Store-Bought Hot Honey vs. Fermented Hot Honey

This is the most intense hot honey I’ve ever made. And you can’t buy anything close to this.
Store-bought hot honey is just honey with dried chili flakes. This is fermented — red jalapeños and red habaneros submerged in raw honey for weeks.
The fermentation breaks down the peppers. The heat mellows but the flavor deepens. The honey stays sweet but picks up this smoky, complex heat you can’t replicate any other way.
Raw honey is antimicrobial. The peppers bring capsaicin and antioxidants. And fermentation makes everything more bioavailable.
After a few weeks, the honey thins out, the peppers soften, and what you’re left with is layered heat that builds instead of just burning.
Perfect for roasted chicken, fermented eggs, grilled vegetables, or even drizzled over yogurt.
🔗 Want to learn how to make ferments like this?
This fermented hot honey method is part of my complete fermentation system. Click the link in the video for access to all my methods.
👉 Get TRFS here: https://dishbydavid.gumroad.com/l/TRFS

WEIGHTS & SUBMERSION:

Glass Fermentation Weights https://amzn.to/4krkdvu
Masontops Fermentation Kit https://amzn.to/4mHupls
Airlock Lids https://amzn.to/4mRYNs8

SALT & PREP TOOLS:

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OPTIONAL EXTRAS:

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Ironwood Gourmet Cutting Board https://amzn.to/3IevYrd
Messermeister Meridian Elite Chef Knife https://amzn.to/4knuJTK

If you’re fermenting along, let me know what you’re making in the comments.

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