Ginger Turmeric Honey Ferment

The Ginger Turmeric Honey Ferment is not a ferment for the impatient, but another delicious and honey ferment that shows its maximum potential especially during the cold season.

By increasing the water content of honey to at least 19%, the wild yeasts present in the honey are activated and fermentation takes place. In this recipe, the juice of the small grated ginger and turmeric rhizomes, which is gradually released, dilutes the honey so that it ferments. A significant amount of alcohol is not produced, but traces may be present.

The preparation is in fact super simple. The fact that you can still find this recipe among the recipes for advanced fermentistas is because it takes quite a long time until the first fermentation activity shows. Beginners quickly become impatient or insecure. In addition, you must work particularly cleanly, because both ginger and turmeric have a strong tendency to mold.

INGREDIENTS

  • 200 gr. ginger
  • 150 gr. turmeric *
  • 1 tsp. black peppercorns
  • 500 gr. raw local honey

* I only make this ferment when I can get fresh and good looking turmeric rhizomes at the organic grocery store.

By the way, there is nothing wrong with not combining ginger and turmeric, but making monoferments of each instead! Also the pepper is not necessary. Only the honey is a must 😉

PREPARATION

The quantities fit well in a 0.75 liter jar. The ginger and turmeric rhizomes do not need to be peeled if you have bought them in organic quality. This is good because there are beneficial microorganisms on the peels for the fermentation process. Grate coarsely on a box grater (by the way, if you don't wear gloves, you're pretty sure to have yellow-orange hands afterwards, because turmeric stains strongly). Coarsely crush the peppercorns in a mortar and pour into your jar with the grated rhizomes.

Cover with honey - nothing should peek out! This is particularly important with this ferment, because it tends to mold. Therefore, please take special care that no uncovered residues stick to the edge of the jar and work very cleanly. If you follow the proportions of the quantities, you should be fine.

By the way, it’s not a biggie if the honey is not completely liquid. I always place the jar of honey upside down on a jam funnel on top of my fermentation vessel and wait for it to run out. The moisture that comes out of the ginger and turmeric is usually enough to liquefy it within a few days.

It is essential to keep the jar warm, at least 20°C. To prevent the development of mold open the jar 1-2 times a day and stir well. Mold can develop only on the surface, so it is stirred again and again. Keep stirring until the fermentation starts. You can recognize this by the fact that small bubbles rise in your ferment.

Attention! As soon as the fermentation starts, there is a lot of pressure in your jar. Please always open it with caution.

Recipe ideas for your ginger turmeric honey ferment with pepper

  • Golden Milk. Golden milk is the ultimate feel-good drink with several positive properties for your health. Heat 1 cup of oat milk in a saucepan on the stove and add 1-2 tablespoons of ginger-turmeric-honey ferment, 1 squeezed green cardamom pod and 1 good pinch of cinnamon. Stir thoroughly. Do not heat the milk too much so as not to destroy the beneficial effects of the ferment.
  • Dressing. For a sweet probiotic touch in salads and homemade bowls. Whisk 1 tbsp. ferment with 2-3 tbsp. apple cider vinegar, 4 tbsp. olive oil, 2 tsp. mustard, salt and freshly ground pepper. Top with fresh herbs, nuts, sesame seeds or pomegranate seeds.
  • Seasoning. In spicy-sweet curries or as a seasoning for (vegetarian) meatballs, the taste will be really delicious! Just add 1-2 tablespoons of ginger-turmeric-honey ferment with pepper to your regular recipe.
  • Topping. I love this ferment on Greek yogurt, along with a few loosely chopped walnuts. I like to eat it in its pure form with bite, but sometimes I enjoy it finely pureed.
  • Tea. Add 1-2 tablespoons of the active ferment to lukewarm water. It is important that the water is no longer hot, because you would destroy the antibacterial effect of the honey and the probiotic ingredients. This tea is particularly effective against cough symptoms and headaches.
  • Lassie. Pureed with yogurt, milk kefir or a plant milk of your choice, this ferment is a real treat!

