Fermented Hot Honey

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Yield: Approximately 2 cups


IngredientAmount / WeightNote
Raw honey1 cupUnfiltered
Fresh garlic3 clovesPeeled and lightly crushed
Fresh shallots2Peeled and thinly sliced
Fresh chili peppers4-6Sliced, adjust to taste
Sea salt1-2 teaspoonsAdjust based on preference


  1. In a clean, dry bowl, mix the sliced chili peppers, garlic, and shallots with the sea salt. Ensure that the vegetables are well coated with the salt. The salt helps to inhibit the growth of unwanted bacteria while promoting the growth of good bacteria for fermentation.
  2. Transfer the salted vegetables into a clean, dry jar.
  3. Pour the raw honey over the salted vegetables, ensuring they are completely submerged. If the honey is too thick, slightly warm it to make it more pourable but ensure it is not hot as high temperatures can kill beneficial bacteria.
  4. Cover the jar with a breathable material like cheesecloth or a coffee filter and secure it with a rubber band. This setup allows gases to escape while keeping contaminants out.
  5. Place the jar in a dark, room-temperature spot for 1 to 4 weeks. Check daily, stirring the mixture with a clean spoon to release gases and prevent mold formation.
  6. Taste the honey after 1 week, and every week thereafter, until it reaches your desired level of fermentation.
  7. Once fermentation is complete, replace the breathable cover with a tight-fitting lid and store the fermented hot honey in the refrigerator. It can be stored for several months.