For several years now, I’ve grown increasingly skeptical of the modern pharmaceutical industry. More and more, I see it as a “sick care” system — focused on treating symptoms after they arise — rather than true health care, which aims to nourish and support the body’s natural ability to heal and thrive.

With that mindset, I’ve been exploring ways to incorporate more nutrient-dense, immune-supportive foods into my daily routine. Some of my staples include homemade fermented sauerkraut (get my recipe here), bone broth, and locally sourced raw milk, eggs, and meat. These aren’t just trends for me:  they’re part of a long-term approach to building resilience and supporting my overall health.

As the colder months approach, I started researching simple, homemade remedies to give my body an extra boost during winter. I was fascinated to discover that you can ferment ingredients directly in honey, a natural preservative with powerful antimicrobial properties. Intrigued, I headed to the local farmer’s market and gathered organic onions, garlic, and ginger. I also harvested some thyme from my herb garden and picked up a jar of raw, local Amish honey.

Armed with these ingredients, I spent three days preparing three different honey ferments. They'll continue to develop over the next couple of weeks, in time for the winter season.

Why Honey Ferments?

One of the best things about honey ferments is how low-effort they are to make. You simply chop your ingredients, pack them into a clean glass jar, pour honey over the top, and seal it. That’s it!

Each day, you’ll "burp" the jar (open it briefly to release gases) and flip it upside down to ensure everything stays coated in honey. Within hours, you’ll notice the honey becoming thinner as it draws water from the ingredients, creating the perfect environment for fermentation. After about two weeks, your ferments will be ready to enjoy — and they’ll keep well stored in a cool, dark place or in the fridge.

What is Fermentation & how it works in your honey jars

Fermentation is a natural process where microbes (such as yeasts or bacteria) break down sugars and transform them into by‑products like acids, gases or small amounts of alcohol. In your honey ferments, here’s how it plays out:

• You’re using raw honey (which contains natural microbes and enzymes) plus moist, chopped ingredients (onion, garlic, lemon/ginger) that add water into the honey.
  
  
• This extra moisture lowers the sugar concentration just enough to allow the microbes to become active and start converting sugars into other compounds.
  
  
• The signs of fermentation you’ll see — bubbles, a thinner honey texture, maybe subtle changes in aroma or flavour — come from these microbial activities.
  
  
• Because you’re using honey (which has many natural preservative properties) and storing under controlled conditions (cool, dark, daily “burping” to release gas and keep everything submerged), you’re guiding the process in a gentle, safe way.
  
  

In short: you’re creating an environment inside the jar where your chosen ingredients and honey work together, over the course of a couple weeks, to develop richer flavour and enhance the immune‑supporting benefits of the mixture.

The Three Recipes

Mine have now been fermenting in a kitchen cabinet for just a few days, and I’m already seeing bubbles form and even hearing a little pop—especially from the garlic—when I open the lid!

You can enjoy these ferments straight from the jar by the spoonful, or use them as a topping for salads, soups, roasted vegetables, or even toast. And the best part? You don’t have to wait until you’re sick to benefit. Taking a small amount daily can help keep your immune system strong as the seasons change.

Let’s Share!

Have you tried making any honey ferments at home? Do you have your own natural immunity-boosting tips or go-to winter remedies?

I'd love to hear your thoughts in the comments!