Lemon Fermented Ginger Honey

This lemon fermented ginger honey is another fermentation project that is great for beginners and results in a simple syrup consistency that's great to add to tea or use as a spread.

The hardest part is finding jars to store your honey once it is finished. But if you are like me, that really isn't hard because when you have homemade food at home, you want pretty containers for serving as well - like this one.

How does honey fermentation work? Honey is usually a very stable food, so it keeps for many years without spoiling. However, honey ferment and turn into a delicious alcoholic beverage through fermentation.

Honey fermentation is a natural process that involves the introduction of yeast, oxygen, and sugar. The yeast consumes the sugar and produces alcohol.

For honey to ferment, it must be left in an open container so that oxygen can come into contact with it. This process is known as "burping" the jar. If you are interested in this fermentation method, be sure to burp your jars every day.

When fermenting honey, the most important thing is that you will want to keep it at room temperature for about two weeks. If you keep it too warm or cold, it will not ferment properly.

After two weeks, you can burp the jar and then let it sit for another two weeks in the refrigerator. At this point, the honey will be ready to use, and you can take off the lid and enjoy your delicious fermented honey!

Raw Honey

Lemon, thinly sliced

Ginger root, peeled and thinly sliced: Ginger is a knobbly little thing. It is easier to peel it before cutting it up. Just use a spoon to scoop out the core at the top (the easiest way is to pierce the skin with a teaspoon, then run the spoon around the edge of the ginger and pull off just that part).

You can use any large, wide-mouthed jar for fermenting honey. However, it should be glass, ceramic, or plastic and have a good seal so that the honey will stay airtight while it ferments.

Using a knife is an essential part of cooking. Yet some people don't have a knife sharpener, even worse, they use the blunt edge of a knife or other blunt cutting utensil. Over time this will quickly break apart the fibers in the skin of the fruit and cause you to have no cuts. Using a mandolin or sharp knife is essential for getting nice clean cuts. The best way to make sure your knife stays sharp is to use it frequently and keep it sharpened (with a honing tool) after each use.

Before you start making your ferment, you need to sterilize your jars. Sterilization is necessary to prevent bacteria from growing in your creations during the boiling process.

To sterilize the jars, fill a large pot with water and add 1 cup of vinegar to the water. Place the lids in the water and let them sit while you prepare your ingredients. The lids will sterilize along with the jars.

Thinly slice lemon and ginger, taking care not to cut your fingers!

• Place lemon and ginger slices in a jar with a tight-fitting lid
• Add honey to cover
• Stir well, making sure there are no air bubbles trapped underneath the slices
• Put the jar in a warm place (not directly exposed to sunlight) on a plate to catch any drips
• Check daily, making sure to "burp" the jar by open top breifly to release any gasses that build up during the fermentation process.

For fermentation to work, use raw honey. It is essential to understand the different types of honey available. There are three main types of honey:

Raw honey has not been cooked or processed and retains most of its natural ingredients. As a result, it is usually dark in color, thick, and intense flavor.

The second type of honey is pasteurized honey, and as the name suggests, this type of honey has been heated to high temperatures to kill all bacteria and yeast. Pasteurization eliminates the risk of getting sick from consuming contaminated honey.

The third type of honey is ultra-filtered honey, and this type of honey has gone through an additional filtering process that is responsible for taking out all pollen grains from the honey. It removes up to 95 percent of these grains in some cases, making the final product easier to spread on bread or drizzle over desserts. Ultra filtering also

First things first, not a doctor, please do your research, talk to your medical professional when you are looking to use food as medicine. However, the benefits of lemon and ginger in this recipe do not stop at just the sweetener. Lemon is said to enhance digestion, while ginger is said to have anti-inflammatory properties to relieve joint pain.

The flavor profile of this lemon ginger honey is reminiscent of fresh-squeezed lemonade. It tastes like sunshine.

Lemon and ginger fermented honey are great ways to sweeten foods and drinks. It is outstanding in salad dressing, marinades, and salad toppings. Here are some ideas for using your lemon and ginger fermented honey:

This honey really shines in a hot toddy, with or without alcohol. I shared a recipe for a Lemon Honey Hot Toddy with Vodka that may just get me through this winter.

Add it to your favorite marinade for meats or vegetables. Try it with lemon and butter or soy sauce, garlic powder, onion powder, salt, and pepper.

Fermented Honey can substitute for sugar in most recipes. Replace the sugar in your favorite cake recipe with fermented honey (⅓ cup to 1 cup). You can also use it in bread, muffins, or pancakes.

Add a lemon and ginger fermented honey tablespoon to your morning cereal or oatmeal. It makes a delicious topping for yogurt or ice cream too!

Lemon and ginger fermented honey make an excellent all-natural salad dressing. Mix 2 tablespoons of lemon and ginger fermented honey with ⅓ cup vinegar (balsamic vinegar is delicious)and ½ teaspoon salt.

Some toast with peanut butter or dip for fruit like strawberries or bananas would be great.

Whether you add this honey to your black tea or add it to ginger tea, it's the perfect compliment to just below hot tea to soothe one's throat. Next, add a couple of slices of lemon to the tea. The warm lemon is a nice touch.

Since the resulting honey is loose consistency, this would be an excellent substitution for simple syrup in ice tea.

Aging is typical in carpentry, cheese making, winemaking, and other food preservation techniques. The process of aging your fermented lemon and ginger is up to you. After two weeks store it in the refrigerator, if there is no need to continue aging it if you like the taste. After three weeks if you want the taste, move it over!

So when do you know if it’s ready? There are three ways to determine it: First, the lemon and ginger should sink below the surface of the honey. Second, you can taste the honey – if it tastes like lemons and ginger, then you can safely assume that it is done fermenting. Third, take a look at your jar.

The lemon and ginger pieces will have sunk to the bottom of your jar. If you see any pieces floating above the surface, then your jar may need to be stirred or shaken to encourage all of the ingredients to sink below the surface.

If you want to age your fermented lemon and ginger for a month or two, keep it in the dark area at room temperature. You can also place it outdoors during the summer months. However, remember that it will continue to ferment and become more acidic over time, so keep this in mind. I recommend using a mason jar with an airtight lid for aging.

*If you use a regular lid, check on the jar every once. Gases may build up inside and cause the jar to explode if not released!

So many ways! Add this syrupy goodness to tea, top it on cakes, and mix it into a cocktail.

Not a doctor, but it's said that ginger is said to help with inflammation and honey can be good to take for immune support. Ultimately it tastes great!

Yes, you can. I've made a ginger honey sipper with this honey and it's delicious. To your honey fermented ginger honey, add a cup of hot water and 2 tablespoons of chopped, fresh ginger. Let it sit for 10 minutes, strain it over ice and enjoy!

• Ferm ented Garlic Honey