DIY: Fire Honey

Ingredients

• 2 cups Raw Honey (unfiltered, preferably local)
• 0.5 cup Fresh Basil Leaves (loosely packed, washed and torn)
• 2 tablespoons Fresh Ginger Root (peeled and grated)
• 2 tablespoons Fresh Turmeric Root (peeled, grated; wear gloves to avoid staining)
• 1 medium Red Onion (diced into large chunks)
• 4 cloves Garlic Cloves (minced)
• 1 whole Jalapeño Pepper (seeded and diced; adds mild heat)
• 1 whole Scotch Bonnet Pepper (handle with gloves; keep whole for intense heat)
• 2 tablespoons Fresh Oregano Leaves (chopped, washed)
• 2 tablespoons Fresh Mint Leaves (chopped, washed)
• 2 tablespoons Moonshine (or high‑proof vodka) (acts as a preservative; 151‑proof or 80‑proof vodka works)

Instructions

1. Prepare Herbs and Vegetables

   Wash all fresh herbs and vegetables. Peel and grate the ginger and turmeric. Dice the red onion into large chunks, mince the garlic, seed and dice the jalapeño, and keep the Scotch bonnet whole. Roughly tear the basil, chop oregano and mint.

   Time: PT15M

2. Layer Ingredients in the Jar

   Place a layer of herbs and vegetables at the bottom of the glass jar, then add a thin drizzle of honey so the pieces stick. Continue layering (herbs → honey → vegetables) until all ingredients are in the jar, ending with a honey layer on top.

   Time: PT5M

3. Add Preservative and Seal

   Pour the 2 tablespoons of moonshine (or high‑proof vodka) over the top layer of honey, then seal the jar tightly with its lid. Cover the lid with a piece of parchment paper to allow gases to escape while keeping contaminants out.

   Time: PT2M

4. Burp and Turn the Jar

   For the first week, open the jar once daily (or every other day) to release built‑up gas, then close it again. After the first week, you can burp every 3‑4 days and gently turn the jar upside down once a week to redistribute the ingredients.

   Time: PT5M

5. Fermentation Period

   Store the sealed jar in a cool, dark, dry place (around 65‑70 °F / 18‑21 °C) for a minimum of 4 weeks. The honey will slowly infuse with the herbs and develop a fiery, aromatic flavor. You may extend fermentation up to 8 weeks for a stronger profile.

   Time: PT672H

   Temperature: 65‑70°F

6. Finish and Store

   After the fermentation period, give the jar a final stir. You can either strain out the solids for a smooth syrup or keep the chunks for a chunky condiment. Transfer to a clean jar if desired and store in the refrigerator for up to 6 months.

   Time: PT5M

Nutrition Facts

Calories

15

Protein

0 g

Carbohydrates

4 g

Fat

0 g

Fiber

0 g