What is fermented honey?
Fermented honey (sometimes known as baker’s honey) has a higher moisture content than most honeys. This allows the natural yeasts and enzymes (mostly put there by our hard-working bees) to start the fermentation process. Moisture and warmth kick-start fermentation, so if you’ve ever left a jar lurking at the back of a warm cupboard only to find a ‘honey explosion’ later on, you may have unknowingly fermented your own honey! Most honey today is heat-treated – two main reasons for this are to stop fermentation and to be able to strain it.
We like to shake things up a bit, so the look and taste of the honey are different to what you’ll be used to. Bubbles start to form and the honey becomes a frothy concoction that can spill over the jar. This needs to be kept in mind when storing it! We never completely fill a jar of fermented honey to the top, giving the honey a little breathing space.
Unlike other fermented products, such as fruit and hops, fermented honey does not automatically become alcoholic. If the moisture content is higher, then honey turns into mead. To enjoy fermented honey though, you won’t require a helmet or goblet as it has a much lower moisture content than mead.
With a rich, sharp taste – and smell – fermented honey is soft and frothy in appearance but with an added kick to the tastebuds. The taste and consistency make it ideal for lemonades or smoothies and great for breakfasts with natural yoghurt, muesli or fruit. It can also be used just like our other honeys, but being a bit experimental with this alternative honey really pays off (we’d love to hear the recipes you recommend!)