Journey of learning and ‘playing’ with fermenting food
I’ve been coughing for a few months, and my life partner, Hanzhong, suggested I try consuming fermented onion honey. Making fermented onion honey sounds simple, but I’d never seen fermented onion honey in any store or kitchen.
Last year, I tried making food ferments for the first time. After reading a book on the subject, I felt ready for action, thinking that the theory behind fermenting was similar to composting — a process that also involve the intentional cultivation of beneficial microbes, which I’ve gained confidence in. However, when it came to making fermented food for human consumption, I felt afraid. I worried I might have done something wrong and hesitated even to taste what I’d made.
The Pickle Pop-up Experience
In the months that followed, I gave fermenting another try by participating in “Pickle Pop-up,” a food project by The Theatre Practice Ltd, a local theatre company. They organise pop-up volunteer sessions in a space with basic kitchen facilities, and any interested adult could sign up to help repurpose rescued food into pickles. The group was kept small, and everyone was encouraged to be involved in the cutting, salting, spicing, and packing food into jars. We were also invited to share what we learned or experienced, and to ‘play’ with the food.
At the end of the session, everyone got to take home three different pickles to enjoy. The organisers didn’t seem particularly concerned about food safety, except to advise that we should consume the pickles within three months.
Incorporating the pickles into my meals over the next two to three months became an experience in itself. I was surprised by how delicious they were and how the flavours of each pickle evolved over time. Even more surprising was how I found myself still enjoying them even when they were nearing the third month.
Discovering A Recipe for Making Fermented Onion Honey
Back to my persistent cough.
I was reading an online recipe for a fermented onion honey remedy when a little voice inside whispered, “Go make one. Now. It’s easy enough, and you have everything you need in the kitchen.”
As I gathered the ingredients, I felt ready to experiment and ‘play’. The fear I’d felt previously was much smaller. My curiosity had grown, along with a quiet sense of knowing. If there was ever a time to dip my toes into fermenting food for consumption, it was now.
Here’s my little recipe:
- Select a clean and dry glass container with a lid
- Chop an onion and add the chunks into the container
- Add some black pepper, turmeric powder, and coarsely chopped thyme
- Add another half teaspoon of ground spice mix. (Mine was specially prepared by my nutritionist friend, Anushka, to improve my gut health. The mix included clove and cardamom).
- Add honey (I used the honey I had on hand, though it wasn’t the best quality). The other ingredients do not need to be completely submerged.
- Close the lid and leave the container on the kitchen table. You can start taking half to one teaspoon from about one hour later. Keep refrigerated when not in use.
Verdict for my first onion honey ferment:
- After 1 hour: I loved the spicy taste and felt the onion was reducing my urge to cough.
- Next day morning: The onions had visibly shrunk, and the honey was much more watery. I added some to my breakfast!
- Day 2: The flavor was still evolving — interesting!
Reflection
Through excitement, fear, a willingness to try, and a readiness to ‘play,’ I’ve experienced the different stages of learning something new — something that required me to step outside my comfort zone. The actual process of making fermented onion honey may have only taken 10 minutes, but internally, it marked a momentous shift.
After I shared my little recipe on Facebook, many friends responded and some also shared other recipes that worked for them. This is encouraging to read comments such as this,
“Showed this to my sister-in-law here in Pakistan. And she says this remedy is especially good for coughs and sore throat. Take it religiously though till you get better and continue till a few days after also.”
This journey of learning reminded me that personal growth doesn’t come from achieving goals, but from taking steps to move forward to the desired outcome, having safe spaces to try, and celebrating small wins. Every small step helped me build trust in my ability to combine ingredients and discern whether the food was still good to eat.
I now look forward to approaching future fermenting opportunities with curiosity and a sense of ‘play.’
