Why Everyone is Fermenting Their Hot Honey (And You Should Too)

Ingredients

• 1 cup Raw Unpasteurized Honey (prefer raw, unfiltered honey for natural yeasts)
• 6 Fresno Chilies (fresh, stems removed, sliced with seeds left for extra heat)
• 0.25 Red Onion (thinly sliced; milder than white onion)
• 2 Garlic Cloves (peeled and thinly sliced)
• 2 sprigs Fresh Thyme (robust woody herb, leaves stripped)
• 2 sprigs Fresh Rosemary (robust woody herb, needles stripped)

Instructions

1. Sterilize the Jar

   Wash the glass jar and lid in hot soapy water, rinse, then place the empty jar in a pre‑heated oven at 100°C for 10 minutes. Let it cool before handling.

   Time: PT10M

   Temperature: 100°C

2. Prepare the Vegetables and Herbs

   Remove stems from the Fresno chilies and slice them into ¼‑inch rounds, keeping seeds. Thinly slice the red onion, peel and slice the garlic cloves, and strip leaves from thyme and rosemary.

   Time: PT10M

3. Combine Ingredients in the Jar

   Place the sliced chilies, onion, garlic and herbs into the sterilized jar. Pour the raw honey over them, ensuring everything is completely submerged.

   Time: PT5M

4. Adjust Honey Level

   Stir with a clean spatula until all pieces are coated. If any pieces are exposed, add a little more honey until fully covered.

   Time: PT2M

5. Ferment at Room Temperature

   Seal the jar tightly. Store it at room temperature (around 20‑22°C) for 10‑14 days. Every day, give the jar a gentle stir and “burp” the lid to release built‑up gas.

   Time: PT2M

   Temperature: 20-22°C

6. Finish and Store

   After 2 weeks, check that the honey is clear, runny and aromatic. Transfer the jar to the refrigerator (4°C) and keep sealed. The fermented hot honey will keep for 6‑12 months.

   Time: PT5M

   Temperature: 4°C

Nutrition Facts

Calories

60

Protein

0 g

Carbohydrates

17 g

Fat

0 g

Fiber

0 g