Fermented Turmeric and Ginger Honey
A simple, probiotic-rich honey ferment combining fresh turmeric and ginger for a golden, immune-boosting tonic that’s both delicious and healing.
Equipment
- 1 pint jar or similar
Ingredients
- ½ cup (packed) fresh ginger, chopped
- ½ cup (packed) fresh turmeric, chopped
- 1 cup raw honey (or a little more)
Instructions
- Peel turmeric and ginger (optional). They’ll ferment fine unpeeled.
- Cut them into ¼-inch pieces or thin slices.
- Wash and dry your jar (or jars), then fill about ⅔ full with the chopped roots.
- Pour raw honey over the roots until fully covered.
- Make sure to keep mixture below the neck to prevent overflow.
- Gently stir or slide a knife down the sides to release air pockets, or let it settle naturally.
- Seal jars and leave at room temperature for 7–14 days, stirring or shaking daily.
- Transfer to the fridge (or a cool place) for long-term storage—keeps up to 1 year.
Notes
Serving suggestions:
- Stir a spoonful into warm (not hot) tea or lemon water.
- Drizzle over yogurt, oatmeal, or toast.
- Mix into salad dressings or marinades for a golden glow.
- Take by the spoonful at the first sign of a cold.