Fire up These Enzymes Now and Use Them All Holiday Season
Honey is good. Fermented honey is doubly good. Fermented honey is also one of the easiest and most reliable ways to ferment if you’ve been wanting to try it yourself for a long time. You also don’t need your own hive. You can buy raw honey at your average grocery store, and in most cases, it’s no more expensive than regular honey.
There are many reasons to do it yourself, the least of which is that bubbles make people happy, and fermented honey is actually an active enzyme that bubbles up in the jar, giving you a very loud pop when you let it breathe.
Fermented foods are one of those things that are not a cure but are recommended by real medical doctors. Full of probiotics, they should help you balance your gut bacteria. Plus, they’re super tasty.
Here are three simple honey starters to keep you in line during the election and the holiday season.
Fermented garlic in honey
You will need:
- 16 oz raw honey
- 12 garlic cloves
Pour honey into a jar. Add garlic cloves. Stir with a clean spoon. Close the lid and leave in a room with a temperature of 60℉ to 80℉. Stir or shake once a day and burp starting on the second day. Around the third day, you will notice a release of pressure when you open the jar and bubbles will appear. After that, burp it every other day, and after 7-10 days, this honey is ready to be consumed. (It’s shelf-stable, so don’t put it in the refrigerator.)
Favorite Use: Biscuits drizzled with brie cheese or as a frosting for any protein.
Fermented ginger in honey
You will need:
- 16 oz honey
- ¼ pound ginger (good pen size)
Wash the ginger and then just chop it with the skin on. Add it to honey in a glass jar and stir. Follow the same directions as above.
Favorite Use: Nothing beats punch or tea, hot or cold. The ginger really comes through and brings a delicious punch of brightness. Add it to soy sauce for the perfect sauce; the sweetness softens the saltiness. Try this on apple slices for a call.
Fermented cranberries in honey
You will need:
- 16 oz honey
- 2 pounds cranberries
I have detailed these fermented taps here , but today is a good day to get fermented taps in honey. They last all year and are an unexpected hit on holiday tables. In this case, you can enjoy both honey and cranberries.
Favorite Use: Mulled wine (add it to wine at the last second after removing it from heat). Drizzle over any bread or cakes. Sprinkle the sweet potatoes with a few tablespoons.
While you can use bead jars and fermentation lids, I actually prefer to store them in flip-top jars, like those found at IKEA. They are stackable and easy to open for breathability. Keep the jars in a place where you will see them every day, as they need to be regurgitated, but the sight of them will remind you to use them.
Enzymes remain “good” years. The only thing you need to watch out for is mold: once you see mold, it’s time to dispose of it. And once these enzymes are in your pantry, you’ll start finding all sorts of ways to incorporate them into your menu.