Naturally.

“Eat in the seasons. I know it is a heavily overused phrase, however it is a mantra that will save your wallet and the earth. Things are cheaper, taste better and don’t stress out the planet. I always look for things that are in oversupply at the peak of their season and use them in other ways like preserving, fermenting and making things like shrubs and other syrups.”
– Mike McEnearney

WILD FERMENTED HONEY

“The quiet magic and power of fermentation is that it breathes and breeds life to food even if it’s moments from becoming waste.”

here are no exact quantities for this, it’s best if you use raw honey for fermenting. Peeled garlic cloves are perhaps the most popular thing to put into honey, if you have fruit with some bruising or soft spots, chop those bits off, slice the rest up and add