What a fantastic idea. I could ferment grated apples with raisins and cinnamon and use it as a compote. I LOVE honey garlic and am shocked to say so. I thought it would be terrible, but it's the yummiest natural candy.
Hi, so there is one traditional recipe where we ferment Indian gooseberry in honey but instead of leaving in on counter, we ferment it in the sun for about 2 weeks.
Your channel has helped me so much. Thanks for all the vids. I tried honey with raspberry and blueberry together, but the problem is that my jar was big, so the fruits and honey filled up only half of the jar, and since the honey is liquidish, some of the berries are floating above the honey. Would this be OK? My first time fermenting Please advice.
Ok, so leave it on the counter to ferment for how long and how do I know when to move it to the frig for storage?? Not sure if I missed that in the video.
How long do we think fermented berries will store for? Might this be a good method for food storage? I’m thinking of doing a mixed batch of salt fermented, and some honey fermented, and perhaps some with monkfruit/stevia aka just the berries. And then taste testing all the results to see which I prefer more so. But it’s hard to find info on how long things keep online, everyone is so afraid to talk about that with big daddy gov looming.
@@REDonFIRE Oh fantastic! Some were amazingly good, others absolutely gross. 😂 My favorite so far is the fruits, where I just added water to cover them, then added 1 probiotic capsule to jumpstart the lacto ferment. And by putting lacto directly into the mixture, the salt is no longer necessary to preserve the food inside!! It produces a pure fruit taste, that’s just packed with fizz taste! You could literally eat it with desserts, or on yogurt, or as a side dish. And it’s juice/water tastes amazing too! The salt method is great for all the veg. But don’t waste your fruit trying to salt it. Just grab a bottle of lactobacillus based probiotics. And dump 1 capsule in with a jar of fruit, and it’s perfection! And you don’t need to waste your honey this way either. Which is honestly quite expensive to use all the time for ferments. If you want to try a really fun and cheap fruit ferment, do it the way I described, and try doing bananas!!! It’s insanely good! And in the fermenting process it eats up some of the sugars in the banana, so u can consume it with less glycemic impact too. Also bananas are so cheap, and like to turn brown really fast, so you can do this with any bananas at home that are about to expire. The berries done this way, are just absolute perfection. I’m obsessed with this particular method at the moment. Please give it a go and circle back to tell me what you think. ♥️🙏🏽
@@jaquirox6579 Omg! Yes! Do you have a video that shows the detailed step-by-step way to do it? I’m very new to canning in general. I’m just starting to try to figure this all out. I originally started trying to figure out how to can and preserve whole fruits like strawberries and blueberries and Peaches without sugar and then I ended up here LOL
@@REDonFIRE Hahahha!! No I don’t make videos… anymore. 😂 Or have any channels. I’ll tell you what to do tho! Big glass jar. Fill with fruit, I like to chop it up so I can fit more inside. Open a lacto probiotic capsule, and dump it inside. Fill it with water, above the fruit line, so it’s covered. Give it a stir to distribute the powder capsule stuff. Then I take muslin cloth cut into a small square, lay that over the top, and then twist the mason jar ring on over the cloth. So the ferment can breath but it’s covered and protected. Place somewhere not in direct sun. Don’t bother checking it for the first 3 days, it won’t have changed yet in taste. After that check it daily. And give it a little stir and make sure the fruit is mostly still under the water line. Also give it a taste! Because yum! Lol Then recover it, and just keep letting it sit. Usually one day you’ll suddenly notice it looks all bubbly and foam is starting to come up. That’s good! That means the real fermenting has begun! Once it starts making lactobacillus bubbles, it’ll start tasting fizzy and wonderful. Just keep checking on it and tasting it daily, until you love how it’s tasting, and want to stop its ferment. At that point you put a real mason jar lid on top, and put it in the fridge, to completely stop the ferment. But for me personally, fruit can never be toooooo fermented. Lol. I will literally leave this stuff out fermenting forever! Lol, it’s starts to lean a little bit alcoholy after a while, and that tastes great too! Doing this with elderberries, or