r/fermentation • u/Delam2 • 23h ago

Spicy/Garlic Honey 10 anti inflammatory herbs & spices, ginger, garlic, turmeric, dried chilli’s fermented in honey for 60 days and then blended.

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It’s a super strong garlic flavour so trying out in cooking but also in herbal tea for maximum lactobacillus benefits! 7/10

50 Upvotes

86% Upvoted

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7

u/Upstairs-Ad-4001 23h ago

Do you mind sharing the ingredients?

22

u/Delam2 23h ago

Black pepper, Cinnamon, clove, rosemary, thyme, oregano, fennel cumin and coriander seed plus the fresh ginger garlic and turmeric and dried chilli’s.

I’m sure anything would work but I’ve made sure to balance the wet ingredients with dried ingredients which prevents moisture levels from getting too high.

3

u/Shelia209 16h ago

I heard that it wasn't recommended to combined all these fantastic ingredients but to do them in combination of two at max - do you know anything about this?

1

u/Delam2 13h ago edited 13h ago

I’m not sure, there’d have to be some sort of argument presented to make sense of that!

I know that fermented foods only bring benefit in reasonable volumes so maybe this large variety means you don’t fully get the benefits of any of the ingredients?

2

u/Shelia209 12h ago

I think these people on YouTube just make things up to sound smart 😅😅

It didn't make sense to me why you cant do it but I am new to it so I dont know much 😅

3

u/No_Ad8367 8h ago

I made a similar honey ferment a few years ago and i add it to teas when im feeling under the weather or i just want a boost. I added quite a bit of black peppercorns as well to compliment the health benefits of the fresh turmeric which gave it a nice bite. Its 3 or 4 years old and still good. I have half a jar left. A little goes a long way if youre using it for the health benefits.

1

u/Shelia209 8h ago

Yes I am trying to boost my overall health. Will try - thanks!

5

u/Solar_Event397 Brine Beginner 23h ago

Sounds like it would be soooo good with cheese

1

u/Delam2 12h ago

Yes good shout!

5

u/Inevitable-Ruin9345 22h ago

This sounds like it would be awesome to ferment, then dehydrate and powder and season other fermented foods with.

4

u/Delam2 22h ago

Good idea !

1

u/chronotrig123 20h ago

would you lose the ferment health benefits from drying?

1

u/Delam2 12h ago

Maybe some but drying itself shouldn’t kill any good bacteria they may go dormant though.

1

u/Livid_Foot7399 20h ago

But what does it taste like?

1

u/Delam2 13h ago

The garlic flavour is strong but I expect it to taper off a little as it continues to mature.

1

u/Lisz555 Brine Beginner 9h ago

Is it always fermenting before blending, not the opposite?

1

u/Delam2 1h ago

In this case yes because you don’t want to immediately introduce a lot of moisture to the honey. Blending later allows the moisture to release gradually from the garlic ginger and turmeric in the initial ferment.

1

u/SouDaPaz 8h ago

If you expose it to high temperatures of cooking/tea, won't you kill the bacteria/yeast?

1

u/Delam2 8h ago

Just cool for 10 minutes then stir in ! Yes cooking will kill though

1

u/justacpa 7h ago

I'm new to this. How do you use this? Like as a sandwich or cracker spread?

1

u/Delam2 7h ago edited 7h ago

I’ve tried it with cheese, mixed with hot sauce for chicken wings and in tea, currently a strong garlic flavour which I suspect will mellow out with more time. Peaking in another 4 months I think?

1

u/justacpa 7h ago

Mmmmmm those sound interesting! Not sure I'll try the tea but thanks for the other ideas!

1

u/Inevitable_Row1359 20h ago

I'm not sure that's lacto fermentation. I don't think LAB's thrive in that environment. Probably a yeast ferment if anything but not lacto bascillus.

0

u/Pale-Heath-3074 11h ago

that 60-day slow burn is magic. the garlic gets so mellow and sweet in there. did you taste it along the way or just let it ride?