Description
Honey Monster was my first fermented sauce: a bag of late-season chillies from the local market meets a kitchen experiment with white miso. The fermentation goes slow, a couple of weeks for the chilli mash, then a separate ferment for the mango, and the honey comes in at the end to balance the heat. Lemongrass and kaffir lime leaves from the garden lift it. Lime zest sharpens it. The result is a sauce that hits sweet and citrus before the heat catches up.
Ten bottles. Bottled February 2026. When they’re gone they’re gone.
Ingredients
Fermented: mango, mixed chillies (local market), garlic, ginger, lemongrass (garden), kaffir lime leaves (garden). Lime zest and juice, honey, white miso paste, salt.
Contains soy (white miso). Fermented and unpasteurised: keep it in the fridge once opened. See allergens and food safety.
Heat
Medium-high. Forward, not extreme.
Pairs with
Grilled fish, fresh cheese, roast pork, rice bowls, anything that needs a fruit-forward heat with depth.
Batch details
- Batch: #001
- Volume: 250ml glass jar
- Yield: 10 bottles
- Fermentation started: 18 January 2026
- Bottled: February 2026