came across this thread and found it interesting since i've recently started fermenting food & drink. spent a few hours searching the internet and found this http://www.pickl-it.com/blog/562/creamed-honey-recipe/ i know it says creamed honey but it is made using a fermentation airlock and talks about the honey fermenting and releasing gasses. i am thinking that not all creamed honey is fermented but fermented honey is creamed. i tried to find a picture of Real Raw Honey's fermented honey but had no luck there. since there are multiple people in the thread that expressed interest in fermented honey i thought i would share. i think if you already have some fermented honey you could use that as a starter to ferment some more.  also i've been thinking about the math to try to ferment it without any type of starter. since honey is already around 17%-18% water you only need to increase it 2%-3%, so for two cups of honey i am thinking you would only need to add 1 Tbs of water to bring it up around 20%. next time i pick up some raw honey i will have to try it out. if you want to try on a smaller scale it would be 2/3 c honey and 1 tsp water.