Collection: Fermented Honey

What is fermented honey?

The fermenting process is a technique that has been used for centuries to preserve and maintain all kinds of food. Fermented food is rich in health benefits, with a higher probiotic content encouraging a stronger immune system and improved digestion.

Fermentation is the process by which carbohydrates such as starch and sugar content break down into acids. This results in a product that delivers a distinctive tart-like flavour that is often enjoyed in food and drinks such as cheese, kombucha, yoghurt and sauerkraut and condiments such as apple cider vinegar and water kefir. The naturally occurring acids and alcohol in the food provide a natural preservative to give a distinctive taste and maintain the integrity of food for at least 18 months. Additionally, fermentation encourages the growth of beneficial bacteria to promote overall improved well-being.

Honey ferments due to the high moisture content and yeast spores that naturally occur in the honey. This is encouraged by warm temperatures and moist conditions, particularly in raw unpasteurised honey. While you may not hear 'honey' and think of 'yeast', honey is actually full of yeasts carried by the bees from their foraging among the flowers. These yeasts are responsible for fermentation.

Fermented honey has a sweet yet sour taste and is easily converted into honey wine or mead due to its high sugar content. While some believe that the mother culture will die off in honey due to its high antibacterial content, added water content is enough to diminish the antimicrobial properties enough to allow the yeasts and naturally occurring microorganisms to thrive into a perfectly fermented product.

You may be wondering why one would wish to ferment raw honey when the product is so delicious and nutritious straight from the hive. However, many don't realise that the health properties of raw honey can be even more potent and effective due to the fermentation or Lacto-fermentation process.

The benefits of fermented honey

The presence of fermented honey during cold and flu season can provide the perfect comforting and protective treat. Fermented honey can even aid you as a food preservative to keep garlic fresh over a long period of time. Some of the other benefits of fermented honey include:

• Anti-bacterial properties to fight off a number of infections
• Antiviral qualities to keep infections at bay and soothe sore throats
• High probiotic and beneficial bacteria content that boosts gut health and aids the immune system
• High pollen content to help those suffering from allergies
• Digestive help with added enzymes and good bacterial cultures
• Lower bad cholesterol and it increases the good
• Effective topical treatment for wound healing
• Provide a low sugar alternative to add to yogurt, coffee, tea, and even lemonade

Essentially, whatever benefits you can find in raw honey, you will likely find in fermented honey, with even more benefits added through the high probiotic content. Your gut flora will thrive with this power-packed sweet and sour treat.

The different types of fermented honey

For centuries, people have been pairing garlic and honey together for their taste combination and their health benefits. Garlic honey is a great example of how you can use two fermented products together to complement one another in both taste and quality. Often, honey garlic recipes are as simple as adding garlic cloves to your glass jar of fermented honey, and it is a great additive to sauces, marinades, or glazes to pair with vegetables, roasted meats or even fruits for the real sweet tooth.

Some people mistakenly think that once a food product ferments, it is no longer safe, useful, or delicious to eat. Honey is no exception to this misconception, and while the taste may be different from what you're used to, the sharp taste will quickly become addictive. Add it to your savoury meals, roast dinner, fish, or meats and your mouth will thank you almost as much as your gut will.

When it comes to fermentation recipes, the secret is letting the honey ferment in the right conditions, with the right yeast present for the right amount of time. Raw unpasteurised honey contains enough water to support fermentation if placed under the right temperature conditions. The naturally present yeast deposited by our hardworking bees is what gives fermented honey its sharp, distinctive taste. The strains of yeast harvested by our local bees are delicious, and our batches of fermented honey benefit with a soft mouthfeel and a delicious taste.

Our fermented honey products

• Chilli honey fermented

You don't have to be too adventurous to try this one, with a very subtle aroma of chilli added to give a little hint of something different. A perfect addition to spicier items such as jalapenos, BBQ chicken wings and pork ribs, this recipe will bring a healthy kick and some added intensity to your cooking.

• Fermented honey garlic

We've done the hard work for you in recreating this ancient classic. With just two ingredients rich in quality, flavour and health benefits, our garlic honey recipe will quickly become a family favourite for licking straight off the spoon. It can even be incorporated into your cooking when drizzled over roasted potatoes or tucked under chicken skin.

• Fermented ginger

There is nothing better for a sore throat or cloudy mind than ginger. Add it to raw fermented honey, and you'll have a treat to get you through flu season and your next stressful deadline. It pairs exceptionally well with pan fried salmon.

• Rosemary fermented honey

A true treat, this product has been infused with rosemary, then the leaves are removed, leaving a smooth, rosemary-flavoured treat. Add it to your roast dinner dishes or drizzle it over your lamb for a truly comforting and memorable Sunday night dinner.

10 ways to use flavourful fermented honey at home

1. A sweet addition as a dipping bowl to cheese boards
2. Made into a dressing, marinade, or sauce to drizzle over meat or vegetables
3. Incorporated into salad dressings
4. On bread with caramelised onion, pickles, avocado, apple, or pear
5. On a fruit platter with grape, berry, cranberries, pomegranate, blackberries, or nectarine
6. Paired with chocolate
7. Added to smoothies, juices, Greek yoghurt, or soda drinks to provide a health boost
8. Used as a natural sweetener and sugar replacement in baking or beverages
9. Drizzled over soft, dry, or hard cheese
10. Made into honey-wine such as mead

Buy your natural honey today!

We're confident that on your discovery of fermented honey, you'll be just as hooked as we are. We use a raw, cold harvesting process to maintain all the microbes and anti-bacterial qualities, so only the best, most pure product arrives at your door. Our fermented products are kept in as pure form as possible, with a single ingredient such as garlic or chilli adding a flavour kick and even more health benefits.

With our range of fermented honey products, you can rest assured that your family is only consuming the best, harvested from beehives full of happy, respected, and hard-working bees. Scroll our range today to discover the difference that fermented honey can bring to your pantry.

Frequently asked questions

• How to store fermented honey?

  Our fermented honey arrives for you ready to eat, so you don't need to worry about fermenting it any further. Simply store your honey out of direct sunlight, in a sealed glass jar with a tight lid. Check out our blog here on the best ways to store raw honey. 

• How long does fermented honey last?

  Fermented honey can last up to 12 months or even longer (take care not to contaminate with a dirty knife etc, as this will reduce the life expectancy).

• How does fermentation affect honey?

  The fermentation process will make the honey develop a sharper, more tart-like taste, a smooth mouthfeel, a slightly bready smell and may cause bubbles to form. However, the health benefits will remain intact. 

• Fermented honey is safe to eat, but keep allergies in mind, and avoid feeding to children under one-year-old. 

  Are there any safety concerns with fermented honey?