Honey Fermented Ginger and Lemon

4.94 from 33 votes

How to make honey fermented ginger and lemon, a bright and flavorful ferment that adds a zesty kick to meals, dressings, and drinks.

Prep Time15

Fermenting time14

Total Time14 15

Course: DIYs

Cuisine: American

Diet: Gluten Free, Vegetarian

Freezer friendly: No

Shelf life: 6 Months (fridge)

Servings:

Wash with hot, soapy water and dry in the oven at 325ºF/160ºC for 10 minutes (remove rubber/metal parts). You can instead use the dishwasher's "sterilize" setting.
Wash the lemon and peel the ginger.
Thinly slice the lemon and ginger with a sharp knife or mandoline. A peeler works for the ginger too.

Place some ginger at the bottom, then a couple of lemon slices. Repeat until the jar is filled.
Pour honey over the ginger and lemon until fully submerged. Use a clean spoon or skewer to gently move the ingredients, ensuring the honey reaches the bottom.
Drizzle 2-3 tablespoons of honey at the bottom and between each layer to ensure the ingredients are fully coated.
Seal the jar.

Leave the ginger honey lemon mixture to ferment for two weeks. "Burp" the jar daily by opening the lid for a second to release built-up gases.
Gently shake the jar or flip it upside down (with a plate/bowl beneath) to ensure the honey coats the lemon and ginger. Shaking/flipping is preferred over stirring to avoid introducing excess oxygen, which can affect fermentation.
After two weeks, you enjoy the fermented lemon/ginger. However, it will taste even better at the one-month stag

Headspace: Leave some headspace in the jar for the mixture to bubble and expand. Ensure the ingredients are fully covered with honey.

Burping: After the first 2-3 weeks, burp the jar occasionally to release gases. Daily burping is not needed after this period.

Honey Thickness: The honey will thin as it absorbs liquid from the lemon and ginger. This is a normal part of the process.

Storage:

Refrigerate: Once the taste is to your liking, transfer the jar to the fridge. This slows fermentation and is ideal for long-term storage (up to 6 months).
Cool, Dark Place: Alternatively, store in a cool, dark place like a cupboard for continued fermentation and flavor development. Use within a couple of months.
Strain for Long-Term Storage: Strain out the ginger and lemon after 3-4 weeks to keep the honey shelf-stable and prevent mold.

Check the blog post for more tips and answers to top FAQs.