UPDATE 3/21/24:
Of all the things I fermented, my favorites are the garlic and lemons. The garlic is something I nibble on every day (more than once a day). I use the honey from the garlic to spread over veggies and - get this - over vanilla ice cream. It tastes better than you'd expect! As for the pieces of garlic, I eat those with a fork. (I gave some to a neighbor and she said she'd have to add more honey because it was too strong for her 😳LOL. But she did like it a lot.)
I use the honey from the lemons to give some flavor to flat and sparking waters. I add pieces of lemons to my hot tea drinks.
My one failure? Sweet peppers. I found out after the fact that they have too much water in them. I guess I will have to dry them or something before fermenting them next time...
Now that y'all are through tittering about (or trying) my Onion Tea that I find to be so tasty, I have something else I'm trying. You all do know that I try these things in a quest to either 1. eat better 2. add something natural and good to my diet, and 3. replace bad habits. (Not to mention, I am really trying to boost my immunity.)
What is honey fermentation about?
So what is this new thing, you ask? Honey-fermented -garlic, and -onions, and -lemons, oh my!
I am not very good at describing the whole concept of fermenting honey. Not without making a fool of myself so the ChatGPT summary is as follows:
"Honey fermentation is the process by which honey undergoes fermentation, typically with the help of yeast and bacteria, to produce various alcoholic and non-alcoholic beverages. One of the most well-known fermented honey beverages is mead, which is often referred to as "honey wine."
During fermentation, yeast converts the sugars in honey into alcohol and carbon dioxide. The specific type of yeast used, along with other factors such as temperature and fermentation time, can influence the flavor and characteristics of the final product. In addition to mead, honey fermentation can also produce beverages like honey beer and honey-based spirits.
Non-alcoholic honey fermentation involves the action of lactic acid bacteria, which can create fermented honey products like water kefir and honey vinegar. These products often have a tangy flavor profile and may offer potential health benefits due to the presence of probiotics and organic acids." (my highlights)
(Did anyone else think "Renaissance fairs" or about pirates at the mention of mead?)
Anyway. Though I can't get technical, I can kind of explain how I am using the fermentation method. Basically, I am introducing moisture (via lemons or garlic, etc.) into honey to cause a reaction. I am looking to preserve and/or use the results in my baking, cooking, and snacking.
My choices for the process are things like garlic, lemons, ginger, and - later - maybe some berries. First, let me show what I found to be healthy about the things I chose:
Raw honey is, of course, popularly known for its many benefits. This is a ChatGPT summary of this article from the National Library of Medicine:
"The abstract discusses the manifold medicinal properties of honey, an ancient and highly esteemed natural product. It highlights honey's historical use in traditional medicine for various ailments, ranging from eye diseases to wound healing. Scientific research has elucidated honey's diverse bioactive compounds, including antioxidants, antimicrobials, anti-inflammatories, and anticancer agents. These properties endow honey with therapeutic potential in treating a spectrum of conditions, such as wounds, diabetes mellitus, respiratory ailments, cardiovascular diseases, and cancer. The abstract concludes by advocating for the integration of honey into clinical practice based on substantial evidence supporting its efficacy as a natural therapeutic agent."
Healthline does a good job of laying out the benefits. They go through headings of Antioxidants, Nutrition, Antibacterial and antifungal, Heal wounds, Boost immunity, Digestion and gut health, Sore throat, and Brain benefits.
Garlic is also popular as a natural and healthy addition to the diet. (Personally, I love, love, love garlic! Thankfully, I am an introvert so...) Here are some benefits in more formal language and here is the layman version I found. Delish discusses honey-fermented garlic specifically.
Onions are just plain tasty but, yeah, they have benefits (especially red onions). Like with garlic, I find most onions too "sharp"-tasting to eat raw or on their own. The honey fermentation mellows them out. Healthline outlines the benefits of onions but I always focus on the antioxidant factor.
Lemons are another antioxidant item and for the other benefits, let's stick with Healthline. The thing is, lemons are pretty easy to incorporate into a day-to-day diet. However, I just had to try the honey fermentation method. They look so pretty...
How will I use these?
The thing about all of these is that they make great snacks for me. When I pickled those fruits and veggies the other week, I loved having them around to nibble on between meals. Whenever I got a little peckish (as our Brit siblings say), I'd spoon out a few pickled onions, cucumbers, or sweet peppers to curb the cravings. (I have to admit, I do not love the picked pineapple and will not be dabbling with that again!)
The honey-fermented lemons will be something I also use in tea. I can't wait to try the same thing with ginger and lemon.
