Get started with these ferments now and use them throughout the holiday season

honey is good Fermented honey is double plus good. Fermented honey is also one of the easiest and surest bets for fermentation if you’ve been waiting to try it yourself.You can get raw honey regularly In most cases, it is less expensive than regular honey.

there is There are many reasons to DIY, but at least one of them is that bubbles make people happy. Fermented honey is a very vigorous fermenter, bubbling in the bottle and making a very loud noise when breathed.

Fermented foods are not medicine Recommended by actual MD. They are rich in probiotics and should help balance your gut bacteria.

Here are three easy honey-fermented foods to keep your gut healthy from the election to the holidays.

honey fermented garlic

would need:

• 16 ounces raw honey
• 12 cloves of garlic

Pour the honey into the jar. Add garlic. Stir with a clean spoon. Close the lid tightly and place in a room between 60 and 80 degrees Fahrenheit. Stir or shake once a day and start burping from day 2. Around day 3, open the jar to release the pressure and bubbles will come out. Then burp every other day and after 7 to 10 days the honey will be ready. (It can be stored at room temperature, so please do not put it in the refrigerator.)

Favorite uses: Drizzle over biscuits, brie or as a protein glaze.

honey fermented ginger

would need:

• 16 ounces honey
• 1/4 pound ginger (just the right size pinch)

Wash the ginger and cut it into thin slices, leaving the skin on. Add it to honey in a glass jar and stir. Follow the same instructions as above.

Favorite uses: Hot or cold, nothing beats sweets and tea. Ginger works well and brings a bright glossy feeling. Add to soy sauce for the perfect dipping sauce. The sweetness softens the saltiness. Try it with apple slices.

cranberries fermented with honey

would need:

• 16 ounces honey
• 2 pounds cranberries

We have elaborated on these fermented clans herebut today is a good day to ferment some cranberries with honey. They last all year and are an unexpected punch in holiday meals. I can.

Favorite uses: mulled wine (plus in wine in the last second reduce heat). Sprinkle on bread or cake. Add a few spoons of sweet potato.

You can use ball jars and fermenting lids, but I actually prefer to store these in flip top jars. these are from IKEA. Stackable and easy to open and breathe. Keep the jar where you will see it every day as you will need to burp it.

Fermentation remains “good” for many years. The only thing you need to watch out for is mold: When you see mold, it’s time to discard it.and once Once you have these ferments in your pantry, you’ll start finding all sorts of ways to sneak them onto your menu.