{"id":3303,"date":"2023-10-08T13:13:44","date_gmt":"2023-10-08T20:13:44","guid":{"rendered":"http:\/\/digitvsolutions.com\/2025\/12\/10\/fermented-honey-with-red-onions-and-thyme\/"},"modified":"2025-12-10T05:22:47","modified_gmt":"2025-12-10T13:22:47","slug":"fermented-honey-with-red-onions-and-thyme","status":"publish","type":"post","link":"http:\/\/digitvsolutions.com\/?p=3303","title":{"rendered":"Fermented Honey with Red Onions and Thyme"},"content":{"rendered":"
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Fermented honey is the basis of the delicious beverage mead, and can be featured in other ferments such as kombucha, but did you know that you can also ferment honey with alliums and herbs to make a tangy, robust, immune-boosting remedy?<\/p>\n

Today I\u2019m going to share with you a recipe for fermented honey with red onions and thyme, adapted, with permission, from Colleen Codekas\u2019s new book, Healing Herbal Infusions. <\/em>I think you\u2019ll find this ferment to be so simple and tasty that it will become a staple in your home, especially leading up to cold and flu season.<\/p>\n

Onions are high in antioxidants and Vitamin C, and fresh herbs such as thyme are also known to support immunity. So head out to your herb garden, harvest a few sprigs and let\u2019s get fermenting!<\/p>\n

How Does Honey Ferment?<\/h2>\n

Raw honey is a natural product that is shelf-stable, meaning you can extract honey from a beehive, place it in a clean container on the counter, and it will keep for a very, very long time.<\/p>\n

However, according to Cultures for Health, when raw honey\u2019s moisture content rises above 19%, it will begin to ferment. The appropriate level of moisture can be obtained by adding water, or, in the case of this ferment, by adding moisture-rich vegetables and fresh herbs.<\/p>\n

The fermentation process makes the honey a bit bubbly and more runny, which, if you think about it, is the perfect consistency for a daily spoonful of immune system-supporting fermented honey with red onion and thyme!<\/p>\n

How to Make Fermented Honey with Red Onions and Thyme<\/h2>\n

This really is one of the most simple fermented recipes out there, as you\u2019ll only need three ingredients: Raw honey, red onions, and fresh thyme.<\/p>\n

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However, if you lack those ingredients, don\u2019t despair! This is also a very flexible recipe, one that allows you to use a variety of fresh herbs and vegetables.<\/p>\n

Some other fermented honey variations to kickstart your creativity:<\/p>\n

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  • Garlic and oregano\u00a0<\/li>\n
  • Garlic and ginger<\/li>\n
  • Turmeric root and garlic<\/li>\n
  • Red onion and sage<\/li>\n<\/ul>\n

    One note about using raw honey:<\/strong><\/em> As you can see in the photo above, my raw honey has crystallized, which causes it to become more solid. There is nothing wrong with this honey, but you will have a hard time coating your red onion and thyme with crystallized honey. To liquify the honey, simply heat a pan of warm water to no higher than<\/em> 105 degrees F and submerge your glass jar of honey until it has liquified. This process may take a few hours, depending on how large your jar is.<\/p>\n

    Ingredients<\/h3>\n

    3\/4 cup raw honey
    \n1\/2 cup red onions, sliced
    \n1\/4 cup fresh thyme sprigs<\/p>\n

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    Instructions<\/h3>\n
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    1. Place the onions and thyme in a pint-sized glass jar<\/li>\n
    2. Cover with honey<\/li>\n
    3. Cover with a lid and invert the jar to completely coat the ingredients with honey<\/li>\n
    4. Loosen the lid a bit, and place the jar in a cool, dark place to ferment<\/li>\n
    5. Each day, tighten the lid and invert the jar a few times to make sure everything remains coated with honey. Continue this for a week or two.<\/li>\n
    6. The honey will be fully fermented in about a month, but is safe to eat at any time.<\/li>\n<\/ol>\n

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      To enjoy this fermented honey recipe, you can either eat the onions & thyme, take a spoonful of honey, or use the finished product as the basis of a marinade or dressing.\u00a0<\/p>\n

      Thanks to Colleen for permission to share this recipe with you. Her book, Healing Herbal Infusions<\/em> has another yummy honey ferment, as well as dozens of other recipes for wellness.\u00a0<\/p>\n

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      \t\t\tYield: 1 cup<\/span><\/p>\n

      Fermented Honey with Red Onions and Thyme<\/h1>\n<\/p><\/div>\n
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