LACTO-FERMENTED HERBS

by Brazilian chef Patricia Nunes founder of NS Kitchen studio.

INGREDIENTS

- Herbs of your choice - don’t let any go to waste.

- Salt.

- Water - filtered or spring free from chlorine and fluoride.

- Cabbage leaf or weight.

- Sterilized airtight jar.

METHOD

  1. Chop up your different herbs and stems and mix in a bowl - you can add hot pepper or garlic into the mix too. Press the mixture down tightly into the sterilized jar.

  2. Make a 2% salty brine by mixing water and salt until the salt dissolves. Pour the brine on top of the herbs until covered.

  3. Place the cabbage leaf on top of the herbs and press gently. Allow the brine to weigh the leaf down and make sure the herbs are submerged. Alternatively you can use any appropriate weight

  4. Patricia used parsley, coriander, dill and spring onions but any herbs work. Adapted from Sandor Katz, The Art of Fermentation.