fermented aromatic honey.

Ingredients:

  • 500g raw unpasteurized honey.

  • 50g unfiltered water.

  • 6 garlic cloves.

  • 1 sprig of rosemary.

  • 3 sprig thyme.

  • 1 orange peel.

  • 1 tbsp aleppo pepper.

  • 1 cinnamon stick.

  • 3 green cardamom

  • 1 tbsp coriander seed, toasted.

  • 2 bay leaf.

  • 50g rice koji.

  • any other spice/aromatic you want.

Equipment:

  • vacuum sealer.

  • vacuum pack bag.

  • you can probably do this in a jar without a vacuum sealer but be at higher risk for botulism. I have not tried this method.

Yield:

  • 500g fermented aromatic honey.

Execution:

  1. mix honey and aromatics.

  • Mix water, honey and aromatics.

  • Scrape everything into vacuum pack bag and seal, leaving no excess air.

2. ferment.

  • Let ferment in a cool place away from sunlight for 6-12 months.

  • If you notice any off-flavours, smells or visible mold.

3. use.

  • Use for charcuterie boards.

  • Use in marinades and glazes.

  • Use it as a topping for anything, play around with what spices you want to use.