Honey is a natural sweetener, and bacteria loves to feast on sugar. But honey is remarkably resistant to spoilage. What's behind its ability to beat the bugs?
Yes, that’s about all it is. “Low water activity” and a lower pH. Same reason jams and jellies don’t ferment. They can get moldy over time, but fungi have always been better at low water activity environments.
Yes, that’s about all it is. “Low water activity” and a lower pH. Same reason jams and jellies don’t ferment. They can get moldy over time, but fungi have always been better at low water activity environments.