Simple Honey Fermented Fruit
Raw honey is perfect for fermented fruits, condiments, and low-salt preserving. This simple honey ferment can be made with any type of fruit of vegetable.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 cups of fruit 1x
- Method: Fermentation
- Cuisine: Healthy
- Diet: Low Salt
Instructions
- Please note, raw honey ferments are not recommended for pregnant women, children under the age of 1 year, or anyone who is immune-compromised.
- See the sections above for details on how to use honey for long-term food preservation. It requires a few extra steps to make sure your ferments will be shelf-stable for several months. This recipe can be used with any type of fruit or vegetable. Raw honey is a very good culture.Â
- Wash and prepare the fruit. You want to remove the pits and slice them so that they are ready to serve, right from the jar. Bite-sized pieces are easier to pack into the jar.
- Place the fruit into a 1-quart (1 L) jar. There will be quite a bit of room at the top because honey is a very active ferment and you’ll need the headroom. Pour in the raw honey. Then add water, if needed to make 3 cups total. Adding water may not be necessary for soft fruit, however, hard fruit, like apples, will require some extra liquid.
- Place a weight on top of the fruit to keep it below the liquid. Cap it with a lid that will allow gas to escape as the ferment bubbles. A loose lid is perfect for a short-term ferment.
- The fruit will bubble vigorously for at least 2 weeks. To slow the fermentation, place the jar in the fridge. For sweeter flavored ferments, refrigerate after 2 days. If you let the ferment go for more than a week, it will taste quite sour.
- Once opened, honey ferments will last a long time in the fridge. Just keep clean when you serve them. (No double dipping!) If you’re looking for a way to serve honey fermented fruit, check out my companion recipe, a clafoutis that is perfect for featuring fermented fruit!
Notes
- I’ve tested all different concentrations of honey. I’ve fermented with a mix of up to 1/2 honey to 1/2 fruit. This recipe uses the minimum amount of honey that I’ve tested. It’s a concentration of approximately 1/12th honey. Feel free to play around with different concentrations to see what flavor works best for you.
- I haven’t included nutrition information because it really depends on the type of fruit and how long it ferments. In general, honey ferments are sour and low sugar. Most of the sugar is used up in the ferment.
Find it online: https://www.fermentingforfoodies.com/how-to-ferment-with-honey/