Here's how to do it step by step

What is fermentation?

During fermentation, harmless bacterial or fungal cultures trigger a fermentation process. The vegetables change, but they remain or even become a bit healthier. Usually an acid is formed, which ensures a long shelf life. Even edible wild herbs can be fermented. This closes the supply gap during the cold season.

Suitable container and vaccination

A fermentation pot with a lid, like the one used for making sauerkraut, is also ideal for fermenting wild herbs. Furthermore, the contents are "inoculated" with fresh sauerkraut juice. But this is not absolutely necessary. The herbal mixture also starts to ferment on its own at some point, as a few of the beneficial bacteria and fungi are always involved.

Salt as an additional ingredient

Rock salt is a common ingredient in making fermented vegetables, but it's not a requirement. However, it offers convincing advantages, even with wild herbs.

• it keeps the herbs crisp
• allows the fermentation process to proceed more gently
• adds its own flavor note

Suitable wild herbs

All types of wild herbs can be fermented. It is interesting to combine different types. But be careful: only use wild herbs that you know really well, otherwise it is easy to accidentally poisonous wild herbs land in the fermentation pot.

Collect wild herbs, is particularly worthwhile in spring. Then a great many species are ready to give us their gifts. It also takes a lot to fill the fermentation pot completely.

Herbs from the garden

Cultivated garden herbs such as parsley can also be added to the pot. Garlic adds an interesting flavor note. If you take a closer look, you can also see the Garden wild herbs who have settled there all by themselves.

What is to be considered?

Wild herbs are mainly collected for their healthy and often healing ingredients. However, if they come from unsuitable locations, harmful substances can adhere to them.

• Use unsprayed wild herbs
• do not pick close to cultivated fields
• Avoid close to busy roads

This is how wild herbs are fermented

• Wash wild herbs thoroughly
• then cut everything into small pieces
• Put a 4 cm high layer in the fermentation pot
• add some salt
• so fill it up layer by layer
• tamp each layer thoroughly beforehand
• inoculate with sauerkraut
• weight down with a clean stone
• Keep container warm

After the fermentation process is complete, the wild herbs can be eaten. Usually this is the case after a few days or weeks.