YspeopleExplore tab



How to make fermented honey

Visit my web site

About The Fermentary

We want to make our real, slow food SO delicious that people everywhere will be able to access this or make it themselves and want to eat it every day.  For good guts we produce authentic, slow fermented vegetables, kefirs, mustards, miso and kvass. 

And what to do do with this deliciously, sticky delight.

Using honey to make mead has been my favourite discovery over the past few years. Perhaps it brings out the witch in me?  

Try with peaches, blackberries or even garlic.

Try with peaches, blackberries or even garlic. Picture: iStock

There's a chapter on this in my book, which isn't out for a few months yet, and I post a lot of honey ferments on our Instagram account. So due to popular demand, I'm popping this recipe up now.

Everyone should use their honey for this gorgeous liquid that comes from fermentation.  The best flavours often come from only a few ingredients and this is one of them - simply raw honey and a fruit or allium (members of the onion family) of your choice.  


Pour your honey over the amount of fruit you have to cover it and seal your jar. The yeasts in the honey will wake up - and not slowly, either! Beware the overflow, so leave head room in your jar and make sure to burp the jar every 24 hours at least (see video below).  The action will go on for a week or more and then slow down.

You'll be left with a honey that tastes strongly of what you put into it - peeled cloves of garlic, peaches, nectarines, blackberries, shallots, persimmons - whatever takes your fancy or you'd like to preserve.

Slice fruit into slithers or pieces that you'd like to plonk onto something later, blackberries made a gorgeous ferment and the liquid honey is amazing. 

I've got garlic in a jar of honey that's about three years old.

The garlic is quite translucent, almost creamy and very sweet; the honey is all garlic... fantastic drizzled over some blue cheese, a lamb chop, 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.

To use it as a cough medicine or on sore throats, add some nigella seeds and a sprig of thyme for a potent healer. 

Fermenting food using the "burp technique"

Banner 2
| Your rating
No ratings yet

Related stories

Italian food.

Great Italian delights

The integrity that is inherent in Italian food values is becoming important in a world of take away food chains and eating on...

Food Italian Online Shopping
Over 1 year ago
Pure delight.

Yummy grilled salmon and avocado salsa

The grilled salmon and avocado salsa is so flavourful that you’ll really have to wonder how it could be so good and healthy for...

Food Recipes
Over 1 year ago
Healthy and yummy.

Spicy chicken couscous

A healthy alternative for the weekend

Food Recipes Healthy
Over 1 year ago
Are you wasting valuable time in the kitchen? Picture: Shutterstock.

Clever hacks take stress out of meal times

The secret to saving time in the kitchen lies in a bit of clever planning.

Money Food Cooking Health
Over 1 year ago
Choco ganache delights.

Triple-chocolate ganache cake

Three types of chocolate in this ganache cake will have your taste buds exploding with delight.

Food Cooking
Over 1 year ago
Some delicious macarons to feast your eyes, and maybe taste buds on! .

Sweet temptations in the Swan Valley

If you love sweet treats, this is the read for you!

Food Domestic Travel Drink Western Australia
Over 1 year ago
Pre-prepared meals can be a great and healthy time saver.

Taking the stress out of dinner time

Frazzled, time-poor consumers are increasingly turning to nutritious, ready-cooked meals, dinner kits and time-saving pantry...

Food Cooking Health
Over 1 year ago

Stamina State snacks are guilt-free, healthy

Stamina State is here to make healthy snacking in your work environment convenient and affordable.

Over 1 year ago
Byron Bay Muesli.

Get your groove on with Byron Bay Muesli

Gary spends hours in the factory mi, testing and tasting to come up with some of the most amazing muesli recipes.

Food Cooking Health
Over 1 year ago
Protein-rich and great for you.

Protein is so much more than meat

One of the most common questions asked of vegetarians and vegans is, how do you get your protein?

Food Cooking Health
Over 1 year ago

Message board

Derek, about 1 year ago:
I am great
George, about 1 year ago:
What's up Thomas?
George, about 1 year ago:
Messages are now updated in real time on other browsers.
Thomas, about 1 year ago:
Thomas, about 1 year ago:
DJC, about 1 year ago:
George, about 1 year ago:
Message board active from June 2018

Have your say!

Your Great Australians

Trending stories
When it comes to great bloggers you can connect with, this list has you covered.

20 mature bloggers worth following

Looking for Australian...

(Entertainment & Culture) Over 2 years ago
They may be hideous, but geez, some toby jugs are valuable.

Is your toby jug worth a fortune?

Did you know that some of...

(Nostalgia) About 1 year ago

Watch: Kitty Flanagan on panda porn

Should we be worried about...

(Entertainment & Culture) About 2 years ago
Worth a small fortune.

Do you have this valuable $1 coin?

Australia's rarest decimal...

(Money & Business) Almost 2 years ago
Greg Garnish and senior winemaker Bernie Stanlake with the Harmans Pisco still.

Wine brawl opens door for Australia's first Pisco

Margaret River winery...

(Epicure) Over 2 years ago
Weekly Poll
Photographic memories
It's 35 years since the Ash Wednesday bushfires in South Australia and Victoria claimed 75 lives and more than 2500 buildings.