Fermented Chilli Honey
Wildflower honey loosened with fermented chilli paste and cider vinegar.
Three ingredients, mixed and warmed gently before service. It is a dressing for fried things.
Approximately 130 g
Ingredients
- Wildflower honey100 g
- Fermented chilli paste20 g
- Apple cider vinegar10 ml
Method
Mix well.
Warm gently before service.
Chef’s notes
- The source names a fermented chilli paste without saying which one, and no formula for it was found anywhere in the archive. Use the fermented chilli paste the kitchen holds. It is deliberately not written here as harissa, because harissa is a different thing.
Keeping
DUKAI storage guidance
Honey and vinegar are both preserving, and the chilli paste is already fermented, so this is a stable mixture. Keep it in a sealed jar at 5°C or below and use within a month. Warm only what is needed for service rather than reheating the jar each time.
Last refined · September 2026