Something made me sick yesterday. I’m not sure if it was the perhaps-too-old soup I had for lunch, or the reubens Aradia and I had for dinner Wednesday night. Several friends recommended Kimchee – which, granted, I’ve been meaning to add to my fermentation experiments; it’s on the list after kimbucha – but I wasn’t willing to pour that into an already sour stomach. So the Squirrel Bandit provided me with this:
Take a 3 inch thumb of ginger (do not bother to peel it -just cut off funky parts)and grate it or slice it into a small soup pot and 6 cups water (2 cups if you are making syrup for later in the week). Boil until the kitchen smells like ginger and the water gets yellowish, add 4 Tb honey and wait a few minutes. If you can handle it add 2 Tb lemon or lime juice.
Drink hot or add syrup to seltzer after chilling.
Tasty and soothing.