How to make honey fermented ginger and lemon – a common combination for combatting cold/flu symptoms and tasty addition to meals, dressing, and drinks. Best of all, once prepared, this fermented lemon and ginger will last several months and the process couldn’t be simpler (even for fermenting newbies!).

I know, if you’ve never tried fermenting before, you might be mistaken for thinking it’s a terribly technical, difficult process. While that may be true in some cases (like caring for kombucha SCOBYs), honey ferments are surprisingly simple! It’s fairly hard to “mess up”, and requires no fancy equipment/tools! I’ve already shared a method for honey fermented garlic, now it’s the turn of this honey fermented ginger and lemon!

The combination of honey, lemon, and ginger is a favorite of mine (especially for its immune-boosting properties, like in these ginger lemon and honey immunity shots). Not only does it taste great, but it makes for a great cold/flu/sore throat-busting tonic. Plus, the pollen found in raw honey may be beneficial for those with allergies. The fermentation helps to increase those benefits further too, plus it has months of shelf-life!

One of my favorite ways to soothe myself at the first sign of illness is to whip up a big mug of ginger tea with lemon and honey. By preparing this honey fermented ginger, you can avoid having to do this from scratch each time! However, you don’t have to be ill to enjoy this honey and lemon fermented honey either.

The combination of lemon, honey, and ginger is also a delicious addition to so many other meals, dressings, sauces, marinades, etc! (Suggestions listed below!). Looking for more ways to enjoy ginger? Why not learn how to make ginger juice, powder, crystallized ginger, syrup, or even a silky ginger pudding.

The Benefits of Ginger and Honey with Lemon

I’ve talked about the benefits of all three ingredients in several places across my blog. For example, in my post for ginger turmeric and lemon immune-boosting shots, lemon, ginger, and cayenne immunity shots, and my recently posted honey fermented garlic. So head on over to find out more there.

It’s important to note that all three ingredients have a very long list of potential health benefits. Ginger alone contains anti-inflammatory and antioxidant properties and is known to help remedy stomach issues and fight colds/flu while also improving brain and heart health.

Lemon is equally brilliant for your immune system and packed with antioxidants and Vitamin C. It’s also a natural detoxifier and has antibacterial and antiviral properties.

Meanwhile, raw honey boasts similar benefits including antibacterial/antiviral and antioxidant properties. It also contains gut-friendly enzymes that are good for promoting healthy gut flora and can help boost immunity and fight infection. You can read more about the top health benefits of raw honey here.

So, as you can imagine, the lemon ginger honey combination is a goldmine of health benefits!

How does the honey fermentation work?

The way the fermented honey works is all down to the ingredients used. Raw honey (that’s unpasteurized) still contains the various naturally occurring enzymes and, specifically yeast. When combined with enough water to reach a moisture content of 19-20%, this kickstarts the fermentation process of the honey. In a commercial way, this is how “mead” is made, eventually.

While honey already contains around 16/17% water, the sugars in the honey pull the liquid from the ingredients placed in it (in this case ginger and lemon), which helps reach the 20% and begin fermenting. If your ingredients aren’t “wet” enough, you can top it up with extra water, too! (See I told you, easy!) This process is further helped by extra natural yeast which is found on the vegetables and fruits added to the fermenting honey.

Once the fermentation process begins, your ingredients are becoming preserved and you get a delicious fermented honey lemon ginger! Simple!

The Ingredients

• Honey: it’s important to use raw, unpasteurized honey. Pasteurized honey won’t ferment as the microbes are killed in the processing.
• Ginger: fresh ginger, please! It’s recommended to use organic ginger, as non-organic ginger can go through processing that reduces (or eliminates) the yeast on it (that is needed to start the fermentation).
• Lemon: I include whole slices of lemon in the honey ferment, so it’s best to use unwaxed lemon! Remember that different lemons are more tangy vs sweet. If you’d prefer to use a sweeter variety, I recommend Meyer lemons. You can also use limes.

You also need a jar. Make sure to use one that is wide enough to fit whole slices of lemon and has a lid. A wooden spoon or skewer is also a good idea for mixing the fermenting ingredients (avoid metal).

How to Make Honey Fermented Ginger and Lemon

Step 1: Prepare the ginger and lemon

First, sterilize the jar you plan to use for the fermented honey recipe. To do so, wash the jars and lids in hot soapy water, rinsing well. Then place the jars (no rubber or plastic parts) in a pre-heated oven for ten minutes at 325ºF/160ºC to completely dry. Some dishwashers also come with a “sterilize” setting.

