What you do is rough chop your jalapeños, put them in a Mason jar, cover them in honey (to about half, just enough to coat them all) then add a fermentation weight. After about 10 minutes or so the air bubbles will work out and then fill your jar. Cover with a cloth, fermentation lid, or regular lid (just make sure you burp it every day or so), and put it in a cool, dry place for a month or so. Test at that point and make sure there’s no mold. If no mold, you’re good. The longer you set, the more heat you get.
It’s fantastic, goes great on pizza, bbq, anything where you need to cut some fatty/greasy flavors.
I’ve never dealt with beer, but I’ve got family with an apiary, so large quantities of honey are never hard to come by. After making mead and having left overs, I had to find something to do with it, luckily I grow a lot of jalapeños too lol
It absolutely ferments.
What you do is rough chop your jalapeños, put them in a Mason jar, cover them in honey (to about half, just enough to coat them all) then add a fermentation weight. After about 10 minutes or so the air bubbles will work out and then fill your jar. Cover with a cloth, fermentation lid, or regular lid (just make sure you burp it every day or so), and put it in a cool, dry place for a month or so. Test at that point and make sure there’s no mold. If no mold, you’re good. The longer you set, the more heat you get.
It’s fantastic, goes great on pizza, bbq, anything where you need to cut some fatty/greasy flavors.
Edit: here’s a set of instructions to follow
https://thelostherbs.com/diy-fermented-jalapeno-honey/
NICE
With the number of beer ferments I’ve dealt with; this is wild to know.
Thanks! Really interesting
I’ve never dealt with beer, but I’ve got family with an apiary, so large quantities of honey are never hard to come by. After making mead and having left overs, I had to find something to do with it, luckily I grow a lot of jalapeños too lol