Fermented Hot Honey
Taking cues from Al Brady's genius, this hot honey transcends the basic chilli-infused syrup found in eateries. Here, the magic unfolds with fresh herbs and peppers, marrying them into honey to create a concoction ripe for fermentation. This method cleverly reduces the honey’s sugar concentration, allowing yeast and bacteria to thrive and ferment, thanks to the water drawn from the added produce.
Ingredients
5-7 red peppers, thinly sliced for a punch of heat
4-5 cloves of garlic, finely sliced for depth
A generous handful of fresh herbs, like thyme and oregano, for aromatic layers
1 tablespoon of apple cider vinegar to maintain an acidic haven
Method
Begin by washing and slicing your chosen peppers—feel free to pick peppers that tickle your fancy.
Tumble the peppers into a jar, creating a vibrant base.
Introduce a splash of apple cider vinegar, ensuring the mix stays on the acidic side.
Crush or slice your veggies, exposing them fully to the honey’s embrace.
Crown the mix with a generous pour of honey, ensuring all ingredients are submerged, then set aside for a minimum of two weeks to ferment.
This method not only infuses your honey with a rich, complex flavor profile but also introduces a delightful fermentation twist to your culinary arsenal.
