Add the raspberries to the jar. Pour the honey over the berries until they are just covered, then gently stir with a clean chopstick or spoon to help the honey settle into all the spaces between the fruit. Add more honey, if needed, so the berries remain completely submerged, making sure the jar is no more than three-quarters full. Cover with loosely fitted lid.

Store the jar in a cool, dark place to ferment at room temperature for 3–5 days (or longer, depending on the ambient temperature), ideally between 64°F and 75°F. Once or twice daily, burp the jar to release the accumulated gases, then use a clean spoon to stir the berries so everything stays coated. This is also when you should taste your ferment to see how it’s progressing. If berries don’t stay below the honey after it thins, you can add a fermentation weight to ensure mold doesn’t form.

When the raspberries have softened and the honey has thinned noticeably, becoming easy to swirl around the jar, taste the ferment. It should have a bright, tangy flavor with just a hint of sweetness remaining. Small bubbles may be visible as fermentation slows. Once it tastes to your liking, transfer the jar to the refrigerator to slow the fermentation and extend its shelf life.