Fermented Honey - Ginger

I’ve been fermenting honey with ginger, with excellent results. All you do is peel & thinly slice ginger, place it in a jar, cover it with raw honey, put the lid on loose, then every day move the ginger around in the honey for 2 weeks. After 2 weeks it’s ready to enjoy.

Apparently it will keep for 2 months on the bench, or 1 year in the fridge.

The photos will tell the story.

After 2 weeks, enjoying it with mixed nuts, sultanas & shaved dark chocolate

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I bet it would be good as a condiment with curry too! :blush:

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Hi Dawn, I agree. I’ll put some on my fish head curry today. I’m sure Wilma will enjoy it as well. I’m at the end of a jar now, which I did close to 3 weeks ago, and the flavor is better with time. Plus it’s getting more tender.

I gave a lady a sample of what’s in my photo. The word she used to describe it was “decadent”.

The idea came from 2 honey customers, around about the same time. One of them gave us a jar with honey she bought from us with garlic in, & called it fermented honey - garlic. The other customer just raved about the flavor of the fermented honey ginger.

The honey with garlic didn’t taste fermented, however after further research, we need to add some water, so as to start the honey fermenting, on account that the honey doesn’t extract liquid out of garlic, like it does with ginger, which starts the process off. The honey that I added to the ginger last night is like water today.

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An update: Apparently you can ferment any vegetable or fruit with honey. A couple of weeks ago we decided to make honey sauerkraut, without salt. It turned out fantastic.

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Dark chocolate! NOW you’re talkin!

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This German is very confused now.

Sweet Sauerkraut (which translates as “sour cabbage”) is the definition of an oxymoron. :slight_smile:

It tastes like sauerkraut once the honey has stopped fermenting. The fermentation process converts the sugar in honey into alcohol. Once that happens, you finish up with a beautiful sour tasting sauerkraut. Then it’s time to store it in the fridge.

The first 2 bottles I made with sugarloaf cabbage, which fermented fairly quickly. The one I’m making now is with round cabbage is very slow to ferment, at least compared to sugarloaf which started fermenting within 12 hours. This one has been about 5 days without much activity. I know it’ll start soon.

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