No Brine…Fermenting in Honey!
My fermenting journey continues – yes indeed…
A change from the common fermentation brines and salt solutions…Fermenting in Honey. This fermenting process with honey has lots of health benefits and the pinnacle of that benefit – both items after the ferment, taste absolutely incredible! Much like the dual benefit when you make mozzarella cheese, and then make ricotta as a secondary product from the whey. Fermenting in honey gives you a double bonus without adding an additional step or additional food products. You get the fruit or vegetable that is engulfed in the honey and you get the infused honey that’s filled with residual flavor. Wham…
Fermenting in honey is about as simple as it gets. I’m talking two ingredients!! And, two recipes…
Garlic in Raw Honey Ferment
While some people use previously peeled garlic for this type of ferment, I don’t. I want the freshest product possible – I have no idea if previously peeled garlic has been sitting for weeks or months in the refrigerated section of the grocery or warehouse store. I never take that kind of risk in terms of time or handling or garlic – while it takes some time to peel and trim the garlic cloves, I prefer doing it myself. Make sure when choosing garlic it is tightly closed and the cloves are very firm to the touch – you definitely don’t want rubbery old garlic that has been sitting around for ages.
In regards to useable honey for fermentation, some people will use processed grocery store honey of all kinds to ferment garlic or cranberries, regardless of where it is purchased, I only use raw. If you can find local raw honey, even better! These clearly are my preferences, as a reader, you need to make those decisions or experiment on your own.
Freshly peeled and trimmed garlic (this takes quite a bit of time if using a
big bag of garlic
Place some of the clean freshly peeled garlic in a Fido jar (a jar with a rubber gasket and snap down lid).
Add some of the raw honey. Continue that process until you are about 2 inches from the top. Snap the lid.
Place the garlic and honey filled jar on a plate or pan to catch any potential bubbling. Turn the jar daily for about two weeks.
Let it ferment for a month. Enjoy the garlic in cooking or eat it to ward off all those winter bugs (colds and coughs).
Store in a cool area.
While I will check on my jar of garlic and honey daily – I’m waiting a month before I open this jar and start consuming the garlic. It only gets better with age. After a month – I will place it in my pantry room, which stays pretty chilly (we turn off the heat vent in there). In summer months, I would refrigerate the jar of garlic honey at the month point.
Cranberries in Raw Honey Ferment
This recipe is much like the Garlic and Raw Honey…the big difference is of course, the use of fresh cranberries in place of the garlic. Cranberries in Raw Honey will not have the exact health benefits of the garlic mixture. There are still culinary and health benefits. Can’t wait to use these fermented cranberries in some relish, chutney, and sauces.
Fresh Cranberries, well sorted, washed and dried
Place some of the clean freshly cleaned cranberries in a Fido jar (a jar with a rubber gasket and snap down lid – or a ball canning jar).
Add some of the raw honey. Continue that process until you are about 2 inches from the top. Snap or turn the lid.
Place the cranberry and honey filled jar on a plate or pan to catch any potential bubbling. Turn the jar daily for about two weeks.
Let it ferment for a month or two or up to a year.
Store in a cool area