fermented honey

Honey has been the sweetener of choice for thousands of years. Immune boosting fermented garlic honey is the perfect way to add flavour to a dish.

Fermented Garlic Honey

garlic cloves (peeled)

raw honey

Crush garlic cloves with the blade of a French knife. It's important to crush the garlic as it helps speed up the fermentation process.

Place crushed garlic cloves in a clean mason jar and top with raw honey. The glass jar should be large enough to double the capacity of the ingredients. Close the jar with a hermetically sealed lid.&nbsp;

Flip the closed jar upside down daily to make sure all garlic cloves are coated with honey.&nbsp;

Once air bubbles start forming you know your garlic honey is fermenting. Each day burp your jar by removing the lid to release carbon dioxide. If for some reason fermentation has not begun after a few days, simply add a few spoons of water to thin out the mixture.&nbsp;

Continue the process until fermentation slows down and the honey thins out into a syrup. Once the bubbles stop the garlic cloves should sink to the bottom of the jar.&nbsp;

Store the fermented garlic honey in a sealed jar, unrefrigerated to let it age.&nbsp;

Fermented garlic honey is best enjoyed after 3 months of aging. The finished product can be stored in a dark place at room temperature for up to a year.&nbsp;

Lemon fermented honey is an excellent way to nourish your health with complex probiotics and the powerful antioxidant vitamin C.&nbsp;

Easy Lemon Fermented Honey

Meyer lemons, sliced thinly with

honey

Pour a small amount of honey in the...

Pour a small amount of honey in the bottom of a clean jar.

Alternate layers of a few sliced lemons and...

Alternate layers of a few sliced lemons and more honey until the jar is filled. Use a spoon or a skewer to gently stir and remove air pockets.

Loosely place a lid on the jar, as...

Loosely place a lid on the jar, as this lemon honey recipe ferments best with some oxygen exposure.

Stir gently to coat the lemon slices with...

Stir gently to coat the lemon slices with honey at least twice daily, for 5-10 days over which time the honey will thin and may start to bubble slightly.

This lemon fermented honey is finished when you...

This lemon fermented honey is finished when you like the flavor – these is no set end point. When you are happy with the flavor, store your lemon honey in the refrigerator. Discard if signs of mold appear.

Learn how adding moisture to raw honey can allow the honey to ferment and gets tastier, healthier, and perfect for drizzling on pizza or yogurt.

Fermented honey

fruits (or vegetable)

prepare fruits (or vegetable) you have chosen

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

fill the jar with honey.

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.

allow the fermentation process to begin.

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.

Store the ferment.

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.

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Honey-fermented cranberries are a flavorful and visually stunning fermented berry recipe you can make with minimal effort. These Lacto-fermented cranberries are sweet and tart and make a great gift for the holiday season.

Top 3 fermented honey recipes from across the web

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Fermented Garlic Honey

Easy Lemon Fermented Honey

Fermented honey

Top 3 fermented honey recipes from across the web

The most viewed fermented honey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Garlic Honey

Easy Lemon Fermented Honey

Fermented honey

The most viewed fermented honey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine