1. Clean and peel the ginger root, onion, and garlic cloves.
2. Grate the ginger and onion, and crush or slice the garlic. Let the crushed garlic rest for 5 minutes to activate its natural allicin compound.
Step 2: Layer & Combine
1. In a clean glass jar, add the grated ginger, diced onion, and sliced garlic.
2. Pour in the fresh lemon juice and follow with the raw honey, making sure all solid ingredients are completely submerged under the liquid.
Step 3: Steep / Ferment (The 7-Day Method)
1. Seal the jar tightly and gently turn it upside down a few times to blend the honey with the juices.
2. Store the jar in a cool, dark cupboard or counter space for 6 to 7 days.
3. Note: Over these 7 days, the juices from the onion, ginger, and lemon will draw out, turning the thick honey into a smooth, pourable syrup.
Step 4: Daily Serving (Starting Day 7)
1. Starting from Day 7, take 1 teaspoon daily in the morning on an empty stomach or mix it into a warm cup of water or tea!
2. Store the jar in the refrigerator after opening to keep it fresh for up to 1 month.
Chef’s Tips & Safety Notes
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