Honey Fermented Lemon Ginger | A Simple to Make Pantry Powerhouse
Honey Fermented Lemon Ginger is an easy to execute recipe with a ton of benefits and uses. Give this pantry staple a try today!
Equipment
- Glass canning jar with lid and band
- Parchment paper
- Cutting board
- Knife
- Vegetable peeler (optional)
- Spoon or spatula
Ingredients
- Raw honey
- Fresh unwaxed lemon
- Fresh ginger
Instructions
- Slice lemon and add to the jar.
- Thinly slice ginger (peeling optional) and add to the jar.
- Pour raw honey over to just cover.
- Use a spoon to push everything down
- Place some parchment paper over the opening of the jar, then screw on a lid.
- Once a day you need to check on it and open the lid to let out any gases that may build up.
- At that time it’s good to then close the lid tight and flip or shake the jar a bit, or press everything down with a spoon.
- You can start using it at anytime. But it’s best after at least 2 weeks or more.
- Store in a cool dark place for a few month as you use it, or move it to the fridge after it’s fermented to your liking for longer storage.
Notes
Choose a jar that is about twice the size as the amount of food and honey you’re fermenting. This will prevent it from spilling over as it ferments.
If you can’t find unwaxed lemons you can make this ferment with out the peel. Just cut out chunks of the meat of the lemon, discarding any peel and the white pith.
Use organic ginger if you can find it. I rinse my ginger, but do not peel it. Peeling ginger is hard! The skin is edible.
Checking on this ferment daily will insure it doesn’t bubble up and spill over. More than that it will allow you to see the honey fermentation process first hand. Watch for signs of fermentation like small bubbles on the surface, sounds like carbonation, changes in the thickness of the liquid, smells developing and changing. All of this information you receive will help you understand the process in a way that no book, article or video can teach you.
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 very lot stirring often. Don’t heat the honey above about 90 degrees Fahrenheit or it will kill the beneficial bacteria, enzymes and yeast present in the raw honey that we need for fermentation to work.