11 oz raw honey unpasteurized, 1 cup
6 oz lemon 1 medium-sized
3 oz peeled ginger
Step 1: Prepare the ginger and lemon
Wash with hot, soapy water and dry in the oven at 325 º F/160 º C for 10 minutes (remove rubber/metal parts). You can instead use the dishwasher’s “sterilize” setting.
Wash the lemon and peel the ginger.
Thinly slice the lemon and ginger with a sharp knife or mandoline. A peeler works for the ginger too.
Step 2: Fill the jar
Place some ginger at the bottom, then a couple of lemon slices. Repeat until the jar is filled.
Pour honey over the ginger and lemon until fully submerged. Use a clean spoon or skewer to gently move the ingredients, ensuring the honey reaches the bottom.
Drizzle 2-3 tablespoons of honey at the bottom and between each layer to ensure the ingredients are fully coated.
Seal the jar.
Step 3: Leave it to ferment
Leave the ginger honey lemon mixture to ferment for two weeks. “Burp” the jar daily by opening the lid for a second to release built-up gases.Gently shake the jar or flip it upside down (with a plate/bowl beneath) to ensure the honey coats the lemon and ginger. Shaking/flipping is preferred over stirring to avoid introducing excess oxygen, which can affect fermentation.
After two weeks, you enjoy the fermented lemon/ginger. However, it will taste even better at the one-month stag
Head space: Leave some head space in the jar for the mixture to bubble and expand. Ensure the ingredients are fully covered with honey.
Burping: After the first 2-3 weeks, burp the jar occasionally to release gases. Daily burping is not needed after this period.Honey Thickness: The honey will thin as it absorbs liquid from the lemon and ginger. This is a normal part of the process.
Storage:Refrigerate: Once the taste is to your liking, transfer the jar to the fridge. This slows fermentation and is ideal for long-term storage (up to 6 months).
Cool, Dark Place: Alternatively, store in a cool, dark place like a cupboard for continued fermentation and flavor development. Use within a couple of months.
Strain for Long-Term Storage: Strain out the ginger and lemon after 3-4 weeks to keep the honey shelf-stable and prevent mold.
Check the blog post for more tips and answers to top FAQs.
Serving: 1 Tbsp, Calories: 67 k cal, Carbohydrates: 18 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 2 mg, Potassium: 47 mg, Fiber: 1 g, Sugar: 16 g, Vitamin A: 2 I U, Vitamin C: 6 mg, Calcium: 5 mg, Iron: 1 mg
