Fermented Ginger Honey — The Gentle Fire
A living ferment that turns sharpness into a round warmth.
Here, the water in fresh ginger awakens the wild yeasts of raw honey: a slow ferment starts, bubbles appear, the honey loosens. Chestnut honey, mineral and woody, dialogues with the heat. A tonic that feeds the digestive fire.
Ingredients
- 250 g raw chestnut honey
- 100 to 120 g fresh organic ginger, peeled and thinly sliced (2-3 mm)
Method
Place the ginger and honey in a glass jar, leaving 3 to 4 cm of space at the top. Close without tightening fully, so the fermentation gas can escape. Turn the jar once a day: this is the key gesture, as the ginger floats and must stay regularly submerged. Bubbles appear after three to five days; the honey loosens. After a month, the ginger is translucent, candied, and its raw strength has ripened into a round, complex warmth.
The tip
A spoon in a hot tisane, a glaze on root vegetables, a tonic diluted in warm water and lemon at waking. The candied ginger slices are eaten as they are — a confection that takes care of you.
Where I find it
Raw honey is essential (its wild yeasts make fermentation possible). Keeps 3 months at room temperature, a year or more refrigerated. Glass jar.
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