"Fermented hot honey is the only condiment that gets better the longer you ignore it.
"KaiRenner26th of April 2026
How Honey Ferments with Chilies
Raw honey contains wild yeasts — primarily Zygosaccharomyces rouxii — that remain dormant in low-water-activity honey. When fresh chilies (with their surface moisture) are added, the total water activity increases enough for fermentation to begin. The yeasts slowly ferment the honey sugars, producing a small amount of alcohol, CO2, and organic acids that transform the honey from sweet to complex, tangy, and lightly effervescent. The process takes 3 to 6 months.
RawHoney Only
3to 6 Months
Source Raw Honey and Fresh Chilies
Use raw unfiltered local honey and fresh, not dried, whole chilies.
Source Raw Honey and Fresh Chilies
Raw, unfiltered, unpasteurized honey is essential — it contains the wild yeasts that drive fermentation. Grocery store honey is typically pasteurized and will not ferment. Buy from a local beekeeper or a health food store labeled "raw and unfiltered." Use fresh whole chilies — not dried. Fresno, serrano, jalapeño, or bird's eye chile work well. Wash and dry thoroughly.
Pack Chilies in Honey and Seal
Pierce each chili and submerge in raw honey in a glass jar.
Pack Chilies in Honey and Seal
Pierce each chili 3 to 4 times with a toothpick to allow honey to penetrate. Pack into a clean glass jar. Pour raw honey over the chilies until completely submerged — chilies that break the surface can mold. Leave 1 inch of headspace for CO2 expansion. Loosely cap the jar — the fermentation produces gas that needs to escape.
Burp Daily for the First Two Weeks
Release CO2 pressure daily to prevent pressure buildup.
Burp Daily for the First Two Weeks
For the first 2 weeks, open the jar daily (briefly unscrew the lid) to release built-up CO2. Stir the honey and re-submerge any chilies that floated. You will see small bubbles in the honey around days 2 to 4 — this is active fermentation. After 2 weeks the activity slows and daily burping is no longer needed.
What You Need
1 cup raw unfiltered local honey
6 to 8 fresh whole chilies — Fresno or jalapeño recommended
Clean glass jar with a lid
Toothpick for piercing chilies
The Honey Thins as It Ferments Raw honey at the start of fermentation is thick and viscous. Over weeks, the fermentation products (organic acids and alcohol) lower viscosity — the finished hot honey pours more easily than fresh honey. This is expected and does not indicate spoilage. If you see mold (fuzzy growth), the chilies were not submerged — skim the mold and re-submerge, then consume within 2 weeks.
"Drizzle on pizza, on cheese, on fried chicken, on anything. The six months disappear in the first week.
"KaiRenner26th of April 2026