Ingredients
Equipment
Method
Dissolve the honey:
- Warm 2 cups of the water in a saucepan until steaming but not boiling. Remove from the heat, stir in the honey until dissolved, and let it cool to room temperature.
- Pour the honey water into a clean sterilized glass jar and add the remaining 2 cups of water.
Ferment:
- Add the crushed gesho, cover the jar loosely with a clean cloth or fermentation lid, and leave at room temperature for 24 to 48 hours.
- Stir once after the first day. A lightly tart aroma and a few small bubbles indicate that fermentation has begun.
Strain and chill:
- Strain the tej through a fine-mesh sieve into a clean bottle or pitcher, pressing the gesho gently but not forcing sediment through.
- Chill thoroughly, then serve in small glasses. Refrigerate any remaining tej and consume within 5 days.
Nutrition
Notes
- Gesho is the traditional Ethiopian bittering and fermenting botanical; use a packaged gesho kit when available.
- Never seal an actively fermenting jar tightly because pressure can build.