Mango-scented honey

Honey is more or less inert, meaning it will never go bad in your cupboard, but it will also never ferment in its natural state. While it contains a robust population of bacteria and yeasts in stasis, their microbial activity is halted because honey’s sugar content is simply too high. We can work around this problem by diluting the honey to a sugar level that is low enough to support LAB.

Makes 700 grams 375 grams water 20 grams salt 375 grams honey 5 grams fresh chiles 250 grams diced mango, with the skin on Whisk together the water and salt until the salt has dissolved. Add the honey and whisk again until fully incorporated. Transfer the honey mixture to the fermentation vessel, add the chiles and mango, and muddle the fruit by pressing on it lightly with a spoon or spatula. Lay a sheet of plastic wrap directly on top of the liquid, the jar or crock with a lid, but don’t seal it so tightly that gas can’t escape. Ferment the honey in a warm place until it has soured slightly and taken on the heat and perfume of the chiles and mango. This should take 4 to 5 days at 28C/82F, or a few days longer at room temperature, but you should start taste-testing after the first few days, Once fermented to your taste, strain the honey through a fine-mesh sieve and discard the mango and chiles. Feel free to save the strained fruits for another application (like a spicy chutney). You can store the honey in the refrigerator for a few weeks, or freeze in a ziptop freezer bag with the air removed for longer storage.