Description
Traditional recipe: lemon and ginger fermented in honey, inspired by the know-how of yesteryear.
Ingredients:
1 Mason jar with a lid
3 lemons
1 fresh ginger root
2 cups of honey
Instructions:
Thoroughly clean and sterilize a Mason jar.
Wash and dry the lemon and ginger thoroughly, then slice them thinly.
Spread a thin layer of honey at the bottom of the jar. Add a few slices of ginger, then lemon. Alternate the layers until the jar is full.
Pour in more honey until the slices are completely covered.
Press the ingredients down with a spoon to mix well, then close the jar and shake it.
Let the ginger-honey-lemon mixture ferment for at least two weeks. Each day, "degas" the jar by lifting the lid for a second to release the accumulated gases.
Gently shake the jar every other day or turn it upside down (with a plate or bowl underneath) to ensure the honey always coats the lemon and ginger.
When ready, after two weeks, add one or two tablespoons of honey along with slices of lemon and ginger to a cup of hot water and drink.
To prevent mold, make sure the slices remain submerged in the honey. The mixture will keep for up to two months in the airtight jar in the refrigerator.
