**In this post we are learning how to ferment herbs as a way of preservation**

*You can use any fresh herb you have, whether you grew them in your garden or bought them at the grocery store!*

Lacto-Fermented Herb Paste Recipe

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Lacto-fermentation is a wonderful way to help preserve your home grown herbs. Don’t worry if your herb garden was non-existent this year, you can still follow this recipe using fresh store bought herbs.

Come learn why we ferment, suggested herbs you could add in your ferment & as always check out the notes & suggestions portion of this post for additional information for some trouble shooting tips.

The important thing to know is harmful or pathogenic bacteria can’t tolerate salt but beneficial bacteria called Lactobacillus can. This is why good quality salt is very important. Lacto-fermentation requires a salt brine concentration of 2-5%, this recipe uses a 3.5% brine concentration. Anything over 2.2 is typically safe. I have good luck with 3.5% so that’s what I’m suggesting you use as well.

Why would we ferment herbs?

Method of preservation
Enhances flavor complexity
Improves digestion
Increased nutritional value
Increased medicinal properties
Probiotic & gut health support

Feel free to mix your herbs up to meet your flavor preferences.

Herbs to Consider Using:

Basil
Chives
Cilantro
Dandelion leaves
Dill
Fennel
Mint
Oregano
Parsley
Thyme

Herbs to Consider Avoiding:

Rosemary
Sage
Woody or resinous herbs
Herbs that have strong flavor may become bitter

Lacto-Fermented Herb Paste Recipe

Overhead image of the fermented herb paste

Equipment:

Digital scale
Immersion blender
Container to blend in
Mason jar for storage
Knife to chop the herbs
Cutting board
Lid with airlock
Optional: Fermentation spring or weight

Ingredients:

Sea salt
Spring water
Fresh herbs
Optional: Whey

Method:

Prepare a 3.5% brine by adding 3.5g of salt to every 100g of water. I like to mix the brine in a jar & just add the desired amount to the jar instead of mixing it in the jar.
Roughly chop the desired herbs & pack them into the immersion blender cup. Remove any woody stems
Pour some of the brine into the cup & pack the mixture down with the blender head. Keep adding brine until the blender head is submerged in the liquid
Blend until smooth, adding more brine as needed
Put the sauce into a clean mason jar & cover. Make sure to check the jar daily to ensure that the herbs are below the liquid
Place the jar on the counter & allow to ferment for 5-10 days or until desired flavor has been achieved. Taste the ferment periodically.
Once the desired fermentation has been reached, store the jar in the fridge. Colder temperatures help to slow down microbial activity while maintaining texture & nutrients. Just because we think it’s done in 10 days doesn’t mean the microbes stop their microbial activity.

Notes & Suggestions:

Use dried herbs if fresh ones are not available to you. You may need to add additional water as the dried herbs become hydrated. Keep a small amount of premade brine close by & simply add it to the jar as needed
Use fresh herbs at peak quality
Keep herbs fully submerged under the brine. You can use fermentation weights to ensure this. If you don’t have a weight just check the jar daily to make sure the herbs are below the brine.
Use your nose. The herb paste should smell sour but never rotten
If you notice a lack of bubbles, try moving the ferment to a warmer spot
Excessive bubbles or foam may imply too warm of a temperature, try moving the ferment to a cooler spot
If you don’t have a lid with an air lock, gently burp the lid to allow the built up gasses to escape
The top layer of the fermented herbs will most likely turn to a darker green/brown due to oxidization. Be sure to stir the mixture before use
Discard the ferment at any signs of mold
You can use whey as a starter culture by adding 1-2 TBSP to the mixing vessel before you add your 3.5% salt brine

Suggested Uses:

Garnish for pasta, meat or vegetables by combining the fermented herbs with some olive oil
Use as a topping for eggs, omelets & soups
Use as a base for salad dressing or pesto’s
Add in marinades to help tenderize the meat
Use as a mix in for a savory yogurt
Put on sandwiches as an herbal spread
Add to any recipe you want to add a bit of extra flavor