This fermented honey is simple to make, and makes for a delicious, tangy, complex product.
Use it in place of sweeteners, drizzled on ice cream, in cocktails (like in our Mango-Chile Old Fashioned), in stir-fries, wherever, whenever. The honey adds a sweet, savory, and slightly spicy kick to anything it touches. Once in the fridge, the stuff lasts essentially indefinitely, getting a little funkier over time. It's best in sweet applications towards the beginning of its life, and best in savory applications after a few weeks in the fridge. But don't have us hold you back.
Recipe adapted from The Noma Guide to Fermentation by René Redzepi & David Zilber
14g salt (not iodized)
3g fresh or dried chiles, sliced
175g mango, diced, skin on
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