Similar process can be done with spruce tips + honey, and called mugolio in Italian.

If you really want it to ferment, and not have to mess with it on the daily, put an airlock on the container, to let the CO2 out, and prevent contamination. When making mead one will dilute the honey, as the concentration of sugars inhibits fermentation.

I love ginger, and may just try a few new things, thanks Dull Guy for bringing up something interesting.