Fermented honey is super versatile and can be used as a substitute for regular honey in the preparation of desserts, salads, and breakfasts.
It retains the original honey flavor, with more pronounced acidity notes and depth of flavors from fermentation. Also, it gets even healthier due to the good microorganisms from the fermentation.
Unlike regular honey, which is often heated and filtered to create a smoother texture and remove impurities, raw honey is extracted straight from the honeycomb and typically only undergoes minimal straining to remove larger particles of wax and other debris.
Therefore, raw honey tends to contain more nutrients and antioxidants, being more suitable for fermentation.
Add 300 g of honey and 60 ml of filtered water to a container and stir to combine
Cover it with a thin cloth or paper towel and secure it with an elastic band to guarantee it will stay covered
Let it sit for at least 15d in a cool and ventilated place, away from the light, to ferment. The longer the honey spends fermenting, the more intense the fermentation and acidity notes will be. The fermented honey is ready
Enjoy it over yogurt, toast, or as a base for dressings.
Yield 360 g
Raw Honey300 g
Filtered Water60 ml