Ingredients
Scale
- 1 cup (40 grams) lightly packed, fresh whole herb leaves (any herb works here)
- 1 cup filtered water (avoid using chlorinated, fluoridated tap water)
- 1 teaspoon Celtic sea salt or Himalayan salt
- Fermentation weight
- Fermentation lid
Instructions
- Remove the herb leaves from their stems
- Wash and drain (A salad spinner is useful to get the excess water off of the herb leaves, but not essential)
- Pack an 8 ounce mason jar with herb leaves and flowers. Leave a small headspace
- Combine the filtered water and salt
- Pour the brine over the herbs in the jar
- Place a fermentation weight in the top of the jar to hold the herbs under the brine
- Place a fermentation lid on the jar, secure with a canning jar ring
- Place on a dish to catch any overflow
- Ferment for 5 to 10 days until the mixture stops actively bubbling and the brine is tangy
- Remove the fermentation weight and lid and replace them with a storage lid
Notes
- This will keep for several months at room temperature if left unopened
- This will keep for 1 to 2 weeks at room temperature once it is opened
- This will keep for up to 6 months in the refrigerator
