You know that delicious healing far of fermented ginger in honey? The one that fights colds, sore throats and maybe the flu? It’s also a great sauce to use for baking.
The best chefs and the best recipes usually have some secret ingredient — that hard-to-find delicacy that adds just a touch of something. You have to special-order it, or you have to get it from som speciality shop, and it is so expensive — or the cook won’t tell you what that secret ingredient is.
But here it is, in that little unpretentious jar of fermented honey in ginger.Time develops those flavors, this is a 1 month old honey/ginger ferment. Time enhances the aromas and flavors as the ginger almost melts under the power of the honey.
So why not pull out a piece of parchment paper, and sprinkle it with some powdered ginger and some sugar? Next, roll out a chunk of that healthy sourdough pie crust (also fermented with time) from the freezer and make a nice rustic rectangle.
This is perfection… click here for the recipe for fermented ginger in honey.