Place honey and ginger into a clean glass jar. Mix with a clean spoon or gloved hands.
Cover jar; leave at room temperature, shaking once a day.
The honey will begin to liquify within a few hours and can be enjoyed as soon as it does; however, full fermentation benefits occur after 2 weeks.
Place garlic into a clean glass jar; add honey.
Mix with a clean spoon or gloved hands.
Cover the jar; leave at room temperature for 1–2 weeks.
During that time, mix by spoon daily until the honey begins to liquify, then shake once a day.
Store indefinitely at room temperature.
>> Store ginger honey at room temperature for up to 1 month, after which, if there is any left, transfer to the refrigerator for as long as it lasts.
>> As the ginger ferments, it releases lots of liquid, increasing the yield.
For 1 one cup ginger tea, as pictured, mix 1-2 tablespoons of fermented honey (with or without ginger slices) into a mug of hot, not boiling, water and enjoy.
>> If water is too hot to drink, let it cool before adding honey.