Want to make the easiest, no hassle ferment? I’ve recently begun experimenting with honey ferments.

The ‘recipe’ is so easy, simply chop up some fruit (I started with nectarines), put them in a clean, airtight jar and pour over some runny honey. Don’t fill the jar completely as the fruit will release its juices. Screw on the lid and leave in a spot in your kitchen away from direct sunlight but a place you’ll remember to tend it.

Every day release the lid for a moment (aka ‘burping’). With the lid firmly on, tip it upside down a few times. It will start to bubble or froth a bit after a couple of days, as a sign it’s fermenting. After a week you can start using the fruity nectar. It tastes great on porridge.

For something even more medicinal, try peeled cloves of garlic instead of fruit and use in savoury dishes (not recommended on porridge!) When I burp my garlic honey ferment, it fills the kitchen with the smell of the herb. Garlic, in any form, is herbal favourite for healthy lungs. It’s the perfect condiment now and for the coming winter flu season.

This is a fun ferment to try at home. Try a small test batch first with small jars of different fruits.

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