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	Comments on: Fermented Chestnuts! I discovered these by accident (&#8220;I wonder what&#8217;ll happen if I stick these chestnuts in some honey and put them somewhere warm?!&#8221;) last year and they were a revelation&#8230;so, of course, I couldn&#8217;t wait to do them again this year!
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They are boozy (in a delicious mead way), spicy and soft. I&#8217;m planning to cover them in home-made bean-to-bar chocolate and then feel like a goddess as I eat them over the festive period!
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If you want to have a go, score, roast and peel your chestnuts. Take time over it, so as to get as many as possible in one piece. Add to a jar along with some whole spices. Top up with a 50/50 (by weight) mix of honey (preferably unpasteurised) and water. Try to get the chestnuts under the liquid. Put a loose lid on. Keep somewhere warm (ideally 22-28C) and stir gently every day. They&#8217;ll take a good couple of weeks&#8230;keep tasting the liquid to judge how they are coming on!
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I&#8217;ll put more pics in my story today and save as a highlight too.	</title>
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