Honey Fermented Magnolia | Full recipe by Chef Sam Black

Check my previous notes for a full list of edible magnolia varieties and their flavours.

Profile: Cardamom, ginger, floral, with hints of melon and grape

Uses: Substitute sugar in savoury cooking, make sticky glazes for roasted meats and vegetables, pour over pancakes, sweeten dips, dissolve in tea, and boost salad dressings.

Recipe

1. Pick a bunch of magnolia buds right before / soon after opening (preferably on a dry sunny morning).

2. Gently wash and pat dry, especially if picking from a garden (there may be sprays and pollutants being used nearby).

3. Measure 50ml of raw apple cider vinegar per 500g of raw runny honey and mix well.

4. Pack the magnolia buds in a clean jar and cover with the vinegar honey mixture.

5. Thoroughly clean the honey jar, then fill it with cold fresh water and secure the lid.

6. Cover the surface of the magnolia ferment with baking parchment, then place the honey jar on top to weigh everything down and stop the flowers from floating.

7. Leave somewhere warm (18-25C / 65-77F) for 3-4 weeks, opening the jar to release pressure daily for the first 4-5 days.

8. Once the honey has become runny and darkened you can remove the flowers. If they haven’t deteriorated too much, feel free to use them in other techniques (such as miso), and store the honey in a bottle at room temperature until needed. It will last in a cool, dark place for a year.

Thank you for watching.

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