Honey Fermented Lemon Ginger

What's in your medicine cabinet?

Now’s the perfect time to prep for when you feel run down or immune-stressed.

Raw honey, lemon and ginger come together in this simple fermented recipe - a powerhouse for both immune and gut health! This recipe keeps for months, so you’ll always have it on hand when you need it.

When to use?

• You simply enjoy ginger

• Experience digestive challenges including nausea

• Run cold

• If there is a GI bug, head cold, or strep throat going around

  
  

So, as you can see, this recipe makes sense to have on hand, especially during the fall and winter seasons. Enjoy 1-2 slices daily for prevention or extra support. It is appropriate for kids over the age of 2.

Honey Fermented Lemon Ginger.pdf

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Equipment

• Glass canning jar with lid and band

• Parchment paper or glass fermenting weight and silicone lid

• Cutting board

• Knife

• Vegetable peeler (optional)

• Spoon or spatula

Ingredients

• Raw honey

• Fresh unwaxed lemon or prepped waxed lemon

• Fresh ginger

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

Instructions

• Slice unwaxed lemon. Soak and scrub waxed lemon in warm water to remove wax or peel then slice. Add to the jar.

• Thinly slice ginger (peeling optional) and add to the jar.

• Place lemon and garlic in a jar and cover with enough liquid raw honey and vinegar or lemon juice to fully submerge it. Make sure no food is exposed to air. 

• Seal the jar in a way that allows gas to escape but keeps out contaminants (like bugs), options: 

  • Use a traditional crock with a loose cover and weight (like a plate). 

  • Use a Ball jar with a typical canning lid. Close loosely to allow gas to escape, or if closed tightly, release gas daily to every other day. If tight and not off gassed, your ferment can burst the jar or leak. Put on a plate to catch any overflow. If no weight is used, daily pressing with a spoon or tighten lid, invert to cover then return to upright and loosen lid. 

  • Use a glass fermenting weight to keep food submerged. 

  • Use a silicone lid or place some parchment paper or cheese cloth over the opening of the jar, then screw on a lid loosely. This allows for gas to escape but keeps bugs out. Fruit flies are attracted to honey or fruit.

• Check your ferment regularly.

• You can start using it at any time, it’s best after you start to see some bubbles and you know your culture is alive!

• Store in a cool dark place for Ferment at room temp for 7-14 days. Once bubbles are active, you can seal up the container and store in the fridge or root cellar for many months. The fermentation will slow down in the cool and pressure as well as leaking isn’t a concern. 

  
  

  Notes

  • Choose a jar that is about ⅓ larger than the amount of food you’re fermenting. This will prevent it from spilling over as it ferments.

  • Checking on this ferment daily will insure it doesn’t spill over. Watch for signs of fermentation like small bubbles on the surface. 

  • If your raw honey is crystallized and you can’t pour it over the lemons and ginger, place it in a double broiler and slowly heat it on low stirring often. Heat the honey to about 90° (F) not higher to maintain beneficial bacteria, enzymes and yeast present in the raw honey that we need for fermentation to work.