# Honey Monster, Batch #001

- Link: https://chillimango.co/honey-monster-batch-001/
- Published: 2026-01-17T10:00:00+00:00
- Author: divydovy

In January 2026 I made my first fermented batch for other people. I’d tried fermenting
once before, a green jalapeño and kiwi sauce in June 2025 that came out better than
I remembered, but everything I’d given away up to then had been cooked, Tom’s method,
start to finish. This one sat in brine for weeks instead.

The chillies came from the local market, not the garden, there was no garden yet.
Fermented mango, mixed chillies, garlic, ginger, lemongrass, kaffir lime leaves,
lime zest, honey, white miso. It went slower than anything I’d made before and tasted
better for it.

![A steel bowl full of red, yellow and orange market chillies](https://chillimango.
co/wp-content/uploads/2026/10/journal-img_1188.jpg)

Market chillies for Honey Monster, 17 January.

![A large jar of mango, red and yellow peppers, chillies and garlic fermenting in
brine](https://chillimango.co/wp-content/uploads/2026/10/cm-archive-img_1191.jpg)

Honey Monster in the jar, January 2026.

![The Honey Monster label: a small horned monster holding a honey pot, framed by
mangoes and red chillies](https://chillimango.co/wp-content/uploads/2026/10/honey-
monster-label-1024x687.jpg)

Ten bottles, hand-labelled, EST. 2021 on the badge as a nod to where this actually
started. Gone within weeks of giving them out. I called it Honey Monster. I had 
no idea at the time that it would be the last batch made without a single homegrown
chilli in it.

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