Fermented Honey Tonic
Small bubbles by day 4 are described as evidence of active fermentation. During the first week, the honey thins and darkens as plant moisture is drawn out. The tonic is strained on day 14 and can be stored for up to 12 months in a cool, da…
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Small bubbles by day 4 are described as evidence of active fermentation. During the first week, the honey thins and darkens as plant moisture is drawn out. The tonic is strained on day 14 and can be stored for up to 12 months in a cool, dark cabinet. The preparation uses roughly chopped wild lettuce material packed into a mason jar and submerged in raw honey. The jar should be capped loosely because fermentation produces carbon dioxide that needs to escape.