Lemon fermented honey
Sliced lemons, alternated layers of raw honey and lemon in jar. Loosely cover with cap. Let sit for 5-10 days. Stir twice daily so that lemons are covered.
Started in evening of August 14, 2019. Inspired by a story from Eun-Joung about her mom doing something similar.
Sliced lemons (from Eun-Joung's garden), alternated layers of honey and lemon in jar. Didn't have raw honey, so trying it with pure (pasteurized), unfiltered. Loosely covered with cap.
Will stir twice a day to coat with honey. Should take 5-10 days — it's all about the flavor I like.
August 16, 2019 — Morning. I've been stirring it twice a day to keep the lemons covered, which keep floating. Tastes like lemon honey, which is obviously delicious, but no real changes yet.
August 18, 2019 — Starting to taste a little pithier. Reminds me of the lime honey tea Dad used to make. But not really fermenting yet. Used some for tea (which was great) and 막걸리 cocktails (which was meh). Added one spoonful of 막걸리 into the smaller jar to see if it accelerates the fermentation.
August 20, 2019 — Didn’t notice much changes to either of the jars. Continued making tea from the jar with 막걸리.
August 21, 2019 — Evening. Noticed some mold growing on the second jar. Removed that. Still no noticeable fermentation.
August 22, 2019 — Morning. Added a spoonful of 막걸리. Closed the jar tight.
August 23, 2019 — Evening. Bubbling like crazy. Moved to refrigerator.
August 24, 2019 — Morning. Tasted in tea. Bitter. The 막걸리 probably ate the sugars too quickly. In retrospect, don't add 막걸리 or a similar starter. Just use raw honey, or let it sit for a lot longer.