similar, you have the base ingredient for homemade cough syrups, and immunity boosters when you’re sick! You just mix some of that ferment in with honey, and that’s cough syrup!! It’s magic. :) Ok I said a lot there. :) take a screen shot, and go give it a try! You really honestly can’t mess this up. Especially if you stir it up everyday, it’s pretty foolproof. Probably because our ancestors all did this regularly with fruits to keep them through the winter. So they got to drink fruity wines, with chunks of fruit inside! And this was their cold/flu symptom remedies too! And I personally really love the old traditional arts of home keeping. ♥️🙏🏽♥️ Let me know how it goes! If you’re nervous about messing it up, do the cheap bananas first! Then you’ll be confident to try it with more expensive fruits. :) I started a pineapple ferment yesterday! 😬 So excited for that one! Good luck sis! ♥️🙏🏽
@@jaquirox6579 God this sounds so yummy! Thank you so much! So once it’s done fermenting, how can I store it overwinter long-term? How Long will it last? Sorry I have so many questions I’ve never done this before LOL
I’m still curious about a couple things one, ifWater somehow gets in your honey will go then bad? And also what is the smallest ratio of honey to fruit because that is a LOT Oh honey and more than I would want to use doing this if it were up to me
For the bottle and berries that she used, 1 to 2 or maybe 1 1/2 tbsps is enough . I too thought so. But please be aware NEVER TO COOK HONEY. You are right about adding water to honey. No don’t add water but warming honey as she said is a good process . Just put the honey bottle in hot water till it slowly melts . But DO NOT HEAT THE WATER WITH HONEY JAR. It’s still equivalent of heating honey .
Hi Gerry, we have a webinar coming up next Saturday and CNM's lecturers answer all the questions live. You can book your tickets here: www.eventbrite.co.uk/e/natural-chef-online-open-day-tickets-127892831903 We'd love to see you there!
Yes you can but please remember it contains sugar (sweetness) . Per day consumption of sugar / sweetness is limited to 6tbs that includes consuming in the form of carbs and jams , pastries etc
Morning, the higher the sugar content the faster the fermentation. They should last a few weeks in the fridge, but not much longer. Try to make them in small batches to help avoid waste.
I believe if u leave it too long it will turn from a ferment to an alcohol. Not necessarily a bad thing but be careful u don't know the alcohol content lol
Did you pay any attention to what you just did? you held those berries in your hands, Put them back in the bowl, than used a spoon to fill the jars with fruit, lol. Why didn't you use your hands to fill the jars.
God gave us the bees and honey, why are you vegan?? Unless you cook from scratch most vegan food isn’t healthy, seed oils are used and these cause heart disease ❤️
Hi Kelsey, they won't last much longer than a few weeks in the refrigerator. The higher the sugar content in the fruit, the faster the fermentation. To avoid waste, it's best to make fruit ferments in small batches.
What a fantastic idea. I could ferment grated apples with raisins and cinnamon and use it as a compote. I LOVE honey garlic and am shocked to say so. I thought it would be terrible, but it's the yummiest natural candy.
OMG I could also make honey fermented applesauce. Super video.
Hi, so there is one traditional recipe where we ferment Indian gooseberry in honey but instead of leaving in on counter, we ferment it in the sun for about 2 weeks.
Is it used more medicinally or in recipes?
I saw someone do this with blueberries and regular sugar. They ended up with a nice blueberry syrup. Is this basically the same technique?
Wow this is awesome and I am so impressed with how well and detailed you explain things
Your channel has helped me so much. Thanks for all the vids. I tried honey with raspberry and blueberry together, but the problem is that my jar was big, so the fruits and honey filled up only half of the jar, and since the honey is liquidish, some of the berries are floating above the honey. Would this be OK? My first time fermenting
Please advice.
thank you for sharing this recipe😊 just made my first batch of honey fermented blueberries, looking forward to see how they turn out😁
How was it?
How did it turn out?
It's actually still going, but I tasted it few weeks ago and it was great :D alcoholic, sweet and smells so good😊
Exactly what im looking for for the figs i just colected
At what point can you screw lid on tight? Do you need to pressure or water bath if your keeping for up to a year?
