Description
Herb paste has a more intense flavour than brined herbs.
Ingredients
Scale
- 2 or 3 bunches of fresh herbs
- ½ teaspoon sea salt
- Fermentation weight
- Fermentation lock
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)
- Chop the herb leaves finely
- Transfer to a small bowl and toss with sea salt
- Using a kraut pounder press herbs well to bruise them and release their juices
- Fill small ½ cup jars with chopped herbs
- Press the herbs to pack them snugly in the jars
- Check the jars for the level of brine
- If the brine hasn’t come up to the level of the herbs, add salt brine to a ratio of 2 teaspoons of salt to 1 cup of water, to just cover the herbs in the jar
- Weigh the herbs down with a fermentation weight
- Cover the jar with a fermentation lock
- Ferment for 5 to 10 days until the herbs are tangy
- Remove the fermentation weight and lid, and replace them with a storage lid
Notes
- Fermented fresh herb paste will keep for several weeks at room temperature
- Fermented fresh herb paste will keep for 2 to 3 months in a root cellar
- Fermented fresh herb paste will keep for up to 6 months in the refrigerator
- Green herbs will oxidize to black over time. This is a natural process and does not harm the final product or the shelf life of the herbs
