Some of the ferments I’ve been doing lately take weeks or months to come together. There are however many simple ferments that only take a few days, transform the ingredients into something new, and make them better for you.
I’m making lamb chops next week and I thought a puree of fermented mint, leeks and garlic would be great to present with them.
This process can be applied to any of your typical herbs.
Stuff
- 1 bunch of mint
- 1 small leek
- 3 cloves garlic
- 750ml mason jar
- Fermenting weight and airlock lid
- 2% brine
Process
- Roughly chop the ingredients and place in the mason jar
- Drop in your fermenting weight
- Add brine to cover
- Put on the airlock lid
- Wait 3-5 days
Enjoy!