How long would this last on the shelf?
I did t see you add water…just fruit and honey. How much do you add?
Can I do this with strawberries?
Thanks!
If there alittle mold on top is it all a lost. Thanks
Thank you 🧚
You are so welcome!
Ok, so leave it on the counter to ferment for how long and how do I know when to move it to the frig for storage?? Not sure if I missed that in the video.
Do you strain this after it is done? And how do you store this long term?
Looks like a lot of honey and could this mixture be created in a bowl and spooned into the jars
How long do we think fermented berries will store for? Might this be a good method for food storage?
I’m thinking of doing a mixed batch of salt fermented, and some honey fermented, and perhaps some with monkfruit/stevia aka just the berries. And then taste testing all the results to see which I prefer more so. But it’s hard to find info on how long things keep online, everyone is so afraid to talk about that with big daddy gov looming.
How did they turn out?
@@REDonFIRE Oh fantastic! Some were amazingly good, others absolutely gross. 😂 My favorite so far is the fruits, where I just added water to cover them, then added 1 probiotic capsule to jumpstart the lacto ferment. And by putting lacto directly into the mixture, the salt is no longer necessary to preserve the food inside!! It produces a pure fruit taste, that’s just packed with fizz taste! You could literally eat it with desserts, or on yogurt, or as a side dish. And it’s juice/water tastes amazing too!
The salt method is great for all the veg. But don’t waste your fruit trying to salt it. Just grab a bottle of lactobacillus based probiotics. And dump 1 capsule in with a jar of fruit, and it’s perfection! And you don’t need to waste your honey this way either. Which is honestly quite expensive to use all the time for ferments.
If you want to try a really fun and cheap fruit ferment, do it the way I described, and try doing bananas!!! It’s insanely good! And in the fermenting process it eats up some of the sugars in the banana, so u can consume it with less glycemic impact too. Also bananas are so cheap, and like to turn brown really fast, so you can do this with any bananas at home that are about to expire.
The berries done this way, are just absolute perfection. I’m obsessed with this particular method at the moment. Please give it a go and circle back to tell me what you think. ♥️🙏🏽
@@jaquirox6579 Omg! Yes! Do you have a video that shows the detailed step-by-step way to do it? I’m very new to canning in general. I’m just starting to try to figure this all out. I originally started trying to figure out how to can and preserve whole fruits like strawberries and blueberries and Peaches without sugar and then I ended up here LOL
@@REDonFIRE Hahahha!! No I don’t make videos… anymore. 😂 Or have any channels. I’ll tell you what to do tho!
Big glass jar.
Fill with fruit, I like to chop it up so I can fit more inside.
Open a lacto probiotic capsule, and dump it inside.
Fill it with water, above the fruit line, so it’s covered.
Give it a stir to distribute the powder capsule stuff.
Then I take muslin cloth cut into a small square, lay that over the top, and then twist the mason jar ring on over the cloth. So the ferment can breath but it’s covered and protected.
Place somewhere not in direct sun.
Don’t bother checking it for the first 3 days, it won’t have changed yet in taste.
After that check it daily. And give it a little stir and make sure the fruit is mostly still under the water line. Also give it a taste! Because yum! Lol
Then recover it, and just keep letting it sit.
Usually one day you’ll suddenly notice it looks all bubbly and foam is starting to come up. That’s good! That means the real fermenting has begun!
Once it starts making lactobacillus bubbles, it’ll start tasting fizzy and wonderful.
Just keep checking on it and tasting it daily, until you love how it’s tasting, and want to stop its ferment.
At that point you put a real mason jar lid on top, and put it in the fridge, to completely stop the ferment.
But for me personally, fruit can never be toooooo fermented. Lol. I will literally leave this stuff out fermenting forever! Lol, it’s starts to lean a little bit alcoholy after a while, and that tastes great too!
