Preparation

Honey fermentation sounds impossible—isn't honey supposed to last forever? But when you introduce enough moisture through garlic and chiles, wild yeasts present in raw honey spring to life, creating gentle carbonation and developing complex, mead-like flavors. Then you whip it into butter, and magic happens.

This funky butter is incredible on warm bread, melted over steak, stirred into grains, or simply eaten by the spoonful when no one's watching. The fermentation mellows the garlic's sharpness and gives the chiles a rounded heat.

Fermentation & Preparation

1. In a clean glass jar, combine honey, sliced garlic, and sliced chiles. Stir well to combine.
2. Cover with cheesecloth or a coffee filter secured with a rubber band (you want air exchange but protection from insects).
3. Let sit at room temperature for 7-14 days. Stir daily with a clean spoon. You'll see bubbles forming—this is the fermentation happening. The honey will become thinner and more liquid.
4. Taste after one week. It should be tangy with a slight fizz. Continue fermenting if you want more funk, or proceed if you like the flavor.
5. Strain the fermented honey, pressing on the solids to extract all the liquid. Reserve the garlic and chiles—they're delicious and can be chopped and added back to the butter if desired.
6. In a mixing bowl, beat the softened butter until fluffy, about 2 minutes.
7. Add 1/3 cup of the fermented honey, salt, lemon juice, and black pepper. Beat until completely incorporated.
8. Fold in the reserved chopped garlic and chiles if using.
9. Transfer to a container or roll into a log using parchment paper.
10. Refrigerate for up to 2 weeks or freeze for up to 3 months. The extra fermented honey keeps indefinitely in the refrigerator.