Honey Fermented Ginger
Learn how to make honey fermented ginger which is a delicious addition to a culinary pantry, as well as packed with medicinal benefits.
Pack up on flavor and health with this healthy honey fermented ginger recipe! This tasty combination has a simple syrup consistency and can be used for both culinary and medicinal purposes. It’s a great addition to meals, snacks, salads, and drinks while being a soothing remedy for sore throat, colds, and cough.
Made by fermenting organic ginger root in raw honey, this simple recipe can last for several months. Whether you are looking for a healthy sweetener or a natural medicine, this honey fermented ginger is definitely a pantry essential and a good thing to batch up to keep a plentiful supply in rotation!
❤️ Why You’ll Love This Recipe
- The taste is sweet but with subtle warm and spicy notes. It’s deliciously complex!
- It stores well.
- Easy to make.
- 2 simple ingredients.
- Packed with medicinal benefits.
- Has a wide range of uses.
❔ Can You Ferment Ginger and Honey?
Yes, definitely! The fermentation process for ginger in honey is simple enough for beginners to do.
Raw honey contains natural yeast and beneficial bacteria that is essential for preservation. With its low water content compared to processed honey, raw honey will not spoil on the shelf. When ginger slices are added to it, the natural sugars in the honey will slowly extract water from the ginger.
⏱️ How Long Do You Ferment Ginger in Honey?
You should ferment ginger in honey for at least two weeks before you enjoy using it. It will last up to three months at room temperature. Alternatively, when you are satisfied with the flavor of your honey fermented ginger, you can store it in the fridge where it will slow down the fermentation process and can last up to one year.
🍯 Ingredients
Raw honey: Use only raw honey as it is the best type of honey for fermentation as it hasn’t been treated in any way, which means that the naturally occurring enzymes and medicinal benefits are still completely intact.
Organic ginger root: You will want to use organic ginger root to extract the natural yeast that hasn’t been removed with pesticides.
🏺 How to Make Honey Fermented Ginger
- Peel and slice fresh ginger root (using a sharp knife or mandoline), place into a clean jar, and pour honey over completely, being sure leave at least one inch of space at the top of the jar to allow for expansion.
- Place the lid on the jar and leave at room temperature to ferment for at least 2 weeks (and up to 3 months).
- Open the lid to “burp” the jar to release the gases, and stir with a clean utensil daily. You’ll know that the ferment is ready when the honey has darkened in color.
- Keep it stored/fermented at room temp until used up or store in the fridge to slow the ferment and store for up to one year. Enjoy!
Notes:
- It is easier to peel ginger using the side of a spoon rather than when using a knife.
- After two weeks, you’ll notice that the ginger will have a darker color and will start to float below the honey in the jar. The honey will also be thinner due to the ginger releasing liquid and you’ll see tiny bubbles are visible on the surface of the honey.
💛 Fermented Ginger Honey Benefits
- It is a natural soothing home remedy for cough, colds, flu and sore throat. Take by the spoonful!
- Ginger has anti-inflammatory properties that help relieve joint pain.
- It is good for the heart. It helps reduce blood clots and lower cholesterol.
- Ginger and honey are filled with nutrients and antioxidants that help boost the immune system.
- It aids in digestion and helps reduce bloating.
- It helps speed up metabolism.
☕ Uses
- Ginger honey tea – Add this ginger honey ferment to your green tea or black tea in the morning. Add a slice of organic lemon for a refreshing drink!
- Oatmeal and cereal – Add a tablespoon to your morning cereal or oatmeal.
- Dip or toast spread – Makes for a perfect toast spread, mix with peanut butter and fruit for a healthy snack.
- Salad dressing and salad topping – Add this to your salad to make it even more delicious.
- Marinade for your protein – Add flavor to your meals by using this honey fermented ginger as a marinade.
- Ice cream and yogurt topping – Take a dessert up a notch by adding a dollop of this honey fermented ginger.
- Hot toddies – Elevate your favorite hot toddy recipe.
- Pancakes and waffles – Skip the maple syrup and opt for this breakfast topper instead.
