Fermenting food at home

An overview of the different types of fermentation.

FAQ Honey in Fermenting

Straight honey is an infusion and not a lactic acid fermented product. However, it is very tasty and helpful in the kitchen and first aid kit !!! Just don’t overdo it and regard it as sweetness!!!

Honey is very high in sugar and low in moisture

In addition, despite containing around 17–18% water, the activity of water in honey is very low.

This means that the sugars interact with the water molecules so they cannot be used by microorganisms and no fermentation or breakdown of honey can occur.

Why can’t microorganisms grow in honey?

Microorganisms found in honey have been identified) 22.

They include bacteria, yeasts and moulds (table 1).

Most bacteria and other microbes cannot grow or reproduce in honey i.e. they are dormant and this is due to antibacterial activity of honey.

But honey never spoils

Honey’s low moisture content keeps bacteria from surviving.

And without bacteria at work, honey just doesn’t spoil.

Plus, honey is acidic enough to ward off most of the bacteria and organisms that spoil other food.

What’s more, the bees add their own enzymes to honey, and these enzymes produce hydrogen peroxide.

So, what effect does honey have on bacteria?

In addition, honey is hygroscopic, which means that it can draw moisture out of the environment and dehydrate bacteria, and its high sugar content and low level pH can also prevent the microbes from growth.

What if we add water?

Aww …honey wine / mead: An alcoholic beverage made from fermenting honey with water, and can also include fruits, spices, grains, or hops.

It is referenced in the ancient cultures of China, India, Greece and Egypt.

The ancient Greeks called mead ambrosia or nectar and it was believed to be the drink of the gods, descended from the Heavens as dew, before being gathered in by the bees.

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