Using honey to ferment is one of the simplest, easiest, and my favorites to do. I did one in the past with fermented garlic in honey and love it. As I did more reading and research into fermenting, along with the Virtual Honey Summit I attending in December, I realized this type of fermentation can be done with a lot of things. Honey water content sits at 17%. This is the perfect spot to be, just below where things will grow and specifically the yeast in raw honey will ferment. Adding pretty much anything fresh to honey will increase the water content and kick the fermentation into production.
With the garlic, the honey pulled water from the garlic and created an environment for fermentation. I had a pomegranate from the holidays and since I had no major plans with the leftover seeds except put them on salads, I figured let's throw a few in honey and see what happens. I did about 2-3 tablespoons pomegranate seeds in a small jar and topped them with some honey I got for Christmas. Once fully submerged I put a lid on and let it sit. I did burp it daily although it didn't create a huge amount of gas. The first day was slow. Day 2 to about 5 had more gas and since then it has plateaued. There are small bubbles around the seeds and jar every time I check on it. They also have turned the honey into a more fluid consistency, almost like water. And their smell has a very citrusy scent with a hint of yeast and alcohol.
At this point it is ready to use! The seeds themselves can be cooked or eaten raw. I like to maintain as much of the natural good for your gut bacteria so I'm going to toss them on salad until they are gone. As for the honey you can let it sit longer even without the seeds. I like to sometimes make my own vinaigrettes for salad so I made one using some of the fermented honey. Again, this way it is uncooked and raw and I get more good for my gut bacteria! Check out the simple recipe below to see what I did in my vinaigrette but definitely change it up! I honestly didn't measure anything so below is just about what I did but taste it and adjust to preference. Like more salt, add more! Like a little more bite, add more mustard or vinegar. I made it a bit sweeter to stand out with the honey and to go well with some orange in the salad that had a more tart flavor. It's also super easy to change based on what you already have and flavor it based on what you like or what you're making that night for dinner! Substitute balsamic for white, champagne, rice, or any vinegar. Sub the mustard for mayo or avocado if you don't like it. Even the pepper and basil can be changed for any spices or herbs you like!
Fermented Pomegranate Honey Vinaigrette and Winter Salad
3-4 oz. Olive Oil
2 tbsp Rose Infused
3 tbsp Fermented Honey
1-2 tsp Dijon Mustard
Pinch Dried Basil
Salad Greens (I used spinach and romaine)
Fermented Pomegranate Seeds
In a bowl, whisk the olive oil, vinegar, honey, mustard, salt, pepper, and basil until slightly thickened. It won't be think like a ranch but thicker than the liquids you put in there.
Taste and adjust flavor as needed.
In a bowl, toss the salad greens with 1-2 tsp vinaigrette. Place in a serving bowl.
Sprinkle salad with orange, pom seeds, and hemp seeds.
Drizzle with more vinaigrette if desired and enjoy!