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| My 1st lemon slices (as a test) |
I do plan to make lemon syrup to use in tea. Also, I am going to try making lemon sugar and vanilla sugar. With the warmer seasons on the way (and the good Lord willing I am here to enjoy them), I want to do lots of lemonades and other fruity drinks.
What I also love about this
Many of you know about the sarcoidosis I have. That and the medicines for it wear me out. Often, I am not feeling my best or am weighed down with fatigue. I have noticed that I find cooking, baking, and doing things like this fermentation soothing. It keeps me somewhat active and I swear it helps with my depression and anxiety.
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| Yeah, I have to add more honey |
Don't forget that there are a lot of things we can do to make ourselves feel better. Drinking the onion tea does help with my cough. Hopefully, I'll keep snacking on the pickled veggies to curb the snacking. Who knows what the garlic and lemons will do.
By the way, my plan is to keep losing weight. Now that the worst of that dang "flu-monia" has passed, I am trying to get more steps into my day. Also, Spring is on the way. I'd like to be up and more active by then. These past few months of being knocked on my butt and almost bedridden have taken a toll.
Disclaimers:
I always want to remind you all that I am not a medical pro in any way. I have no training in diet and/or nutrition. When you see me talking about what I am doing for myself, know that I am not recommending that you do the same.
Whenever you see something online that sounds great or beneficial to your health, check it out with your own medical care team. Most bloggers (definitely myself), TikTokkers, YouTubers, and all the other "content creators" or "influencers" are probably winging it. Don't mimic anything or anyone without doing your due diligence. (Think of all the kids who've hurt themselves because they tried a TikTok challenge... SMH.)
Anything I link to is for information or example only. I am not compensated in any way for any products I mention.
Overall thoughts
If you do want to look into honey fermentation, there are lots of resources online. I loved watching videos so that I could see the finished product. I plan to check out some Pinterest boards for more recipes. I really want to try doing candied lemons, lemon syrup, herb-infused honey, and... if I can, something spicy honey-like for my heat-seeking family members.
While I am obviously dabbling in this fermentation thing for the kicks, there are very good reasons to learn how to preserve fruits and veggies. I saw an interesting video on Moroccan preserved lemons - this is done with salt. I've seen or read about other methods (and reasons) for preserving all sorts of items (including meats - known as "curing") using salt. That's interesting but not something I will be doing. I've read too many warnings about using that method.
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some honey with vanilla bean
for my tea |
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I didn't make much -
vanilla beans are $$$$$ |
Preserving the lemons and garlic lets me get a longer shelf life from them. Also, I read somewhere (but not verified) that the honey-garlic product should last for a very, very long time due to the nature of, well honey and garlic... I do plan to monitor the shelf life of all the items I am working with.
Personal notes
Of course, my main use for all of these things is for my health. I'm trying to substitute homemade (food, snacks, beverages, etc.) for processed and/or store-bought goods.
Years back, I started using medicinal honey (Manuka and Stingless Bee) in place of cold sore medicine. I also use them for minor scrapes and burns. Lately, I am taking them more seriously than ever - and I took them pretty seriously from the start!
Lately, I've been thinking about all of the things that we take to deal with colds, headaches, and various pains and minor illnesses. I think about all the alternative ways to deal with it all. A good diet used to be the main key but now our food sources are so iffy I don't know about that anymore. I figure the one thing I can do is cut out the things I know are not good for me and do better - and this is key - in moderation.
If eating a couple of pieces of garlic each day will help, I'll deal with the stank breath. I will substitute a sugared lemon slice for a piece of wrapped candy. I will our a little homemade lemon or vanilla syrup into my tea instead of buying something with questionable ingredients. I will take a gross-tasting shot of baking soda water in the morning instead of paying for alkaline water. I will look into taking a zinc supplement instead of buying lotions and potions to clear up any skin issues.
The thing is, we have gotten used to convenience. These days that usually means buying foods and beverages that are loaded with things we don't need (or cannot even identify). I like "real" sugar didn't hurt me as a kid because my mother limited my intake. I've never been able to use things like aspartame and the other stand-in sweeteners. I like carbonated drinks. I can add some homemade syrup (lemon, vanilla, etc.) to plain carbonated water instead of drinking a store-bought cola.
Basically, I'm just trying to do what's good (or at least better) for me instead of opting for quick fixes and convenience when it comes to my health and diet choices. We all have to take stock sometimes and make changes. Do what's best for you and always be your own advocate.
Peace
--Free
P.S.: I ran across some resources that I didn't use but found interesting. This is one. It is for people interested in "permaculture" aka sustainable living. There was information on so many subjects that I wanted to share the link. This is another resource I plan to check out. It's all about food preservation methods. Last, this is probably a good page to check for general education purposes. If you are going to do something new, always learn the details!
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