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Honey Lemon Ginger Tea
Sophia Eng

Fermented Honey Lemon Ginger for Immunity Boost

This is the ferment I make once a year to use for healing tea during cold and flu season!
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Prep Time 15 minutes
Total Time 6 days
Course: Drinks
Ingredients Equipment Method

Ingredients
  

  • 1 cup raw unfiltered honey
  • 12 oz organic lemon 2 lemons
  • 3 oz organic ginger sliced

Equipment

  • 1 Quart Jar sterilized

Method
 

  1. Step 1: Prepare the ginger and lemon
    Sterilize a quart jar you plan to use for the fermented honey lemon ginger recipe. To do so, wash and rinse with hot soapy water, then dry in the oven for 10 minutes at 325ºF/160ºC. Some dishwashers also come with a "sterilize" setting.
    Wash the lemon and ginger, and slice with a sharp knife.
  2. Step 2: Assemble the jar
    First place some ginger, then a couple of lemon slices, and alternate them until all the ingredients are in the jar. Pour the honey over the ginger and lemon, making sure it fully submerges the ingredients. Use a clean knife (or chopstick!) to gently shake/move the ingredients around to make sure the honey gets all the way to the bottom of the jar. Seal the jar.
  3. Step 3: Begin the fermentation
    Let the ginger honey lemon mixture ferment for two weeks. You will need to "burp" the jar daily, opening the lid for just a second to allow any built-up gases to release. After two weeks, you can begin to enjoy the fermented lemon/ginger. You can also choose to let it ferment longer, and you'll notice the flavor profile change.
  4. Storing your Honey Lemon Ginger Fermentation
    Once you like the flavor of the the fermented honey lemon and ginger, transfer the jar to the fridge. This will slow the fermentation (almost halting it entirely) and is best for those who want to use it slowly over several months (6 months or more). Like all fermented foods, watch out for mold and other signs of spoilage. Discard if the ferment has gone bad.