Fermented Ginger + Turmeric Honey


  • cup honey
  • 200g fresh ginger 
  • 100g fresh turmeric
  • 300g raw honey


  • Peel and slice fresh ginger root (using a sharp knife or mandoline), place into a clean jar, and pour honey over completely, being sure leave at least one inch of space at the top of the jar to allow for expansion. 

  • Combine all ingredients in a jar and stir well.
  • Adjust according to your taste, adding more ginger or turmeric. You want a strong flavoured honey as you use just one teaspoon at a time.
  • Leave the ginger honey lemon mixture to ferment for two - three weeks at room temperature. 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).

  • After a few weeks you’ll notice that the ginger will have a darker color and will start to float below the honey in the jar. The honey will also be thinner due to the ginger releasing liquid and you’ll see tiny bubbles are visible on the surface of the honey. 

  • Once you are satisfied the taste of your honey, you can place it in the fridge for a longer shelf life of up to one year or keep it at room temperature until used up (up to three months).
  • Enjoy a teaspoon or two in a glass of hot water, tea or mix into your morning oatmeal or even a smoothie!
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