Fermented honey has a rich and sharp taste and soft and frothy appearance. It is a healthy, delicious, and sustainable sweetener you can add to any dish to enhance its taste.
The consistency of fermented honey makes it ideal for your breakfast with yogurt, fruit bowl, and muesli. You can also use it like honey whenever you want to add a bit of sourness to the dish.
Fermented honey is slightly more sour than honey due to its higher moisture content that allows the natural enzymes and yeasts to kickstart the fermentation process.
Also, unlike other fermented products like fruit and vegetables, fermented honey does not turn alcoholic automatically.Print
Fermented honey has been the natural sweetener of choice for health-conscious people for thousands of years. The probiotic and immune-boosting potential of fermented honey can enhance your wellbeing and add complex flavors to your dish. Fermenting garlic in honey mellows out the raw and acrid taste of garlic. The final product appears like a thin syrup. Here is a short and easy recipe of garlic fermented honey.
- 1 cup of raw honey
- 8 to 12 garlic cloves, peeled
- Crush garlic cloves using the blade of a knife. Crushing the garlic cloves can help to speed up the process of fermentation.
- Place the crushed cloves in a mason jar. Slowly add raw honey. The honey is expected to rise to double its size during fermentation. Hence, make sure the glass jar is large enough to accommodate double the combined quantity of the ingredients.
- Close the jar with an airtight lid.
- Flip the jar upside down every day to allow all the garlic cloves to get coated with honey evenly.
- Check the jar regularly to note the formation of bubbles. Once air bubbles start appearing, you know the honey has started fermenting. Open the lid of the jar slightly, once every day, to allow burping or the gas to escape. This will help to release carbon dioxide.
- In case, fermentation has not started even after a few days, you may add about half a cup of water to dilute the mixture.
- Continue steps 4 to 6 until the process of fermentation slows down. The best way to find out if the fermentation has slowed down is by checking the consistency of honey. The honey tends to thin out to form a syrup as the rate of fermentation reduces. Once you notice that the bubbles have stopped appearing and the garlic cloves have settled at the bottom of the jar, your fermented garlic honey is ready. You can store it in a sealed container unrefrigerated to allow it to age.
- You can use this honey as and when you require it. It can be stored in a cool and dark place for up to a year.
- Category: Fermented Food
- Method: Fermentation
- Cuisine: American
Things to note
- Raw honey is the best and the purest form of honey. Hence, it is recommended to use raw honey for fermentation. Raw honey is a natural form of honey that has not been treated and heated after it is removed from the hive. Raw honey features naturally occurring enzymes and yeast, which can increase the health benefits of fermented honey as well as its flavors.
- You can get creative with fermenting honey by changing the ingredients. Other than garlic, which is the most popular ingredient used to make fermented honey, you can also try using mango and cranberries.
- Do not discard the garlic cloves settled at the bottom of the jar. Since these cloves remain soaked in honey for a prolonged duration, they tend to imbibe its sweetness. You can actually eat these cloves like candy. They have a taste that can be described as a mix of acrid, tangy, sour, and sweet. Also, these cloves contain an almost negligible number of calories. This is what makes them a perfect treat to satisfy your desire for candies without consuming too many calories.
Fermented honey is a great addition to any pantry. You can simply add a teaspoonful of it to your smoothies, and lemonade or use it as a spread on a slice of bread.