Wash the lemon and peel the ginger. Then, with a sharp knife or mandoline (even better for even slices), thinly slice the lemon and ginger. I used a peeler for the ginger, but thicker knife/mandoline slices will work too.

Step 2: Fill the jar

To layer the jar, first place some ginger, then a couple of lemon slices. Repeat until all the ingredients are in the jar.

Then pour the honey over the ginger and lemon, making sure it fully submerges the ingredients. Also, use a clean spoon/skewer to gently shake/move the ingredients around, to make sure the honey gets to the bottom of the jar.

Alternatively, you can drizzle 2-3 Tbsp of honey at the bottom of the jar and between each layer. That way, it’s easier to make sure the ingredients are fully coated with it.

Finally, seal the jar.

Step 3: Leave it to ferment

Leave the ginger honey lemon mixture to ferment for two weeks. During this time, you’ll need to “burp” the jar daily. Open the lid for just a second to allow any built-up gases to release.

It’s a good idea to slightly shake the jar too or flip it upside down (with a plate/bowl beneath). I prefer to shake/flip rather than stir (with a wooden spoon) since an excessive amount of oxygen can impact the fermentation process.

After two weeks, you can stay enjoying the fermented lemon/ginger. However, it will taste even better at the one-month stage!

How to Make Ahead and Store 

Once the fermented lemon and ginger taste as you’d like, I recommend transferring the jar to the fridge. This will slow the fermentation (almost halting it entirely) and is best for those who want to use it slowly over several months (6 months or more). You could also keep the ferment in a cool, dark location like a kitchen cupboard. This way it will continue to ferment at a faster rate and the flavor will develop and change and even become slightly boozy (like mead). I do this when I plan on using it within a couple of months.

Just note that the flavor will become more bitter over time due to the lemon pith.

Like most fermented foods, just keep an eye out for bad smells, mold, and other signs of spoilage. This doesn’t happen often, but if it does, it’s time to start a new ferment.

How to Use Lemon and Ginger Fermented Honey?

While I know I’ve already made it clear that this concoction is perfect for when you’re feeling under the weather, there are tons of ways to enjoy this honey fermented lemon and ginger.

• Ginger tea: add around 1 Tbsp of the mixture (honey and ginger) plus a slice or two of lemon to a mug/teacup and top up with water. If you’d prefer it sweeter/more flavorful, then simply add a little more.
• Hot toddy: turn your healthful ginger tea into an adult treat with the addition of a splash of whiskey and a cinnamon stick (or a dash of cinnamon).

You can also add this fermented honey to smoothies, juices, salad dressings, and marinades.

For sweeter treats, I happily drizzle this over a breakfast bowl with yogurt (dairy or dairy-free like coconut or almond yogurt) and granola. You can also enjoy it over ice cream, drizzled over oatmeal (or baked oatmeal), over fruit crumble, pancakes/waffles, scones, etc.

Let me know in the comments how you enjoy using this honey fermented ginger and lemon!

FAQs

Recipe Notes

• Burping the jar: if you don’t use the fermented lemon and ginger often, it’s a good idea to burp the jar occasionally still. After the first 2-3 weeks, the main “activity” will slow down so daily burpings aren’t necessary.
• The honey thickness: it’s important to note that the honey will become “thinner” during the ferment as the added liquid from lemon and ginger enters the honey. This is normal!
• Don’t fully fill the jar: leave some headspace for the mixture to bubble up and expand as the liquid from the ginger and lemon releases into the honey. The ingredients should be fully covered but if you add too much, the liquid content won’t reach 20%!
• Using other fruits/veg: feel free to try this fermented honey method with other ingredients. Check the FAQs for a list of suggestions.

Other Simple Preservation Recipes/Methods

• Tomato Confit
• Garlic and Chili Infused Honey (Spicy Honey Sauce)
• Pickled red onions
• Homemade pickled jalapenos
• Garlic powder
• Homemade breadcrumbs
• Sun-dried tomatoes
• Preserved Lemons (Pickled Lemons)
• Hot Honey Recipe

Or browse through my entire list of DIYs for more inspiration!

If you try this honey fermented ginger and lemon, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!