🥡 Storage
Place this fermented honey recipe in a glass jar and seal it with a lid. Leave it at room temperature for at least two weeks to ferment. Once you are satisfied with how it tastes, you can place it in the fridge for a longer shelf life of one year or keep it at room temperature until used up (up to three months).
🌶️ Variations
- Add lemon peels, lemon slices, or other citrus fruits – Adds a refreshing flavor and supplies vitamin C, vitamin B6, and potassium.
- Add sliced turmeric root – Helps improve heart health and prevents Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant.
- Add sliced chili peppers – For a fun flavor variation, you can add chili peppers for a spicy combination. Chiles are anti-bacterial, anti-viral, and boost your immune system.
- Add garlic cloves – Garlic is another popular variation of this recipe as it adds a distinct flavor while being an excellent antibiotic and immunity booster.
❓ Frequently Asked Questions
Yes, raw honey contains natural yeast and starts fermenting when water is added. In this case, soaking ginger in honey activates the fermentation process since it extracts water from ginger.
The shelf life for honey fermented ginger is three months when stored at room temperature. However, you can slow down this process by placing the mixture in the fridge for up to one year.
🥄 More Delicious Fermentation Recipes
Delicious Honey Fermented Ginger
Ingredients
- 1 palm-sized hand fresh organic ginger root peeled and sliced
- 32 ounces raw honey or enough to cover the ginger
Instructions
- Prepare ginger by peeling and slicing it. See notes below for tips.
- Place the sliced ginger in a clean, large jar (32 ounces works well).
- Pour the raw honey over the ginger until the ginger is fully covered, reserving at least one inch of space at the top of the jar to allow for expansion.
- Place the lid on the jar and leave at room temperature to ferment for 2 weeks (or up to 3 months).
- Open the lid to release gases once daily and also shake the closed jar or stir with a clean utensil once daily.
- The ferment is ready when the honey is thinner, darker and tiny bubbles are visible on the surface.
- Keep the honey stored at room temperature until used or store in the fridge to slow the ferment and keep stored for up to one year. You can enjoy the honey, ginger slices and all, or strain the ginger for a smooth honey—your pick!
- Enjoy!
Hi, I tried your recipe for the fermented ginger. It is absolutely delicious, mines has been fermenting for just over three weeks at room temp. I had it in the kitchen, out of light but in the open, at first nothing happened for a week in a half. so I put it in my airing cupboard where it’s slightly warmer and within another week, very tiny bubbles appeared. then after this last week and it’s almost foaming with millions of tiny bubbles. I didn’t think it was good, so I said a prayer and had about 2 tablespoons over Greek yogurt and it had the best taste. I’m here this morning, no upset stomach or nausea. I gather it’s okay. I say that because yours have nice big bubbles. mines have like millions of tiny bubbles. Thanks for sharing your recipe
Hi! Thank you so much for stopping by and sharing. It sounds perfect! No two ferments are ever alike. 🙂
does any alcohol occur because it ferments?
While some raw honey ferments can become alcoholic when there is a high amount of moisture introduced, I’ve never experienced a ginger honey ferment turning alcoholic at all. And if it were ever to do so, it would become very apparent. 🙂 But I do not think it is likely from my own experiences fermenting ginger, garlic and even mango in honey. I hope this helps!
ok, helpful. I didn’t want something coming off boozy and then left to wonder what to do what that flavor. I am trying this next weekend to get it started. Have you seen any list of ideas as to what to do with it? I’m wanting to make a ferment and use the fermented ginger in marinades and dressings.
I’ve listed some of my favorite uses in this post, but I especially love it in sauces and drinks. The ginger pieces on their own are delicious like candy. And, you can really use it anywhere you would normally use any other sweetener, except you’ll be getting that lovely warmth and spice that ginger imparts.
My throat has been sore all week. This really hit the spot. Thank you!
Such great information on health benefits and it sure looks delicious too I am trying this as soon as I get that ginger root!
I love this!!! I was so excited when I found this recipe and finally got to make it last night. Now just need to wait for it to ferment… Cannot wait to use it in lovely tea infusions…
What a great idea and there are so many dishes you could add this to.
Thanks. This is such an informative post. So much of medicinal uses as well as healthy too.