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You can preserve herbs by fermentation and add probiotic goodness to salad dressings, sauces, and condiments.


  • 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


  1. Remove the herb leaves from their stems
  2. Wash and drain (A salad spinner is useful to get the excess water off of the herb leaves, but not essential)
  3. Pack an 8 ounce mason jar with herb leaves and flowers.  Leave a small headspace
  4. Combine the filtered water and salt
  5. Pour the brine over the herbs in the jar
  6. Place a fermentation weight in the top of the jar to hold the herbs under the brine
  7. Place a fermentation lid on the jar, secure with a canning jar ring
  8. Place on a dish to catch any overflow
  9. Ferment for 5 to 10 days until the mixture stops actively bubbling and the brine is tangy
  10. Remove the fermentation weight and lid and replace them with a storage lid


  • 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


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