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5 from 6 votes

Delicious 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.
Prep Time10 mins
Cook Time0 mins
Fermentation Time14 d
Total Time14 d 10 mins
Course: Condiments
Cuisine: Fermentation
Diet: Gluten Free, Vegetarian
Servings: 32 servings
Calories: 86kcal
Author: Kristen Wood


  • Raw Honey
  • Jar


  • 1 palm-sized hand fresh organic ginger root peeled and sliced
  • 32 ounces raw honey or enough to cover the ginger


  • 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!



Peeling Ginger: Did you know that it is easier (and safer) to peel ginger with the side of a spoon rather than a knife or vegetable peeler? Ginger has such thin skin, a spoon gets the job done very well. See the video playing in the post to see it in action. Also to note: it's okay to leave the peel on or partially peel the ginger. A hint of peel actually encourages the fermentation process and as stated before, ginger peel is so thin that it is easily digested and actually softens further during the fermentation process.
Slicing Ginger: From my experience, thinly sliced ginger seems to produce the best results, but feel free to experiment with preparing the ginger however you prefer. I find using a mandoline slicer to produce nice, thin even slices that ferment uniformly, but a sharp knife will also get the job done.
Be certain to use organic ginger and raw honey for this recipe as the pesticides and pasteurization process destroys the natural compounds responsible for the fermentation process to occur.


Serving: 2tablespoons | Calories: 86kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 15mg | Fiber: 1g | Sugar: 23g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg