The Viral Fermented Hot Honey (You're going to want to make this)
The Viral Fermented HOT HONEY (You're going to want to make this) is a medium Southern United States recipe that serves 8. 60 calories per serving. Recipe by The Farmer’s Table on YouTube.
Prep: 20 min | Cook: PT0S | Total: 30 min
Cost: $10.78 total, $1.35 per serving
Ingredients
- 1 cup Local Honey (just shy of a full cup, preferably raw and unfiltered)
- 12 cloves Garlic Cloves (peeled and sliced very thin)
- 1 pepper Jalapeño Pepper (thinly sliced, seeds left in for heat)
- 1 pepper Golden Honey Pepper (sweet, non‑spicy, thinly sliced)
- 1 pepper Habanada Pepper (mild habanero‑type, thinly sliced)
- 1 small Small Onion (finely diced (about 1/4 cup))
- 6 sprigs Fresh Thyme (leaves stripped from stems)
- 1 tablespoon Apple Cider Vinegar (optional, raises acidity to reduce botulism risk)
Instructions
Prepare Garlic
Peel the garlic cloves and slice them as thinly as possible; a mandoline works well but a sharp knife is fine.
Time: PT5M
Dice Onion
Trim the small onion, cut into thin strips, then dice into roughly 1‑mm pieces (about 1/4 cup).
Time: PT3M
Slice Peppers
Thinly slice the jalapeño, golden honey pepper, and habanada pepper; keep seeds if you want extra heat.
Time: PT4M
Prep Thyme
Strip leaves from 6 sprigs of fresh thyme; discard woody stems.
Time: PT2M
Layer Ingredients in Jar
Place garlic, onion, sliced peppers, and thyme leaves into the pint mason jar. If using, add the tablespoon of apple cider vinegar now.
Time: PT3M
Add Honey
Pour the local honey over the layered ingredients, pausing to push the mixture aside so the honey fully covers everything. Fill until the jar is just below the rim.
Time: PT3M
Seal with Fermentation Lid
Place the silicone fermentation lid on the jar; it should allow gases to escape while keeping contaminants out.
Time: PT1M
Ferment at Room Temperature
Leave the jar on the counter, out of direct sunlight, for 4‑7 days. Shake or stir the jar once daily to redistribute the ingredients.
Time: PT0S
Final Seal and Refrigerate
When the flavor is to your liking and the mixture looks bubbly and runny, replace the fermentation lid with a regular airtight mason jar lid and store the jar in the refrigerator.
Time: PT2M
Nutrition Facts
- Calories
- 60
- Protein
- 0g
- Carbohydrates
- 16g
- Fat
- 0g
- Fiber
- 0g
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free
Allergens: Honey
Ingredient Substitutions
- Instead of Local Honey: Pure Maple Syrup (will change flavor)
- Instead of Garlic Cloves: Roasted garlic cloves
- Instead of Jalapeño Pepper: Serrano pepper
- Instead of Golden Honey Pepper: Red bell pepper
- Instead of Habanada Pepper: Mild habanero
- Instead of Small Onion: Shallot
- Instead of Fresh Thyme: Oregano, Basil
- Instead of Apple Cider Vinegar: White vinegar (1 tsp)
Equipment Needed
- Pint‑size Mason Jar
- Silicone Fermentation Lid
- Regular Mason Jar Lid
- Sharp Knife
- Cutting Board
- Measuring Cup
- Small Spoon or Spatula
Critical Steps — Do Not Skip
- Slice garlic extremely thin for proper infusion
- Ensure all solid ingredients are completely submerged in honey
- Use a vented fermentation lid to allow gas escape
- Shake the jar daily during fermentation
- Refrigerate after fermentation to halt further activity
Chef Tips from the Video
- Thinly sliced garlic and peppers release their flavors faster and give a smoother final texture.
- Warm the honey slightly (no more than 40°C) before pouring to make it easier to coat the ingredients.
- A silicone fermentation lid is inexpensive and reusable; it prevents the need for frequent lid changes.
Troubleshooting
Mold appears on the surface
Discard the batch; mold indicates contamination. Ensure all ingredients stay fully submerged and use a clean jar.
No bubbling or tang after several days
Place the jar in a warmer spot (around 22‑25°C). Fermentation slows in cool environments.
Honey becomes too runny
Add a small amount of extra honey to achieve desired thickness.
Storage
Refrigerator: Up to 6 months
Freezer: Not recommended
Room temperature: Only during active fermentation (4‑7 days); otherwise keep refrigerated
Make-Ahead Tips
- The hot honey improves in flavor after 2 weeks; you can make a larger batch and store it in the fridge.
- Strain the solids out before using if you prefer a smooth sauce.
Frequently Asked Questions
What is the cultural significance and history of fermented hot honey in Southern United States cuisine?
Fermented hot honey blends two Southern staples: raw honey, often harvested from local hives, and the love of spicy condiments. While honey has been used for centuries as a natural preservative, the addition of chilies and garlic for heat is a modern twist that gained popularity on social media and at Southern BBQ joints.
What are the traditional regional variations of hot honey in Southern cuisine?
In the South, hot honey may feature only jalapeños or cayenne pepper for heat, while some versions add bourbon or smoked paprika for depth. Garden‑grown peppers, like the golden honey pepper used by The Farmer’s Table, add a sweet, fruity note that isn’t found in store‑bought varieties.
How is fermented hot honey traditionally served in Southern households?
It is commonly drizzled over fried chicken, biscuits, or pizza, and also used as a glaze for roasted pork or sweet potatoes. A spoonful on a cheese board adds a sweet‑spicy contrast that Southern hosts love to offer guests.
What occasions or celebrations is fermented hot honey associated with in Southern culture?
Fermented hot honey often appears at backyard barbecues, holiday feasts, and summer picnics where it can be used to brighten up grilled meats or vegetable dishes. Its bright flavor also makes it a popular gift for farm‑to‑table friends.
What are the authentic traditional ingredients for fermented hot honey versus acceptable substitutes?
Authentic ingredients include raw local honey, fresh garlic, a mix of hot and sweet peppers, onion, and fresh thyme. Substitutes can be maple syrup for honey, roasted garlic instead of raw, and dried herbs if fresh thyme isn’t available, though flavor will shift slightly.
What other Southern dishes pair well with fermented hot honey from The Farmer’s Table?
Try it on fried chicken, cornbread, roasted sweet potatoes, grilled pork chops, or a classic shrimp and grits bowl. It also works beautifully on a cheese platter with sharp cheddar and goat cheese.
What are the most common mistakes to avoid when making fermented hot honey at home?
Common errors include not fully submerging the garlic and peppers, sealing the jar airtight (which traps fermentation gases), and skipping daily shakes. Also, using honey that’s too crystallized can prevent proper mixing; warm it gently first.
Why does this fermented hot honey recipe use a vented fermentation lid instead of a regular airtight lid?
Fermentation produces carbon dioxide; a vented lid lets gases escape while keeping contaminants out. Using a regular airtight lid can cause pressure buildup and potentially force the lid off or create off‑flavors.
Can I make fermented hot honey ahead of time and how should I store it?
Yes, you can prepare the batch weeks in advance. After the 4‑7 day fermentation, seal the jar with a regular lid and store it in the refrigerator, where it will keep for up to six months.
What texture and appearance should I look for when the fermented hot honey is finished?
The honey should be thinner than raw honey, with visible softened pieces of garlic, onion, and peppers. Small bubbles indicate active fermentation, and the color may be slightly muted from the original bright peppers.
What does the YouTube channel The Farmer’s Table specialize in?
The Farmer’s Table focuses on farm‑to‑table recipes that use fresh, seasonal produce grown in home gardens, emphasizing simple, wholesome, and often fermented or preserved foods.
How does the YouTube channel The Farmer’s Table’s approach to Southern cooking differ from other Southern cooking channels?
The Farmer’s Table blends traditional Southern flavors with a strong emphasis on home‑grown ingredients, fermentation, and sustainability, whereas many other channels rely more on store‑bought shortcuts and less on garden‑fresh produce.
Last updated: August 8, 2026
