SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/fermented-hot-honey-burrata
Printed August 31, 2026
Printed August 31, 2026
Fermented & Funky
Fermented Hot Honey Burrata
Fresh cheese meets aged funk in this appetizer that's basically a meditation on the spectrum of fermentation. From raw milk to wild honey, it's all here.
Ingredients
- 1/2 cup raw honey
- 3-4 habanero peppers, sliced
- 1 tablespoon apple cider vinegar with mother
- 2 balls fresh burrata cheese
- 1/4 cup fermented cherry tomatoes
- Fresh basil leaves
- Flaky sea salt
- Crusty sourdough bread for serving
- Extra virgin olive oil
Preparation
This dish is a study in contrasts: the hot honey ferments for just a week, developing a gentle funk, while the burrata is fresh and milky. The fermented tomatoes bridge the gap, and the result is a starter that tastes like summer took a trip through your fermentation crock.
Fermenting the Hot Honey
- Combine honey, sliced habaneros, and apple cider vinegar in a jar.
- Cover with a cloth and let sit at room temperature for 7 days, stirring daily.
- The mixture will bubble slightly and develop a more complex, less one-dimensional sweetness.
- Strain out the peppers or leave them in for extra heat.
Quick Fermented Tomatoes
- Halve cherry tomatoes and pack into a jar with 1 tablespoon salt.
- Cover and ferment for 3-4 days until they smell pickled and taste tangy.
Assembly
- Place burrata balls on a serving plate and tear them open gently.
- Scatter fermented tomatoes around and on top of the cheese.
- Drizzle generously with fermented hot honey.
- Top with torn basil, a good glug of olive oil, and flaky salt.
- Serve with torn sourdough bread for scooping.
The creaminess of the burrata cools the fermented honey's heat while the tangy tomatoes add brightness. It's elegant, funky, and gone in minutes.
