Honey Ferments

Using honey to make mead has been my favourite discovery over the last few years.  Without a doubt, it brings out the witch in me and I now have a rustic, quite pourous wooden stick to stir and keep for each batch, hopefully transferring the yeasts and giving it a boost. There is a well-known garlic honey recipe in my book - I mention the fruits you can add in there. Try it while the summer fruits are abundant.

I've got garlic in a jar of honey that's about 3 years old. The garlic is quite translucent, almost creamy and very sweet; the honey tastes sweet and full of garlic...and fantastic drizzled over some blue cheese,  any vegetable dish, potato and leek soup.... it's up to your palate to do the craving and find all of the ways to use it.

Of course, you will use it as cough medicine or on sore throats.... add some nigella seeds, and a sprig of thyme to this for a potent healer. 

(only 1 direction... simple as that. x)

How to:

 

  1. Wash your fruit
  2. Place in a very clean jar. 
  3. Pour honey over fruit leaving a quarter of the jar as head room. 
  4. Seal with clean lid and if you're not using an air lock system, place the jar on a little plate and make sure to burp now and then. 
  5. For the first week, every time you go by your jar, give it a tip - like a snow globe - to make sure the fruit is covered, and also so you can enjoy watching the honey get thinner. 
  6. Ferment for as long as you like. Ours doesn't last long. 

Eat like this 

I like pouring this honey on creamy porridge in the winter. If the syrup is strong enough I add it to milk kefir and stir it in, rather than a smoothie.  Drizzle over pancakes. Make a wild fermented soda with it by putting a ratio of 1:10 syrup to water, and letting the lidded bottle sit out on the shelf for a few days. And - if you are interested in making medicines then go for the elderberry with some thyme, a piece of dried burdock, a slither of ginger, I think getting hold of some adaptogenic dried mushrooms could be a good add as well.