Pickling misadventures or how I accidentally poisonned myself

TLDR: I am my own worst ennemy and biggest victim (this post concerns cooking and not presonnal development).

Guilty of overestimating my culinary talents and capacities, I decide to risk experimenting with preserving honey in ginger. The recipe seemed idiot proof. You wash, peel and thinly slice ginger, you place it a jar and cover it with organic wild honey and you let it ferment for a couple of weeks on your countertop. This method allegedly guarantees perfectly candied pieces of ginger which can be eaten as is or added to teas in order to promote gut health and help combat cold and flu. I boiled a jar in order to sterelize it, and decide to give this a try, already filling my head with images of domestic bliss and dreams of self sufficiency. Indeed, give me a bit more time, I naively thought, and I could survive an apocalypse with my new found expertise.

Once I had set my ginger to ferment, it started to develop little bubbles which apparently was a good sign, and it started to smell like beer, which I thought was a great sign. I added starting a brewery to my daydreams. After a couple of weeks, I decide to try a bit of my ginger slices, feeling a cold coming on. The ginger did help with my sore throat, however in a matter of hours after consuming it, I find myself afflicted with an awful stomach ache and other unpleasant digestive ailments which I will exclude from this narrative.

Reviewing my food and drink intake, I conclude that the ginger is the only likely culprit. I throw it away, vowing to never experiment again. My friend even expressed fears that I would accidently kill myself if I keep on "with [my] weird inventions".