Honey Fermented Ginger & Turmeric

The thing I like most about this recipe is you can make as much or as little as you want to. I personally like to use this when I’m cooking but you could also add some to your tea, smoothies or just take a spoonful whenever you’re feeling under the weather

Ingredients:

Raw, unpasteurized honey

Ginger root

Turmeric root

Instructions:

1) If desired peel the ginger & turmeric using the back of a spoon to scrape off the thin skin

2) Cut the ginger & turmeric into small pieces. I like to use my food processor, but be aware that the turmeric will stain it slightly.

3) Place the chopped roots into a mason jar filling it 1/2 - 2/3 of the way full

4) Pour the honey over top, covering the roots by 1 inch

5) Give the mixture a good stir

6) Add the lid

7) Place the jar in a dark cool spot in your kitchen, out of direct sunlight

8) Come back & shake the jar daily for 7-14 days. I like to alternate which way the jar is facing during this time. On day one leave the jar upright. On day 2 place a bowl under the jar, give it a good shake & leave the jar upside down. On day 3 shake the jar & place it right side up. Repeat until it is done fermenting. If you happen to forget to come back it will be ok, shaking the jar just ensures even fermentation but it’s not that big of a deal

9) Place the jar in the fridge to slow down the fermentation process

Image of 2 mason jars of honey fermented ginger & turmeric