Fermented Herb Mix
Contributed by Grace McClintock
Another way to use whatever the garden is providing, but also create something that keeps for a long time. This is a fermented fresh herb salad dressing mix made in late summer and fall for use all winter. Stir into vinegar and olive oil for a quick dressing, blend into drained kefir for a creamy dip, or add to soups. Recipe from Monique Trahan via Grace.
🌱 Uses: Basil — Italian Large Leaf · Basil — Sweet Genovese · Basil — Thai · Basil — Lemon · Parsley — Italian Flat Leaf · Pepper — Chimayo Chile · Pepper — Fish · Pepper — Jalapeno · Pepper — Korean Red · Chives — Large Leaf Staro
Ingredients
- Fresh herbs in abundance (basil, oregano, parsley, scallions/chives, garlic)
- Hot pepper (a small amount)
- Salty brine
Instructions
- Chop or mince herbs and peppers using a food processor with the chopping blade. Add salty brine — it serves as a seasoning. Ferment at room temperature for about three days, then transfer to the refrigerator for storage. Keeps through winter.