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Fermenting Herbs

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Aside from adding a few to fermenting veggies for flavor I haven't really thought much about fermenting herbs. Does anyone make and take any fermented herbal blends? Right now I have some elderberry infusing the second fermentation for water kefir and some carrots fermenting with ginger, turmeric, and garlic (but those are technically roots not herbs). I have thought of trying to make probiotic herbal drops but am not sure how to concentrate them without heating up the probiotics too much. I'm also not too sure about a way to make it shelf stable and not continue fermenting to an alcohol or vinegar. Any suggestions are appreciated!
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Location: Ladakh, Indian Himalayas at 10,500 feet, zone 5
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Interesting idea! When I had the bright idea to try to fix some overly spicy rocket (arugula) by fermenting it, I found that the fermentation did not reduce the spiciness one bit, and I didn't eat it. I had made the same ferment previously with mustard greens and it had been delicious. Those ferments were made of wilted greens, salt, dill, that's all.
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Gail, I did a thread on this subject and it has several ideas you might like:

I tried fermenting rosemary and I thought I had thrown it out though I recently found something in the fridge that got pushed in the back when we need space.  I thought it was the rosemary mouthwash that I had made and have been using as such.  Then I discovered that it has a mother so I set it aside for now.  I did really like it as a mouthwash because it has a very pleasant taste.

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