Doing this with elderberries, or similar, you have the base ingredient for homemade cough syrups, and immunity boosters when you’re sick! You just mix some of that ferment in with honey, and that’s cough syrup!! It’s magic. :)
Ok I said a lot there. :) take a screen shot, and go give it a try! You really honestly can’t mess this up. Especially if you stir it up everyday, it’s pretty foolproof. Probably because our ancestors all did this regularly with fruits to keep them through the winter. So they got to drink fruity wines, with chunks of fruit inside! And this was their cold/flu symptom remedies too! And I personally really love the old traditional arts of home keeping. ♥️🙏🏽♥️ Let me know how it goes! If you’re nervous about messing it up, do the cheap bananas first! Then you’ll be confident to try it with more expensive fruits. :) I started a pineapple ferment yesterday! 😬 So excited for that one! Good luck sis! ♥️🙏🏽
@@jaquirox6579 God this sounds so yummy! Thank you so much!
So once it’s done fermenting, how can I store it overwinter long-term? How Long will it last? Sorry I have so many questions I’ve never done this before LOL
What do you actually use this in or on? How is it eaten?
On toast, pancakes, yogurt, oatmeal, in a smoothie, in salad dressing
@@mediaskate648all of that sounds so good.
I’m still curious about a couple things one, ifWater somehow gets in your honey will go then bad? And also what is the smallest ratio of honey to fruit because that is a LOT Oh honey and more than I would want to use doing this if it were up to me
For the bottle and berries that she used, 1 to 2 or maybe 1 1/2 tbsps is enough . I too thought so. But please be aware NEVER TO COOK HONEY.
You are right about adding water to honey. No don’t add water but warming honey as she said is a good process . Just put the honey bottle in hot water till it slowly melts . But DO NOT HEAT THE WATER WITH HONEY JAR. It’s still equivalent of heating honey .
can you use honey to ferment herbs and spices?
Hi Gerry, we have a webinar coming up next Saturday and CNM's lecturers answer all the questions live. You can book your tickets here: www.eventbrite.co.uk/e/natural-chef-online-open-day-tickets-127892831903 We'd love to see you there!
Yes you can but please remember it contains sugar (sweetness) . Per day consumption of sugar / sweetness is limited to 6tbs that includes consuming in the form of carbs and jams , pastries etc
Fruit plus honey also equals mead!
What is mead?
@@sabbathd1 it’s a fermented honey beverage similar to beer or cider.
Can I do this with strawberries? I’m looking fir a natural way to preserve berries over winter.
How long can they keep in the fridge?
Morning, the higher the sugar content the faster the fermentation. They should last a few weeks in the fridge, but not much longer. Try to make them in small batches to help avoid waste.
Can frozen berries/fruit be used or do they need to be fresh?
Prefer fresh or at room temperature so that honey blends well with berries
Doesn't the fermentation eat up the sugars from the honey?
If you pitched Yeast in there.
@@MAGACOPP how do you do that??
I don’t think it would taste as good but I wonder about molasses or maple syrup being able to ferment things too!
Maple syrup doesn't ferment things by itself, but if you introduce a yeast or bacteria to ferment it it works quite well
Will this become alcoholic? How can I prevent that from happening?
If you want it to contain alcohol you need to use yeast because yeast eats sugar and turns that to alcohol
❤❤❤
I did this with red raspberries and it smells super alcoholic
I believe if u leave it too long it will turn from a ferment to an alcohol. Not necessarily a bad thing but be careful u don't know the alcohol content lol
Did you pay any attention to what you just did? you held those berries in your hands, Put them back in the bowl, than used a spoon to fill the jars with fruit, lol. Why didn't you use your hands to fill the jars.
This is almost a Mead
If the bees don't want their honey fermenting, why you?
What is that accent?
An American pretending to have a British accent probably. 🌝
How is honey vegan?
God gave us the bees and honey, why are you vegan?? Unless you cook from scratch most vegan food isn’t healthy, seed oils are used and these cause heart disease ❤️
How long is this good for in the fridge?
Hi Kelsey, they won't last much longer than a few weeks in the refrigerator. The higher the sugar content in the fruit, the faster the fermentation. To avoid waste, it's best to make fruit ferments in small batches.