure the slices are coated with honey.

• Place the lid on the jar loosely, then tuck it into a dark place.

• Every day or so, tighten the lid on the jar and flip it upside down to coat the ginger slices with honey. Loosen the lid again when you return it to the upright position.

• Within a few days to a week, you should see small bubbles start to form on the surface of the honey.

• The ginger honey will ferment for about a month, but you can eat it at any time. The flavor will continue to develop over time, the ginger spice will mellow, and the honey will become much runnier.

• Store in a cool place or fridge for many months or even a year.

Notes

• It’s important to use raw honey for this recipe, as it has all of the bacteria and wild yeast that are necessary for fermentation.

• Use a jar that is ⅓ larger than the volume of food you are fermenting to reduce spill over.

• It’s a good idea to put a plate underneath the jar during fermentation, as it will expand and bubble up, and a little bit of honey could possibly drip out.