Step 1

Fill your sterilized mason jar with your chosen fruit(s) or veggie(s), so it is 3/4 full.

Step 2

Pour over 1 cup of honey to cover the fruit(s) or veggie(s) entirely. Bare in mind that once bubbles start to form in the honey, it turns into a frothy concoction, and honey can spill over the jar. Therefore don't fill a jar to the top; give the honey a breathing space.

Step 3

Cover with a lid and place in a cool dark spot at room temperature. Since the fruit(s) or veggie(s) naturally floats to the top of honey, shake the jar daily to ensure they are coated in honey. You will need to burp daily during the first two weeks of fermentation. First, loosen the lid on the jar so the gases can escape. Flip the jar once a day upside down to ensure all fruit(s) or veggie(s) are covered with honey. Before flipping, ensure you've fastened the lid tightly. Once you flip it back, loosen it once more for gasses to escape while fermenting. After a few days, bubbles will appear on top of the honey, and burping will gradually slow down. After the first few weeks, you will notice the produce now sinks below the honey (and is noticeably darker) and the need to stir or turn the jar is essentially over. I put a plate underneath my mixture of honey so that any liquid won't leak out.

Step 4

Once the honey has achieved its desired level of fermentation, store it securely in an airtight jar, as oxygen exposure can damage the garlic. Place the jar in a dark and cool place with no direct sunlight. Over time, the fermentation process will make the honey more liquid and darker, with some reduction in size among the fruit(s) or veggie(s). Nevertheless, honey ferment preserves its delightful taste and health advantages if sealed away correctly.