Why Everyone is Fermenting Their Hot Honey (And You Should Too)
Why Everyone is Fermenting Their Hot Honey (And You Should Too) is a medium American recipe that serves 8. 60 calories per serving. Recipe by Alex Brady on YouTube.
Prep: 20 min | Cook: 10 min | Total: 45 min
Cost: $45.90 total, $5.74 per serving
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
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
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
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
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
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
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
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free, Soy‑Free
Allergens: Honey
Ingredient Substitutions
- Instead of Raw Unpasteurized Honey: Pasteurized honey (won’t ferment), Maple syrup (non‑fermented)
- Instead of Fresno Chilies: Jalapeño, Red Thai chilies, Habanero
- Instead of Red Onion: White onion, Shallots
- Instead of Garlic Cloves: Garlic powder (use less)
- Instead of Fresh Thyme: Oregano, Savory
- Instead of Fresh Rosemary: Sage, Thyme
Equipment Needed
- Glass Jar with Rubber Seal
- Mixing Spatula
- Chef's Knife
- Cutting Board
- Oven
Critical Steps — Do Not Skip
- Sterilize the jar completely before use.
- Ensure all vegetables and herbs are fully submerged in honey.
- Stir and burp the jar daily to prevent pressure buildup.
- Monitor for any signs of mold or off‑odors during fermentation.
Chef Tips from the Video
- Use fresh, high‑quality chilies; they contribute both flavor and natural yeasts.
- Leaving the seeds and pith in the chilies adds extra heat without extra work.
- Raw honey provides the enzymes and wild yeasts needed for fermentation; never substitute with pasteurized honey if you want a true ferment.
Troubleshooting
Mold appears on the surface.
Discard the batch immediately; mold indicates contamination. Ensure all ingredients stay fully covered with honey and use a clean utensil each day.
Honey remains very thick and fermentation seems stalled.
Add a tablespoon of warm water to raise moisture content slightly, then stir and continue daily burping.
The honey is too spicy.
Blend the fermented honey with a small amount of extra raw honey to mellow the heat.
Storage
Refrigerator: Store sealed jar in the fridge for up to 12 months.
Freezer: Not recommended; honey may crystallize.
Room temperature: Do not keep at room temperature after fermentation is complete.
Make-Ahead Tips
- The hot honey can be made in bulk; just keep the honey‑to‑vegetable ratio the same.
- Feel free to experiment with different chilies for varied heat levels.
- Strain the honey before storing if you prefer a clear sauce.
Frequently Asked Questions
What is the cultural significance and history of fermented hot honey in American cuisine?
Fermented hot honey is a modern twist on traditional honey‑infused hot sauces that have been popular in Southern and Appalachian cooking. The recent surge in interest reflects a broader foodie movement toward probiotic‑rich condiments and artisanal, small‑batch flavor experiments.
How does fermented hot honey differ from regular hot honey sauces found in grocery stores?
Regular hot honey is usually made by simply mixing honey with chili powder or extracts, offering immediate heat but no fermentation. Fermented hot honey undergoes a two‑week natural fermentation, which mellows the sharpness, adds complex aromatic notes, and introduces probiotic benefits.
What traditional regional variations of chili‑infused honey exist in the United States?
In the Southern United States, honey is often infused with jalapeños or cayenne for a simple spicy drizzle. In the Pacific Northwest, artisans add wild herbs like sage or pine needles. Alex Brady’s version uses Fresno chilies, red onion, garlic, thyme and rosemary for a balanced sweet‑spicy‑herbal profile.
What occasions or celebrations is fermented hot honey traditionally associated with in American food culture?
While not tied to a specific holiday, fermented hot honey is a popular addition to backyard barbecues, game‑day gatherings, and brunch spreads where it can be drizzled over biscuits, fried chicken, or mixed into Bloody Marys for a sweet‑spicy kick.
What other American dishes pair well with Alex Brady’s fermented hot honey?
It shines on fried chicken, pizza, cheese plates, roasted sweet potatoes, grilled pork chops, and even mixed into bourbon‑based cocktails or cold brew coffee for a sweet heat contrast.
What are the authentic traditional ingredients for fermented hot honey versus acceptable substitutes?
Authentic ingredients are raw, unpasteurized honey and fresh chilies (Fresno, jalapeño, or similar). Acceptable substitutes include pasteurized honey (won’t ferment) or dried chilies combined with fresh ones, and herbs like oregano or basil can replace thyme and rosemary if unavailable.
What are the most common mistakes to avoid when making fermented hot honey?
Common errors include using pasteurized honey (no fermentation), not fully submerging the chilies and aromatics (risk of mold), skipping daily stirring or burping (pressure buildup), and storing the finished product at room temperature (shortens shelf life).
Why does this fermented hot honey recipe use raw honey instead of pasteurized honey?
Raw honey contains natural enzymes, wild yeasts, pollen and propolis that act as the starter culture for fermentation. Pasteurized honey has been heated, killing those microbes, so it would not ferment and would miss the probiotic benefits.
Can I make Alex Brady’s fermented hot honey ahead of time and how should I store it?
Yes. After the 10‑14 day fermentation, transfer the sealed jar to the refrigerator (4°C). The honey will keep for 6‑12 months when kept cold and sealed, maintaining flavor and safety.
What does the YouTube channel Alex Brady specialize in?
The YouTube channel Alex Brady focuses on practical home cooking tutorials, fermentation projects, and budget‑friendly recipes that blend classic comfort foods with modern culinary techniques.
How does the YouTube channel Alex Brady's approach to fermentation differ from other cooking channels?
Alex Brady emphasizes safety, clear step‑by‑step explanations, and everyday ingredients, making fermentation accessible to beginners, whereas many other channels may assume prior knowledge or use more exotic equipment.
What other fermented recipes is the YouTube channel Alex Brady known for?
Alex Brady’s channel also features fermented hot sauces, lacto‑fermented pickles, kombucha starter kits, and sourdough starter maintenance videos, all presented with a focus on simplicity and home‑kitchen practicality.
Last updated: August 24, 2026
