Fermenting is a wonderful thing. The lactic acid fermentation changes the environment in the preserving jar and creates a completely new one. The new bacteria that emerge are good food for our intestinal bacteria, which makes fermentation a real remedy. It is not only for preservation that it is an ingenious thing. You can ferment just about anything (we'll now call it salopp mould without air). By the way, lactic acid fermentation has nothing to do with "sour" or milk. This chemical process was discovered only the first time with milk, from where this name formed. Likewise, the ferment makes our body alkaline instead of acidic and is also wonderful for losing weight.
250 ml honey
5 roots turmeric
1 tuber ginger (about 2 thumbs long & thick)
5 tbsp bread drink (bread drink is gluten-free due to the chemical process!)
some fresh black pepper
To taste: some cinnamon & bourbon vanilla
other: 1 empty honey jar (500 ml) or 1 preserving jar (500 ml)
Important: Please use only natural honey from your local beekeeper, because as we often mention honey from the supermarket is mostly adulterated with cheap industrial sugar to guarantee a cheap price. Genuine honey contains a lot of minerals & is a natural antibiotic if not heated or adulterated. Also by the consistency itself you can recognize a adulterated honey, because natural honey crystallizes at the edge already after a short while, while the adulterated honey remains eternally liquid. We pay e.g.: for a glass honey (500 ml) from the region approx. 7-10 €. On the back you can easily see where the honey comes from. For all Munich residents: I recommend the Honighäusl at the Viktualienmarkt in Munich.