Fermented Lemon and Ginger Cough Syrup

This Lemon Ginger Cough Syrup is the perfect sore throat remedy. You’ll get a nice dose of prebiotics and probiotics and the honey is and lemon will soothe and gently coat your throat. It’s a much healthier and so much tastier version of store-bought cough syrup. I like to make this in advance in the wintertime.

Here’s another bonus — it’s great in tea!

Servings: jar

Ingredients

Organic ginger
Organic Honey or local honey
Organic Lemons

Instructions

Peel and thinly slice your ginger You can use any size jar depending on how much you want to make.
Thinly slice your lemons.
Add the lemons and ginger and honey to your mason jar in layers. Making sure the honey covers is each layer (especially the very top) Leave at least 1/2-1 inch of room at the top.
Cover with a secure lid.
Place in a cool dark place. You may need to shake the jar once a day to make sure the lemons and ginger stay covered in honey. The honey will get thinner as it ferments. This will help prevent the growth of Kahm yeast. Kahm yeast is harmless but can make the syrup taste "off"
Let it ferment for 3-5 days.
Once fermented and bubbly I store this mixture in the fridge. You can then take a spoonful to help ease a sore throat or cough!
You can consume the ginger as well! (It's great in smoothies)

Notes

No worries about botulism when it comes to this or other cultured foods. The good bacteria dominates and keeps pathogens out. Botulism can only occur when you heat a food and can or remove the oxygen. Heating the foods kills all the bacteria and then only botulism can survive the high heat. You never do this with cultured foods which makes them one of the safest foods to make and eat. Good bacteria dominates!

Just a reminder that babies👶shouldn't have honey until they're a year old.