22 Comments

  1. Bei mir steigen jetzt Blasen auf. Jetzt also nicht mehr rühren? Muss es noch regelmäßig geöffnet werden?

    • Hurrah, herzlichen Glückwunsch! Jetzt kannst Du Dein Ferment geniessen. Wenn Du es nicht sowieso öffnest, weil Du etwas davon essen möchtest, kannst Du es geschlossen lassen.

        • Dear Christina,

          that’s unfortunately not really predictable, it depends on the temperature and the quality of your products. Usually fermentation starts after about 3-4 weeks. After that you want to let it ferment for some days before enjoying it.

          The good thing is, that once fermented, it doesn’t go bad! So make a big jar and let it just sit there. Then you can always help yourself to some fermented ginger and turmeric in honey to make tea or drizzle over joghurt and granola.

          Good luck with your ferment!
          Katsu

  2. Hallo Katsu, habe gerade Dei Rezept ausprobiert und bin schon gespannt was das wird.
    Danke für Dein Rezept. Werde berichten, was dabei rausgekommen ist.

  3. Hallo Katsu! Ich hab mich drangemacht, sieht auch gut aus ABER Ingwer, Kurkuma und BioZitrone schwimmen oben – die sollten doch von selber absinken nach ein paar Tagen, oder? Bis dahin fleißig umrühren, damit nix schimmelt?! Bin noch Jung-Fermentierer 🙂 bis dato nur Sauerkraut und Essig selber gemacht… Oder doch beschweren? Danke und lieben Gruß! Lisa

    • Liebe Lisa,

      ja, das ist genau richtig! Weiterhin jeden Tag fleissig rühren, dieses Ferment dauert eine ganze Zeit, bis es in Gang kommt. Das Absinken dauert ebenso lange. Sobald es blubbert, wirst Du aber mit einer wahren Köstlichkeit für Deine Geduld belohnt werden.

      Gutes Gelingen!
      Katsu

      • Vielen Dank für die rasche Antwort!! Liebe Grüße Lisa und … Du hast hier echt supertolle Rezepte und Ideen, als nächstes mach ich mich an den Fenchel 🙂

  4. Hello Katsu, I have made a monoferment of turmeric with black pepper and raw honey. The concoction has produced bubbles and has been on the counter for two weeks. What now? Do I need to refrigerate this to keep it fresh, or will it last on the counter or in jars in the dark? Thanks for your good recipe and in advance for your reply.

    • Hi Adina,

      sounds good! I’m happy you like the recipe, thanks!

      It will last on the counter for a really long time. How long exactly I can’t say, but so far I’ve had big batches go for 18 months without spoiling. The taste is best within the first 6-8 months, though. Letting it stand away from direct sunlight is a good idea.

      Happy fermenting!
      Katsu

  5. Hallo Katsu,
    nach nicht ganz 3 Wochen zeigen sich jetzt die ersten kleinen Bläschen 😀
    Weil es erstmal eine Probe war, ob das ganze bei mir in Schwung kommt, hab ich eine etwas kleinere Menge angesetzt. Überlege aber wenn es um Nachschub geht, den dann mit dem jetzigen Ansatz zu impfen. Kommt die Fermentation dadurch schneller in Schwung oder macht das keinen Unterschied? Oder spricht sogar was dagegen?
    Liebe Grüße, Steffi

    • Liebe Steffi,

      das klingt ja prima! Es ist immer wieder ein Erlebnis, wenn die Blubberphase losgeht.

      Obst und Gemüse setze ich als wilde Fermente ohne Starter an. Die Bakterien durchlaufen dann alle für sie nötigen Stadien und machen ein köstliches und sicheres Ferment. Bei Honigfermenten spricht nichts explizit gegen ein Beimpfen, ich geniesse das Ferment aber trotzdem mehr, wenn ich es jedes Mal frisch ansetze. Damit es Dir nicht ausgeht, kannst Du den neuen Ansatz starten, noch bevor das alte Ferment verzehrt ist.

      Weiter viel Spass beim Fermentieren!
      Katsu

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