Honey fermentation has become one of my favorite techniques. There's something wonderfully alchemical about the process—I now keep a dedicated porous wooden stick for each batch to transfer wild yeasts between ferments.
Garlic Honey is the star of this chapter in my book, though I encourage you to experiment with seasonal fruits. Summer brings berries, stone fruits, and currants. Autumn offers persimmons, pomegranate, quinces, and rhubarb.
I maintain two garlic honey jars: one young (translucent cloves, bright honey) and one aged for years. The older honey becomes darker, richer, and deeply complex while remaining sweet and distinctly garlicky. Drizzle it over blue cheese, roasted vegetables, or potato leek soup—your palate will find endless uses.
Medicinal Benefits: The young honey (3 weeks to 3 months) makes an excellent throat soother and immune support. My daughter, an opera student, relies on it throughout winter. For a potent healer, add nigella seeds and fresh thyme.
Tip: Use more honey than needed to cover your garlic. This gives you young honey to use immediately while leaving enough to age the cloves long-term.
HOW TO:
- Wash and dry fruit (leave peels on), or peel garlic
- Place in a clean jar
- Cover with raw honey, leaving ¼ headspace
- Seal and place on a plate; burp daily if not using an airlock
- Flip jar daily during first week to keep ingredients submerged
- Ferment to taste
USES:
Fruit Honey: Pour over porridge, pancakes, scones, or cream cheese. Stir into milk kefir for instant flavor.
Garlic Honey: The cloves become sweet, chewy "lollies"—eat one at the first sign of a cold, or slice over soft cheese, labneh, ramen, fried chicken, or tofu. The syrup works in marinades or as medicine by the teaspoonful.
Wild Soda: Mix 1 part honey ferment to 5 parts water. Bottle and ferment 2-3 days. Add dried burdock, ginger, or adaptogenic mushrooms for medicinal sodas.
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HoneyI made fermented honey with lemon. One month fermenting with a loose lid, shaking occasionally. After a month I stained it and placed in the fridge. It’s now foyr months later, I’ve been adding it to tea. Today I added it to sparkling water and starting feeling oddly dizzy. Have I accidentally made mead, in spite of reading that this is NOT how to make it? I don’t drink, so it doesn’t take much for me to feel it.
Yes. Prevention is by frequent “burping” the jar. Minimum once every day while fermentation is very active. Also, when fermented to your liking, refrigerating helps keep it “tame”.
The same happened to me…it shot off like a champagne cork. I had two other jars, with jalapenos. The first one had seared Serrano peppers.. I’ve made this before at work regularly, lol it’s my job, but never had this happen. I’m wondering if it’s because I kept the tray by my stove, and also my house is significantly warmer … It probably got above 74° but wanted to ask someone more experienced. I’m new to fermenting and I love it. Made some successful vinegars using honeysuckle and squash blossoms, and all types of fruit fermented honey but they just didn’t work at the house! Ah well, learning experience. But what’s your thoughts? They sat for 8 days, I flipped each jar every day.
You can prevent ‘exploding’ jars by opening them every for about 10 days to let the air bubbles escape. You’ll know when to stop when there’s no more bubbles in the jar. Then leave the jar alone till you want to eat some! I’ve got jars of honey fermented veg in my cupboard for about a year now with no problems!
I think probably you need to burp it every few days or so, so the pressure doesn’t build up. This is true when you make kombucha and other fermented drinks.
@craig jamieson open your jar daily to burp it, it won’t explode if you let out the extra gasses. I hope this helps 💜
I did fruit with honey and bottled it but when I opened the lid few weeks later the lid shot off and the liquid went everywhere. I’d there a way to prevent this?
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