Raw honey transforms when it meets fresh chilies, creating something far more complex than the sum of its parts. This fermented hot honey isn’t just spicy sweet, it’s alive. As wild yeasts work their quiet magic, the honey thins, bubbles form, and what emerges is a condiment with remarkable depth: floral sweetness upfront, a lingering heat that builds, and subtle tangy notes you’ll never find in store-bought versions.
Fermented Hot Honey Recipe
Course: SauceCuisine: USADifficulty: Easy
Servings
2
cupsPrep time
15
minutesCalories per tablespoon
61
kcal
Cook Mode
Keep the screen of your device on
Ingredients
450 g 1 lb raw, unpasteurized honey
4 4 fresh jalapeños or your preferred hot peppers
3 3 garlic cloves
1 tablespoon 1 tablespoon raw apple cider vinegar
1 1 sprig fresh herbs like thyme or rosemary (optional)
Equipment
jar- Cutting board et Knife
Directions
- Thoroughly wash and dry your glass jar and ensure all equipment is clean.
- Wearing gloves, wash the peppers and remove stems. Slice them into thin rings, keeping the seeds for extra heat or removing them for milder flavor.
- Peel garlic cloves and slice thinly if using.
- Place the sliced peppers, garlic, and herbs (if using) into your clean glass jar, filling it about 1/3 to 1/2 full.
- Pour the raw honey over the peppers until they are completely submerged. Leave about 1 inch of headspace at the top of the jar.
- Add the tablespoon of apple cider vinegar to help maintain an acidic environment that prevents unwanted bacteria.
- Stir gently with a wooden spoon or chopstick to release any air bubbles.
- Seal the jar and place it on a plate or bowl (to catch any potential overflow during fermentation).
- Store at room temperature (65-75°F/18-24°C) away from direct sunlight.
- “Burp” the jar daily by opening the lid briefly to release built-up pressure, especially during the first week.
- Stir or shake the jar gently each time you burp it to keep the peppers submerged.
- The honey will become thinner as the fermentation progresses and you’ll likely see bubbles forming, this is a good sign!
- After 2-4 weeks, when fermentation activity slows down, your fermented hot honey is ready to use.
- Strain out the solids if desired, or leave them in for continued flavor development.
Notes
- For maximum heat, leave the membrane and seeds of the peppers intact. The longer they ferment, the spicier your honey will become.
