Lacto Fermented Strawberry Honey

Adapted from Chef Sam Black's Recipe

Ingredients:

300g honey
250g water
200g strawberries
15g salt

Process:

1. Mix all the ingredients together and weigh down the strawberries with a fermenting stone.
2. Secure with an airtight lid or airlock and ferment for 7-8 days at room temperature (~68-77ºF). Burp the jar daily to release pressure.
3. Once the strawberries sink to the bottom and no longer float, mush them up a little to aid infusion.
4. Once fully fermented, filter the strawberries and save them for jam, tarts, pies, or other deserts.
5. Bottle the honey and store in a fridge for up to 2-3 months (or freeze for up to 1 year).

Use the strawberry honey syrup in tea, bubbly water, cocktails, and more!