T’ej is an Ethiopian honey wine or mead. I got this recipe from Wild Fermentation by Sandor Katz. One of easiest recipes in the book is T’ej, so I decided to make it. It is a very simple recipe and the first alcoholic drink I have made (other than a couple of failed attempts at kvas).
The honey-water waiting for the culture to develop
Basic Procedure
- Make a three to one mixture of water to honey
- Put the mixture in a mason jar and cover with a cloth
- Stir the mixture occasionally for a few days until it begins to bubble
- Put the mixture in an air tight container which can expand as gases are created
- Wait for two to four weeks and you have T’ej
A Glass of T'ej
More Observations
- I forgot about stirring the T’ej (step 3) for the first few days and no bubbles formed. Then I started stirring a couple times a day and the honey-water started bubbling within a day.
- The honey-water became a lot lighter during the fermentation (see pictures). I think this is due to the sugar being consumed.
- I don’t like the taste of T’ej. I adjusted to it some over time, but I still don’t like it very much.
- This recipe is very easy. It’s also cheaper than buying wine or beer, but I like the flavor of wine and beer better.
This post is a part of Pennywise Platter Thursday.
{ 3 comments… read them below or add one }
I love T’ej! Have you tried adding anything to it? I have used orange and grapefruit zest (a bit too sour for me), mulling spices (didn’t flavor as much as I hoped), and…my fav… cin sticks, cracked card. pods and scraped vanilla beans.
Do you use anything to keep the fermentation from stalling or stopping too soon? I usually use raisins. Adds a bit of flavor too, I guess
This has been the first time I tried T’ej. I wasn’t too thrilled with it, but it might work better with the ingredients you suggested.
I don’t have any suggestions about keeping the fermentation from stalling. How do you tell if it is still fermenting or not? By bubbles I would assume.
I have made t’ej as well following this recipe. I love the taste (perhaps my sweet tooth!). I’m going to try cinnamon, orange zest and vanilla pods in my next batch.
I use organic energised (stiener style) honey from our local markets and filtered water.
I don’t use anything other than honey and water and to stop it from stalling I just rotate the fermenting container every day – seems to give it a bit of a boost.
If you don’t like the taste you should try making the beer in the “wild fermentation” book .. we are about to try bouza and will let you know how that goes
Seems to easy to be true!