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
- Whisk together water and salt until the salt is fully dissolved. Add honey and whisk until fully incorporated.
- Transfer to a clean glass jar, add the chiles and mango, and smash everything together with a wooden spoon to muddle the fruit.
- Lay a small piece of plastic wrap directly on the liquid's surface, being sure it reaches the edges of the jar. Cover the jar with a cloth and secure it with a rubber band. (You want to be sure that air can flow easily in and out of the jar.
- Leave the mixture to ferment at room temperature (preferably someone warm) until slightly sour and infused with the flavors of the chile and mango, about 5-7 days. Start tasting the honey after a few days to monitor its progress.
- When the funkiness of the honey is to your liking, strain out the mango and chiles through a sieve, and store the honey in the fridge (for a few weeks, or more) or the freezer (for a long time). The extricated mango and chiles make for a tasty snack all on their own.